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THE 



AMERICAN 



FRUIT CULTURIST, 



CONTAINING PRACTICAL DIRECTIONS FOR THE PROPAGATION 

AND CULTURE OF ALL FRUITS ADAPTED TO 

THE UNITED STATES. 



JOHN 



Jc/^HOMAS, 



First President of the Fruit Grouiers'' Society of Western New York; Honorary 

Member of Massachusetts Horticultural Society ; of Pennsylvania Fruit 

Growers' Society ; of the Horticultural Society of Indiana, &>€., 

and for Thirty Years a Practical Nurseryman. 



A THOROUGHLY REVISED EDITION, ILLUSTRATED WITH FIVE 
AND EIGHT ACCURATE FIGURES. 



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^1 



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77?<^J'-' 



NEW YORK: 

WILLIAM WOOD & CO., 27 GREAT JONES STREET. 

1875. 



Entered, according to Act of Congress, in the year 1875, by 

WILLIAM WOOD & CO., 
In the Office of the Librarian of Congress at Washington. 



-tl 



John F. Trow & Son, 

stereotypers and printers, 

205-213 East i^th St., 

NEW YORK. 






PREFACE 

TO THE EIGHTH REVISED EDITION. 



The first edition of the Fruit Culturist, the basis of 
the present work, was written more than twenty years 
ago, and a year before the appearance of Downing's first 
edition of the Fruits and Fndt Trees of America. It 
was subsequently much enlarged, and several revised 
editions afterwards appeared. The rapid progress made 
of late years in the culture of fruit has required a still 
further revision. The present edition has been newly 
arranged, and most of it rewritten. Being intended as a 
guide to the pra6lical cultivator, its obje6l is to furnish 
useful dire6tions in the management of the nursery, fruit- 
garden, and orchard, and to assist in the sele6lion of the 
best varieties for cultivation. It does not claim to be a 
complete work on the pomology of the country, but aims 
to give full descriptions only of valuable or promising 
fruits suited to the country at large, or which may have 
been popular in certain distrifts. Varieties which are 
very little known, whose position or value is undeter- 
mined, or which have been found unworthy of further 
attention, are consigned to the general Descriptive List 
and Index, where their leading chara6teristics are briefly 
noticed. 

As some confusion would result from a promiscuous 
assemblage of all the different varieties, a systematic 
arrangement has been adopted for the principal fruits. 



iv Preface. 

By placing them under separate and characleristic heads, 
the cultivator is enabled to distinguish and remember 
each sort with more readiness than where all are thrown 
indiscriminately together. The names of those fruits 
which have been proved of the greatest general value or 
which have received a large vote in their favor, either in 
particular regions, or throughout the country, are distin- 
guished by being printed in small capitals. One of the 
chief points for determining the classification is the time 
of ripening ; and the principal fruits are separated into 
summer, autumn, and winter sorts. As the time of 
ripening, however, varies several weeks in different parts 
of the country, and no exa6l line could be drawn for these 
three divisions, it would be stri6lly correct to classify 
them as early, mediitm, and late. With this understand- 
ing, however, the terms used will answer the purpose, and 
will not mislead. 

The limits of the work, and the condensed character 
of the descriptions, have often forbidden a reference to 
authorities. A general acknowledgment, however, is due 
to the works of Charles Downing and P. Barry, of New 
York ; of F. R. ElHott, of Ohio, and Wm. N. White, of 
Georgia ; and to Hoveys Magazine, the Gardeners 
MontJdy, the Horticidturist, and Album de Pomologie, for 
descriptions of new or rare varieties. The author is also 
specially indebted to Marshall P. Wilder, of Boston, 
President of the American Pomological Society ; to 
Charles Downing, of Newburgh ; and to Ellwanger and 
Barry, of Rochester, for much valuable information 
received in various ways. 



C O NT E N T S 



Part I. General Principles and Practice. 

CHAPTER I. 
Tmiodudtory remarks, 7 — Profits and advantages of Fruit Culture, 8 — Beneficial efFe'fts, 9. 

CHAPTER II. 
Leading principles in the gro-nMih of Trees, lo — Structure of Plants, 11 — Stem and Branches 
13— Buds, 14 — Leaves, 15 — Process of Growing, 16 — Flowers, ig — Species and Varie- 
ties, 21. 

CHAPTER III. 
P.-odu(Sion of new varieties, 22 — By crossing. 23. 

CHAPTER IV. 
PrcDagation of sorts, 27 — Cuttings, 28 — Layers, 30 — Grafting, 32 — Saving mice-gnawed 
trees, 38 — Budding, 39. 

CHAPTER V. 
Soils, 44 — Manures, 45 — Situation for orchards, 46 — Enclosures and Hedges, 49. 

CHAPTER VL 
Preparation of the soil, 54 — Laying out orchards, ss — Transplanting, 57 — Watering, 63— 
Mulching, 64 — Heeling in, 65 — Distances, 68. 

CHAPTER Vn. 
Cultivation of the soil, 70 — Renovating old trees, 73 — Manuring orchards, 76. 

CHAPTER VIIL 
Principles and praftice of pruning, 78 — Time for pruning, 80 — Giving the desired form, 82 — 
Making the cut, 84 — Pruning young apple trees, 85— Pyramids, 87 — Pruning old 
orchards, 91 — Pruning the peach, 92 — Root pruning, 93- 

CHAPTER IX. 

Tools and implements, 97 — Labels, 103. 

CHAPTER X. 
Thinning finiit, 107 — Gathering, 108 — Assorting and packing for market, ui — Keeping 
fruit, 117 — Preserving by artificial means, 121. 

CHAPTER XL 
Fruits to supply a family, 127 — Plan of fruit garden, 128. 



vi Contents. 

CHAPTER XII. 

Management of nurseries, 133 — Planting seeds, 137 — Cultivation, 138 — Budding and graftitgi 
138 — Digging and packing, 140. 

CHAPTER XIII. 

Insects and diseases, 144 — Orchard caterpillar, 144 — Borer, 145 — Apple-worm, 147 — Aphii 
147 — Bark-louse, 148 — Canker-worm, 149 — Peach-grub, 150 — Curculio, 152 — Rose-bug 
156 — Currant-worm, 156 — Thrips, 157 — Flea-beetle, 157 — Blight. 157 — Black-knot, 
. 160 — Leaf-blight; 161 — Yellows, 161 — Mildew, 162. 

CHAPTER XIV. 
Terms used in describing fruits, 164. 



Part II. The Different Kinds of Fruits. 

CHAPTER I. 
The Apple. — Budding — Root-grafting, 177 — Planting orchards, 182 — Pruning. 184 — Graftrag 
old trees, 185 — Depredators, 186 — Changes, 187 — Dwarf-apples, 187 — Descrptions of 
varieties, 189. 

CHAPTER II. 
The Pear. — Propagation, 234 — Dwarf-pears, 236 — Arrangement of varieties, 241 — Descrip- 
tions of varieties, 250 — Re-grafting large trees, 296. 

CHAPTER III. 
The Quince, 299 — Varieties, 301. 

CHAPTER IV. 
The Peach and Neftarine, 301 — Propagation, 303 — Raising in Pots, 308 — Ripening by fire- 
heat, 316 — Winter protedtion, 311 — Descriptions of varieties, 314 — Nectarines, 328. 

CHAPTER V. 
The Apricot. — Culture, 331 — Varieties, 332. 

CHAPTER VI. 
The Plum. — Raising the young trees, 336— Descriptions of varieties, 337. 

CHAPTER VII. 
The Cherrj'. — Propagation, 360 — Soil, 361 — Dwarf Cherries, 362 — Descriptions of varie- 
ties, 364. 

CHAPTER VIII. 
The Grape, 376— Propagation, 377 — Layering, 377— Cuttings, 379— Single buds, 380 — Root- 
grafting, 383 — Training, 384 — Transplanting, 3S4— Trellis, 385 — Training on the 
trellis, 387 — Pruning, 388 — Soil, 392 — Distances, 393 — Grape-houses, 393 — Descriptions 
of varieties, 400. 

CHAPTER IX. 
The Strawberry. — Cultivation, 412 — ^Transplanting, 412 — Descriptions of varieties, 418. 

CHAPTER X. 

The Currant and Gooseberry, 429— Varieties of the Currant, 430 — Of the Gooseberry-, 432. 

CHAPTER XI. 
The Raspberry and Blackberry, 436 — Varieties of the Raspberrj', 439 — Culture of the Black- 
berry, 445 — Varieties, 446. 

CHAPTER XII. 
The Cranberry, 448 — Varieties and management, 448. 

CHAPTER XIII. 
The Orange and Fig, 450— Varieties of the Orange, 450 — Of the Fig, 451. 

Select Lists of Fruits. 453. I Descriptive List and Index of Fruits, 491. 

Appendix, 467. Glossary, 570. 

Monthly Calendar of Work, 485. | General Index, 572. 



THE 



American Fruit Culturist. 



CHAPTER I. 

INTRODUCTORY REMARKS. 



It is scarce!}- necessary at the present time, wlien so many are 
engaged in the culture of fruit-trees, to go into an argument to show 
its advantages. The most convincing proof is furnished by the fruit 
itself; whether it be from the single loaded plum or apricot-tree in 
the narrow yard of the townsman, or the broad orchard bending 
under the myriads of delicious specimens on the spacious grounds 
of the farmer. 

The climate and soil of our country afford unequalled facilities for 
the cultivation of fruit. A rich treasure lies within the reach of its 
inhabitants, in the profusion of delicious kinds which successive 
months may be made to supply. Yet, but few have availed them- 
selves fully of these advantages. Even the rapid increase of fruit 
culture within the past few years has but thinly spread its bounties 
over a widely-expanded and thickly-peopled territory. 

In traversing the country, neat cottages and comfortable farm- 
houses are seen everywhere interspersed, and plenty is indicated by 
loaded orchards and abundant harvests. But how few of the pros- 
perous owners are fully aware of the rare delicacies their fertile lands 
are capable of yielding. How many cultivate enough of the best 
peaches to obtain " from the loaded bough the mellow shower," for 
ten successive weeks ? What number know that plums, rich, juicy, 
and bloom-dusted, may be had fresh from the tree, from early wheat- 
harvest till the ground freezes in autumn ? Who among them par- 



8 Introdicctory Remarks. 

take of the fifty best melting pears, out of the thousand varieties 
which have fruited in this country ? And, especially, who practically 
knows that a whole yearly circle of fruits is within his reach, begin- 
ning with the most refreshing strawberries, raspberries, and cherries, 
for early summer ; including the richest plums, apricots, peaches, and 
nectarines, for summer and autumn ; and closing wth high-flavored 
pears, apples, and grapes, extending their season of ripening through 
all autumn and winter, and far into the succeeding spring ? Hap- 
pily, the number of cultivators is rapidly increasing, who may place 
upon their tables many delicious sorts, on almost any day of the 
entire year. 

The cultivation of fruit has been retarded by a mistaken estimate 
of the time required for young trees to come into bearing. But this 
error is fast disappearing before skilful culture. It is become well 
known, that he who plants trees, plants for himself, as well as for his 
children. Bad treatment may long retard the growth and bearing of 
a tree. Enveloped in weeds and grass, what young plant could 
flourish ? What farmer would think a moment of raising good com 
in the thick and tall grass of a meadow >. No wonder, then, that a 
young tree, similarly treated, hngers in feebleness and disease. But 
give it for a few years a mellow, clean, and fertile soil, and wide- 
spreading branches will soon bend under copious loads of fruit. To 
addnce instances : in a single garden, apple-trees, the fifth year from 
setting out, yielded a bushel each ; peach-trees, the third summer, 
bore three pecks ; and a Bartlett pear, two years from transplanting, 
gave a peck of superb fruit ; none of them were an inch in diameter 
when transplanted, nor was their treatment better than that which 
every good farmer gives his carrots and potatoes. 

The profits arising from the cultivation and sale of the best fruit 
are becoming well understood by skilful planters. Even under ordi- 
nary management, good apple orchards yield more than the best 
farm crops. From fifty to one hundred dollars per acre is a com- 
mon yearl}- return ; while to those who give their orchards the best 
attention in culture and pruning, and carefully thin out, assort, pack 
in the best manner, and ship to markets where their reputation is 
known, the finest sorts have often yielded an annual return of two to 
three hundred dollars per acre. With such fruits as strawberries, 
grapes, and pears, where more knowledge and skill are required in 
raising, picking, and marketing, still larger profits have been 
obtained. Strawberries, as commonly raised, bring an annual return 
of two or three hundred dollars per acre ; but the best managers, 
who obtain large and delicious fruit by high culture, clipping the 



IntrodiLctory Remarks. g 

runners, assorting and packing, and securing beforehand good mar- 
kets, rarely fail of obtaining eiglit hundred to one thousand dollars. 
Isabella grapes have commonly yielded, by good management, a net 
profit of three to five hundred dollars annually, except in unfavorable 
seasons, and the Delaware a much larger sum. The pear crop, 
liable to many vicissitudes, has frequently yielded five hundred dol- 
lars, and sometimes even double this amount ; and will doubtless 
continue to do so to those who understand the selection of the most 
produ6live and healthy sorts, and the proper treatment they re- 
quire. 

It is not, however, merely as a source of income that the culfiva- 
tion of the finer kinds becomes profitable. The family which is at 
all times supplied with delicious and refreshing fruit from its own 
gardens, has within its reach not only a very important means of 
economy, but of real domestic comfort. An influence is thus intro- 
duced of an exalted chara6ler ; a tendency is dire6lly exerted to- 
wards the improvement of the manners of the people. Every 
addition to the attractions of home has a salutary bearing on a 
rising family of children. The difference between a dwelling with 
well planted grounds, and well furnished with every rural enjoyment, 
and another where scarcely a single fruit-tree softens the bleakness 
and desolation, may, in many instances, to a young man just 
approaching a6live life, prove the turning influence between a life of 
virtue and refinement on the one hand, and one of dissipation and 
ruin from the effefts of a repulsive home, on the other. Nor can 
any man, even in the noon or approaching evening of life, scarcely fail 
to enjoy a higher happiness, with at least an occasional intercourse 
with the blossoming and loaded trees AA'hich his own hand has 
planted and pruned, than in the noise of the crowd and tumult of the 
busy world. 

I* 



CHAPTER II. 

LEADING PRINCIPLES OF THE GROWTH OF TREES. 

The formation of a large tree from a minute seed, is one of the 
most interesting and wonderful occurrences in nature. It is import- 
ant that the fruit culturist should so understand the process as to 
know what will hasten it on one hand, or retard it on the other. By 
understanding these principles, the necessary rules will be greatly 
simplified, and the dire6lions rendered more clear and obvious. 

GERMINATION. 

The first movement of the seed towards forming a new plant is 
termed ger?nmation. After the plant is formed, and its growth is 
carried on through the agency of its leaves, the process is termed 
vegetation ; the latter immediately following the former. 

To produce germination, seeds require heat, moisture, and air, but 
not light. It will be observed that these three requisites are present 
when seeds are slightly buried in moist, warm, mellow earth. Heat, 
although essential to all seeds, varies in the degree required by dif- 
ferent species. The chickweed, for instance, will vegetate nearly 
down to the freezing-point ; while tropical or hot-house plants often 
need a blood heat. Nearly every person has seen proofs of the 
necessity of moisture for the germination of seeds — indicated by the 
pra6lice of watering newly-sown beds. The florist is aware that 
minute seed, which cannot be planted deep, as the portulacca, must 
be kept moist by a thin covering or shading. It is often requisite to 
bury seeds to a considerable depth, in order to secure a proper 
degree of moisture to start them. On the other hand, they will 
sprout on the surface unburied, if kept constantly showered. 

The third requisite, aii% is an important one. Seeds may be kept 
dormant a long time by deep burying. Nurserymen have often 
retained the vitality of peach-stones for a year or two, by burying 
them a foot or more in compa(5l earth. Other seed might doubtless 
be kept for a time in the same way. Planting too deep is often fata.' 



Leading Principles of the GroivtJi of Trees. 



II 



to the success of a crop. The seeds of noxious weeds remain many 
years buried beneath the soil, until cultivation brings them up, mixes 
them with the soft mellow surface, accessible to air, when they spring 
up in profusion over the ground. 

As a general rule, seeds germinate and grow most readily when 
buried to a depth of from three to five times their diameter, in soils 
of ordinary moisture. 

In order to produce germination, moisture must find ready access 
to the interior of the seed. It is often excluded, if the coats have 
been allowed to become too dry. The thick coverings of the chest- 
nut, horse-chestnut, and many seeds of similar charafter, if left a 
few days exposed to the air. become so hard as to prevent it. To 
secure success, they must be kept moist by imbedding them in moist 
sand, leaf-mould, or moss, from the moment they separate from the 
tree until planted in the earth. Apple seeds and some others, which 
have been allowed to become too dry, may frequently be started by 
scalding and then exposing them to the aftion of the frost ; and by 
repeating the process several times, there is greater certainty of ger- 
minating. As the scalding and cooling must be quickly done, por- 
tions not larger than two or three pounds should be taken at a time. 
The objeft in cracking peach and 
plum-stones before planting, is to 
admit air and moisture — a process 
which is also hastened by subject- 
ing them to freezing and thawing. 

The Stru£lure of the Plant or 
Tree. — All plants, in the first place, 
are manufaftured or built up of 
innumerable little cells, sacs, or 
cavities. These are usually not 
over a five-hundredth part of an 
inch in diameter, and in many plants 
they are still smaller. Fig. i ex- 
hibits a small part of the young 
shoot of the peach, cut across — the 
whole shoot presenting at least 
10,000 of these little vessels, only 
visible under a good microscope. 
The branch of an apple-tree, an 
inch in diameter, cut across, shows about one million. This cellular 
strufture exists throughout the roots, stems, shoots, leaves, flowers, 
and fruit 








Fig. I. 

Cross-section of tJie safi-vessels of a 
y07i7ig shoot of a peach, greatly mag- 
nified — a, bark ; b, wood; c, pith. 



12 Leading Prmciplcs of the Growth of Trees. 

The cells of plants usually vary from i-3ooth to i-5ooth of an inch 
in diameter, and it is obvious that during vigorous growth the plant 
must form them with great rapidity. A shoot of asparagus increases 
the length of one cell every ten seconds ; and as its diameter embraces 
many thousands, from fifty to a hundred million are formed every 
day. The building up of the plant of these cells has been compared 
to the erecSlion of a house by the successive addition of bricks ; but 
if as many bricks were daily added to a struflure, they would be 
enough to make a building daily larger than the great pyramid of 
Egypt, or the Coliseum at Rome. Yet every one of these cells is 
as perfe(5t and finished as the finest work of art. 

THE ROOT. 

The root consists of several parts. The main root, called also 
the tap root, is the large central portion, extending downwards. 
In many plants or trees, however, it is divided as growth advances, 
until lost in laterals or side branches. The fibres or rootlets are 
the small thread-like roots proceeding from the laterals ; and lastly, 
and smallest of all, the new fibres are furnished with root-hairs, 
scarcely visible without a microscope. The whole surface of roots 
continue to absorb moisture from the soil so long as they are fresh 
and new ; and the newer portions, near the tips, absorb most freely. 
Old roots, covered with a hard or horny bark, imbibe almost none. 
The root-hairs convey moisture into the fibres with rapidity. 
Young trees, when dug up for transplanting, have most of the fibres 
and root-hairs torn from them, and they would suffer serious injury 
or die, but for the power which they possess of rapidly reproducing 
them under favorable influences. 

The collar is the point of union between the root and the stem, but 
its place may be easily changed in many young plants by banking 
up the stem, which will emit new roots above. Or, a branch may be 
buried, as in la3'ering grape-vines, honeysuckles, gooseberries, and 
many other woody plants. Small portions of roots attached to a 
graft will often produce a new plant ; this is especially the case with 
the grape and rose, which are extensively propagated in this way ; 
and also in some degree with the apple, of which, however, when 
thus root-grafted, larger portions should be employed of the roots 
of one-year, or at most two-year seedlings. 



Leading Principles of the Growth of Trees. 1 3 



THE STEM AND BRANCHES. 

As roots are annual, biennial, ox perennial, as they continue liv- 
ing one, two, or more seasons ; so the stem is herbaceous or woody, 
as it grows only one year or more — in the latter instance hardening 
into wood. Woody plants, when small, are called shrubs, as the 
rose, gooseberry, and currant. When large, they are trees, as the 
apple, pine, and oak. A dwarf apple, made small by budding any 
common variety on the small Paradise stock, becomes a shrub. 
Suckers are branches springing up from underground stems ; some- 
times they come from mutilated roots. Runners are creeping stems, 
which strike roots at the tips and form leaves there, as in the straw- 
berry. A single strawberry plant will in this way produce a hundred 
new ones or more in a summer ; and by care ten thousand by the end 
of the second year, a million the third, and so on. 

Outside-growing woody stems (or those which are two-cotyle- 
doned) are made up of the bark, wood, and pith. The liber, or inner 
bark, lies next the wood ; and the rind or outer bark, on some trees, 
forms gradually into a thick, hard, corky substance, termed cortical 
layers. When young it is the green bark, and performs an office in 
the growing plant similar to that of the leaves. The sap descends 
from the leaves through the inner bark, and deposits new layers of 
both wood and bark yearly. Thus the newest bark is inside, and 
the newest wood outside. 

Wood. The outer wood, which is the youngest and freshest, is 
called the alburnum or sap-wood. The heart-wood is the older, 
harder, and usually more dried portion ; and it bears the same rela- 
tion to the sap-wood, as the cortical layers do to the liber. The 
pith, in young plants, performs a useful office by retaining moisture ; 
but in old trees it becomes dry, shrivelled, and useless, and trees 
grow as well where it has been cut out. 

Branches. These consist of main branches, or limbs ; secondary 
or smaller branches ; and shoots, or the extremities, being one year's 
growth. Thorns are a modification of branches, and are sometimes 
simple, as in the common thorn ; or branched, as in the honey- 
locust. Ungrafted pear-trees often present all the intermediate forms 
between perfe6l branches and perfe6l thorns. Prickles grow only 
from the bark, and when the bark is stripped off they are all taken 
off with it ; but thorns remain attached to the wood. 

Buds are of two kinds, leaf 3.n6. Jlower. The former grow into 
branches, the latter produce fruit. To distinguish these buds is of 
great importance to the cultivator of fruit-trees. In Fig. 3, A repre- 



14 Leading Principles of the Growth of Trees. 




Fig. 2. Fig. 3. 

Leaf and flower buds, b, b, flower buds ; 
c, c, leaf buds. 



sents a portion of the branch of a pear-tree, and b, b, b, are flowei 

or fruit-buds on the extremi- 
ties of short spurs termeo 
fruit-spurs ; and c, is a leaf- 
bud on a one-year shoot. B 
exhibits these two kinds of 
buds, as seen on tlie cherry, 
b, b, being the rounded fruit- 
buds, and c, c, the sharper 
leaf-buds. 

Causes of this difference. 
When young trees grow ra- 
pidly, all their buds are leaf- 
buds ; when they become 
older and grow more feebly, 
many of them become flower 
or fruit-buds. One is the re- 
sult of rapid, and the other 
of slow growth. Check the 
growth of a young tree by 
transplanting it, or by root-pruning, or by neglefting cultivation, or 
allowing it to grow with grass, and many fruit-buds will be found 
upon it, and it will bear early. But as the growth is unnaturally 
enfeebled, the fruit is not always of the best quaUty. The natural 
diminution of vigor from increased age furnishes better fruit. Fruit- 
buds are likewise produced by checking the free flow of the sap in 
grafting on dissimilar stocks ; as, for example, the pear on the quince, 
producing dwarf pear-trees. The fruit-spurs shown by A, Fig. 2, 
are nothing more than stunted shoots, originally produced from leaf- 
buds, but which, making little growth, have become fruit-bearers. 
The vigorous one-year shoot of the cherry, B, is mostly supplied 
with leaf-buds, but the short spurs on the second year's w^ood, which 
are but dwarfed branches, are covered with fruit-buds, with only a 
leaf-bud in the centre. 

It is not, however, always the slowest-growing kinds of fruit-trees 
that bear soonest. There appears to be a constitutional peculiarity, 
with different sorts, that controls the time of beginning to bear. 
The Bartlett, Julienne, and Howell pears, vigorous growers, bear 
much sooner than the Dix and Tyson, which are less vigorous. 

By pruning away a part of the leaf-buds, the fruitfulness of a 
tree may be increased ; and by pruning away the fruit spurs, hear- 
ing may be prevented, and more vigor thrown into the shoots. 



Leading Principles of the Growth of Trees. 15 

Buds are lateral, when on the side of a shoot ; and tenni)iat, 
when on the end. Terminal buds are nearly always leaf buds, ana 
usually being larger and stronger than others, make stronger shoots. 
All buds are originally formed as leaf buds, but the more feeble are 
generally changed to fruit buds. Now, it happens that on many 
kinds of trees, the feebler buds are on the lower parts of shoots (by 
lower is meant furthest from the tip), and these consequently often 
change to fruit-buds. This change in some kinds of trees, as cherry 
and plum, takes place the year after they are formed ; and in others 
the same year, as, for instance, in the peach and apricot. This 
transformation is a very curious process, and is eife6led by the em- 
bryo leaves changing to the organs of the flowers. A contrary 
change of stamens to flower leaves produces double flowers. 

Latent Buds. Only a small proportion of all the buds formed 
grow the second year ; the rest remain dormant or latent for years, 
and are made to grow and produce shoots only when the others are 
destroyed. 

Adventitious Buds are produced by some trees irregularly any- 
where on the surface of the wood, especially where it has been 
mutilated or injured ; and they form on the roots of some trees 
which are cut or w^ounded. In these cases such trees may be 
usually propagated by cuttings of the roots. 

Leaves. These are commonly made up of two principal parts, viz. 
the framework, consisting of the leaf-stalk, ribs, and veins, for 
strengthening the leaf, and supplying it with sap ; and the green 
pulp, which fills the meshes or interstices. The whole is covered 
with a thin skin or epidermis. The green pulp consists of cells of 

various forms, with many air-spaces be- ,c-— 

tween. The cells are commonly placed -j=iLJiJQLjUOC 
very compa6lly together on the upper 
side of the leaf, and more loosely, or with 
air-spaces, on the lower side — hence the 
reason that leaves are usually hghter- 
colored below. Fig. 4 is a highly mag- 
nified se6lion of a leaf, showing the green 
cells, air spaces, and epidermis above 
and below. Leaves have also breathing 
pores, through which moisture and air 
are absorbed, and vapor given off. Fig. 4. 

™, 11 i • J Magnified cross seflion 0/ leaf. 

They are so small as to require a good ^ ■' 

microscope to discover them ; and they vary in different plants 

from 1,000 to 170,000 on a square inch of surface. The apple and 




1 6 Leading Principles of the GrowtJi of Trees. 

pear have about 25,000 or 30,000, and the white hly about 60,000 
to the square inch. They are mostly on the lower side of tlie leaf. 
Fig. 5 represents the pores on an apple-leaf. Leaves are a contri- 
vance for increasing the surface exposed to the air and sun. 
^"s^^ Prof. Gray says the Washington elm at Cambridge was es- 
^w(J^ timated to bear " seven million leaves, exposing a surface 
\ff^J of 200,000 square feet, or about five acres of foliage." A 
(^.W^ common fully grown apple-tree has from three to five hun- 
i'^fi> dred thousand leaves, and the breathing pores they all con- 
Fig. 5. tain must be more than a thousand million. 

THE PROCESS OF GROWING. 

Water is absorbed by the roots, and undergoes a very slight 
change ; matter from the cells of the root is added (as sugar, in the 
maple), and it is then denominated sap. It passes from ceU to cell 
upwards, through the sap-wood, until it reaches the leaves. The 
cells being separate, and not continuous tubes, it is conveyed from 
one to another through a great number of partitions ; in the bass- 
wood, for example, which has very long cells, it passes about 
2,000 partitions in rising a foot. 

When the sap enters the leaf, it emerges from the dark cells 
through which it has been passing, and is spread out to the light of 
the sun. A large portion is evaporated through the breathing 
pores, and it becomes thickened. The carbonic acid of the air, and 
the small portion of the same acid which the sap contained before it 
entered the roots, now forms a combination with the oxygen and 
hydrogen of the sap, and produces the triple compound of oxygen, 
hydrogen, and carbon, which constitutes woody fibre — the oxygen 
of the carbonic acid escaping. This escape of oxygen may be seen 
by placing leaves under water in the sunshine. Innumerable little 
bubbles of oxygen form on the surface of the leaves, and give them 
a silvery appearance. If continued, air-bubbles rise in the water, 
and if a glass tumbler full of water is inverted over them, pure oxy- 
gen in small quantities may be procured. A plant growing in car 
bonic acid gas, takes the carbon, and leaves the oxygen ; in this 
way changing the acid to oxygen. Growing plants thus perform a 
most important office by purifying the atmosphere. Fires in burning, 
and animals in breathing, consume carbon, combine it with oxygen, 
and then throw off the carbonic acid thus formed. This acid, being 
poisonous, would after a while become so abundant as to prove 
injurious to animal life, were it not for the wise provision by which 



Leading Principles of the Growth of Trees. 1 7 



plants consume it and restore the oxygen. Connefled witli this, 
there is another interesting proof of creative design. If there were 
no carbonic acid in the air, plants could not grow ; but one-twenty- 
five-hundredth part, as now exists, supplies food for vegetation, and 
does not ai^ecl the health of animals and man. 

Leaves require sunlight to enable them thus to decompose car- 
bonic acid. It does not go on in a dark room, or in the night. An 
excess of oxygen in a plant makes it pale in color, and either sour 
or insipid in taste ; an excess of carbon makes it dark green, high- 
flavored, or bitter. Hence, a potato growing in a dark cellar is pale 
or white ; hence the process of blanching celery and sea-kale to 
remove the bitter taste. Hence also the reason that a potato much 
exposed to the sun imbibes too much carbon, and becomes bitter. 
Hence, too, strawberries and other fruits are more acid when hidden 
by leaves or in cloudy weather ; and apples on the thickly-shaded 
part of an unpruned tree are more sour and imperfefl than where, 
by good pruning, the leaves which feed them are fully exposed to the 
light, and receive a proper share of carbon. 

The sap^ thickened, reduced in bulk, and prepared in the leaves, 
then descends through the inner bark, forming a layer of fresh, half- 
liquid substance, between bark and wood, called the cambhim — 
most of which, by hardening, constitutes a new layer of wood — a 
small part making a new layer of bark. The annual deposits of 
new wood form distin6l concentric rings, by which the age of the 
tree may be counted when the trunk is cut through. That this is 
the mode by which wood in exogenous trees is deposited, may be 
proved by an interesting experiment, performed by shtting the bark 
of a young tree, lifting it up carefully, and then slipping in between 
wood and bark a sheet of tin-foil, and binding the 
bark on again. The bark will deposit layers of 
wood outside the tin-foil, and none inside ; and after 
a lapse of years the concentric rings will be found to 
correspond exa6lly with the time since the opera- 
tion was performed. 

The descent of the forming wood in the inner baik 
may be shown by tying a ligature around a growing 
branch, or by removing a ring of bark. The down- 
ward currents are obstrufted, like that of a stream 
by a dam, and the new wood accumulates above the 
obstru6lion, and not below, as shown in Fig. 6. 

In Graftittg, it is essential that some portions of 
the cut surfaces uniting the stock and shoot should F;g_ 5 




1 8 Leading Principles of the Growth of Trees. 

oe placed so accurately together that the sap may flow up 
through the alburnum or sap-wood from the stock to the shoot, 
and back again through the inner bark of the shoot to that 
of the stock. When this union takes place, the rest of the cut 
faces, even if some distance apart, are soon cemented by the 
newly-forming wood, which fills all the vacant space. 

Ill Budding, the newly-set bud is cemented to the wood of the 
stock by the cambium, which hardens and fastens it. The next 
spring the bud grows, forms a shoot, and the two portions become 
securely united by the new wood. Unless there is enough of the 
cambium to cement the wood to the stock, the operation cannot 
succeed ; and this is the reason why, with vigorously growing 
stocks, which are depositing much, budding succeeds better than 
with feeble growers, where but little of this cement exists. 

The rapidity with which leaves exhale moisture, is shown by 
severing them from the stem in dry weather. They soon wither 
and become dry. Cut a shoot from a tree, and throw it down in 
the sun's rays, and it will quickly shrivel, in consequence of the 
rapid escape of its moisture through the leaves. But first cut off all 
the leaves, and the shoot will remain plump a long time. This is 
the reason that it becomes necessary to remove the leaves at once 
from scions cut for budding. 

Hence also the reason that plants and trees are so liable to die if 
transplanted with the leaves on, a disaster which may be partially 
prevented in trees by removing the leaves ; and in plants or cuttings 
with leaves on, by covering them immediately with a bell-glass, 
which, by holding the watery vapor, keeps a humid atmosphere 
about them. It is for this reason, also, that when young trees lose 
a large portion of their roots, a part of the top must be cut off, to 
prevent the heavy evaporation which all the leaves would occasion. 

A sunflower plant, about three feet high, was found to exhale 
from its leaves in very dry weather between one and two pints of 
water in a day. A bunch of growing grass placed beneath a cool 
inverted glass, soon covered the sides of the glass with condensed 
drops from the vapor, and in a few minutes the water ran down the 
sides. These experiments show the great amount of water needed 
by growing plants ; and also prove the mistake which some persons 
commit, by .leaving weeds to grow to shade the ground and keep it 
moist, while these weeds are aflually pumping the water rapidly 
up from the soil, and dissipating it through their leaves. 

The absolute necessity of leaves to the growth of a tree is shown 
li>' t!ie fa<5l that when they are stripped off" by caterpillars, the tree 



Leading Principles of the Growth of Trees. 19 

ceases to grow till new ones expand ; and if often repeated il 
perishes. When the leaves of young pear-stocks cease to aft, in 
consequence of leaf-blight, the tree no longer grows ; cambium 
ceases to form, and they cannot be budded. An interesting illustra- 
tion of the office of leaves occurred to the writer a few years since : 
A yellow gage plum-tree set a heavy crop ; but when the fruit was 
nearly grown, all the leaves dropped. The fruit remained green, 
flavorless, and stationary, until a new crop of leaves came out. It 
then finished growing, acquired a golden color, and a rich, excellent 
flavor. 

Perfe6l fruit requires perfeft leaves ; and thick, crowded, half- 
grown leaves, give small fruit with poor flavor. The great obje6l of 
pruning, and of summer pruning especially, is to give plenty of 
good, healthy, and not crowded foliage, and the crop will also be 
good. 

The green bark of trees and plants performs an office similar to 
that of the leaves ; and in connexion with the cells adjoining, ap- 
pears to fulfil sometimes an office which the leaves fail to accom- 
plish. This is, preserving the identity of the species or variety. 
For example, bud a^^^r-tree on a quince. All the wood above the 
place of union will be pear-wood ; all below will be quince. All the 
supplies which come from the pear-leaves change to quince-wood 
the moment they pass this point ; and if the budding is performed 
when the quince-stock is smaller than a quill, yet all the wood 
below, when it becomes a large tree, will still be perfe6l quince- 
wood, as is shown when any chance shoots or suckers spring up 
from below. Or bud, for example, the Northern Spy, which has 
dark bark, with the Bellflower, which has yellow ; and again, bud 
the snow-apple, which has dark-colored bark, on the Bellflower, and 
the light-colored Sweet Bough on this — each being an inch above 
the last budding. Successive dark and light bark, the peculiarity of 
each variety, will remain as long as the tree grows ; showing con- 
clusively that the bark performs the finishing process in the manu- 
fa6lure of the new wood. 



FLOWERS. 

The obje6l of the flower is the produflion of seeds, and through 
them the reprodudlion of new plants. The protefting organs of 
each are, the calyx outside, which is usually, not always, green ; and 
the corolla., or flower leaves, of various colors, which are next within 



20 Leading Principles of the Growth of Trees. 



the calyx. The essential parts of the flowers are the stamens and 
pistils. Fig. 7 represents an enlarged flower of the cherry, cut 

through the middle, showing the 
small calyx, the large corolla, the 
many stamens, and the single 
pistil. Fig. 8 is a magnified 
flower of the purslane, showing 
several pistils. The head of the 
stamen {b, Fig. 9) is called the 
anther. It contains a powder 
called/(?//^«, which is discharged 
by the bursting of the anther, 
the pollen being the fertilizing 
matter, essential to the produc- 
tion and growth of the new seed. The thread-like stalk of the 
stamen {a) is called the filai7ient. The pistil (Fig. 10) consists of 
the stigma, c, at the top ; the style, b, its support ; and the ovary, a, 




Fig. 7. 
Flower of the cJierry. 





Fig. 8, 
Purslane flower. 



Fig. 9. 



Fig. 10. 
Pista. 



or future seed-vessel. The ovules, d, are the rudimentary seeds. 
The pollen of the stamens falls on the stigma, and the ovules are 
fertilized or impregnated, and become seeds. 

Sometimes the stamens and pistils are in different flowers, on dif- 
ferent parts of the plant. A familiar instance occurs in Indian-corn, 
the "silk" being the pistils, and unless these are impregnated by the 
pollen of the anthers at the top, no grains of corn will be produced. 

Sometimes the staminate and pistillate flowers are not only sepa- 
rate, but are on distinfl plants, as the Buckthorn and Hemp. The 
pistillate flowers are said to ht fertile, and the staminate sterile, and 
both must be planted near each other in order to obtain fruit or 
seed. 



Leading Principles of the Growth of Trees. 2 1 



Sometimes the stamens, when not absent, are so defe6live thai 
they cannot fertilize the pistils, or but imperfe6tly. This is the case 
with what are termed pistillate strawberries ; such, for example, as 
Hovey's Seedling and Burr's New 
Pine. In order to produce good 
crops, some other variety that has 
perfe6l flowers or perfectly develop- 
ed stamens, as the Scarlet, or Wil- 
son, must be planted near, from 
which the wind may waft, or the 
bees carry the pollen to the imper- 
fect flowers. Fig. 1 1 represents the 
flower of a staminate strawberry, or one where stamens as well as 
pistils are perfe6l ; Fig. 12 is a pistillate flower, the stamens being 
small, and containing but little pollen in the anthers. Fig. 13 is an 




Fig. II. Fig. 12. 

staminate fiower. Pistillate flower. 




Fig. 13- 
Stainens of Scarlet Strawberry. 




Fig. 14. 
Stainens of Hovey's Seedling. 



enlarged view of the former, a being the stamens, and b the pistils. 
Fig. 14 is a flower of Hovey's Seedling, showing at a the dwarfed 
and useless stamens. Sometimes very favorable circumstances will 
enable these dwarfs to afibrd a portion of pollen, and berries will be 
produced, even if they are remote from other fertilizing varieties. 



SPECIES AND VARIETIES. 

Plants and animals of one species are supposed never to produce 
a progeny of a different one, no matter how many successive gene- 
rations may intervene. Thus, for example, the seed of a pear never 
produces an apple, these being distinfl Species; but it gives many 
different sorts of pears, which are only varieties. So the apple pro- 
duces innumerable varieties, but it can never yield a pear, a quince, 
or a peach. 

The knowledge of the charafler of species, and their aflinities, 
would frequently prevent the blunders which grafters commit, in 
trying to make the peach grow on the willow or butternut. 



CHAPTER III. 

PRODUCTION OF NEW VARIETIES. 

The tendency is more or less common with all plants, when suc- 
cessively produced from seed, to depart from the chara6ler first 
stamped upon them. These departures give rise to new varieties. 
This tendency to vary is increased as plants are removed from their 
native localities ; and in an eminent degree by cultivation. Planted 
in gardens, and subjefted to high culture, repeated and successive 
sowings often develop striking changes in those which for previous 
centuries had remained unchanged. By a constant sele6lion of seeds 
from the best, a gradual improvement on the original is eflfedled. 
Most of our finest fruits doubtless owe their existence to this 
improving process. 

While a few of the seedlings from such improved varieties may 
become still further improved, a far greater number will probably 
approach towards the original or wild state. The more highly 
improved the fruit, the greater the difficulty to find one of its progeny 
which shall excel or equal the parent. In ten thousand seedUngs 
from those high-flavored apples, the Swaar and Esopus Spitzen- 
berg, it may be quite doubtful if any shall equal in quality those 
fruits themselves, while most may fall considerably below them. 

The improvements effedled in former ages were doubtless the 
result of accident, as the ancients were ignorant of the means for 
their systematic accomplishment. The greatest progress in the art 
made in modern times was effected by Van Mons in Belgium, and 
Knight in England. 

Van Mons, who dire6led his labors chiefly to the pear, obtained 
many new and excellent varieties, by a constant and successive 
seleftion of the best seedlings. He first made a large colleftion of 
natural stocks, or wild pears, choosing those which, from the appear- 
ance of the wood and leaf, he had reason to beheve would be most 
likely to give the best fruit. As soon as the first of these bore, he 
seledled the best, and planted the seeds. SeledHons were again 



ProduSlioji of New Varieties, 23 

maae from the first of these, and so on in continued succession ; 
the best and soonest in bearing were uniformly chosen. He thus 
obtained fruit from tlie eighth generation ; each successive experi- 
ment yielding an improved result on the preceding. He had, in the 
early part of this series of experiments, no less than eighty thousand 
trees ; hence, in selefting from so large a number, his chance for 
fine sorts was far greater than from a small coI!e(5lion ; and hence 
too the reason why, after seven or eight improving generations, he 
had obtained so many good varieties. In the early stages of his 
operations, he found "that twelve or fifteen years was the mean 
term of time, from the moment of planting the first seed of an 
ancient variety of the domestic pear, to the first fru(5lification of the 
trees which sprang from them." When his seedHngs were at the age 
of three or four years, he was able to judge of their appearances, 
though they had not as yet borne ; such only were taken for further 
trial as exhibited the strongest probability of excellence. It is 
hardly necessary to remark that in all these trials, the young trees 
were kept in the highest state of cultivation. 

Van Mons maintained that by sele<5ling and planting the seeds of 
the first crop on the young tree, the product would be less hable to 
run back to the original variety than where the seeds were taken 
from the fruit of an old-bearing or grafted tree ; and to this practice 
he chiefly ascribed his success. The many instances, however, of 
fine seedlings from old grafted sorts, throw a shade of doubt over 
this theory. There is scarcely a question that the same extent of 
labor expended in crossing varieties, would have given greater 
success. 

NEW VARIETIES BY CROSSING. 

New varieties are produced in crossing by fertilizing the stigma of 
one with the pollen from another, as described in the preceding chap- 
ter. The simplest instance which occurs is that of the strawberry, 
the pistillate varieties of which must always be impregnated with 
pollen from staminate sorts. Thus the seed obtained from the ber- 
ries of every pistillate strawberry are crosses, and if planted will 
produce new varieties. In fruit-trees, the stamens and pistils are in 
the same flower, and the chances of accidental mixture from other 
trees become very small, unless efiefted by insefts, which, becom- 
ing thickly dusted with powder from one flov/er, plunge into the 
recesses of another, and eifeft a cross-fertilization. Where many 
varieties grow in one garden, in close proximity, cases of promiscu- 



24 



ProdiiSlion of New Varieties. 



ous intermixture are constantly occurring. The crosses thus pro- 
duced are shown only by raising fruit from the seedhngs. 

In the annexed figure of the pear-blossom (Fig. 15), the five central 
organs, a, are th& pistils ; the upper extremity of each is the siigjfza. 
The surrounding thread-like organs, b, are the stamens, surmounted 
by the ajithers. When the flowers open, the anthers burst, and 
discharge the pollen on the stigma, which operates on the embryc 
fruit at its base. 





Fig. IS- 

Flcwer of the pear — a, stig77ias ', I, 
anthers. 



Fig. 16. 

Flower of iJie pear, ivith ike anthers 
cut out. 



The produdlion of new varieties is greatly facilitated by cross- 
impregnation, or by fertilizing the pistil of one variety with the pol- 
len of another. This was performed with great success by Knight. 
Selefting two varieties, while yet early in flower, and before the 
anthers had burst and discharged the pollen, he cut out with a fine 
pair of scissors all the stamens, leaving the pistils untouched (Fig. 
16). When the stigma became sufficiently mature, which was indi- 
cated by its glutinous surface, he transferred the pollen of the other 
sort on the point of a camel's-hair pencil. Some propagators pre- 
fer the point of the finger for applying the pollen. The fruit, thus 
yielded, was unchanged ; but its seeds partook variously of the nature 
of both parents, and the trees growing from them bore new and 
intermediate varieties. 

For the success of such experiments, several precautions are 
requisite. The flower must be deprived of its stamens before it has 
fully expanded, or before the anthers have already burst and scat- 
tered their dust ; the pollen must be procured from a bursting or 
fully matured anther, when it will be dry and powdery ; the stigma 
must be inoculated as soon as it becomes adiiesive or glutinous, 
otherwise it may be fertilized from another source, and then the 
intended pollen cannot possibly take efteft. For, a stigma once 
inoculated, cannot be inoculated again It is safest, where praiSlica- 



Produ^ioii of New Varieties. 25 

ble, to force the trees by artificial heat into flowering a few days ear- 
lier than others, so as to be secure from accidental inoculations of 
pollen floating in the air ; and to prevent its spread by bees, to apply 
a temporary covering of gauze, or thin oil-cloth. A want of atten- 
tion to these minutiae has led some experimenters to fancy they had 
obtained crosses, when they had only natural seedlings. 

To obtain new varieties of certain desired qualities, sele6l two 
which possess those qualities separately, and seedlings from cross- 
ing will be likely to exhibit these qualities combined. Thus, a very 
early pear deficient in flavor, as the Amire Joannet, might furnish 
one of superior quality by a cross with a better and later sort, as 
Dearborn's Seedling. Or, a small and very rich pear, as the Seckel, 
might give us one of the larger size by fertilizing the Bartlett. A 
slow-growing and tender peach, as the Early Anne, might be ren- 
dered hardier and more vigorous by an intermixture with the Early 
York or Cooledge's Favorite. But it must be remembered, that 
there is a tendency in such highly improved sorts to deteriorate, and 
that out of thousands of seedlings, perhaps only one or two may be 
fully equal to the original. 

The following mode of raising crosses of the grape is described 
by G. W. Campbell, who has experimented largely : 

" To be certain of success, the grape blossom must be opened arti- 
ficially, before its natural period of flowering, and all the anthers or 
stamens removed before the pollen or fecundating dust is formed, 
leaving only the bare germ, with the stigma unfertilized. To prevent 
the possibility of impregnation by bees or inse6ls, or the wind con- 
veying pollen from other sources, the prepared blossom-bunch is 
inclosed in a tight, oil-silk case, and pollen supplied at the proper 
time from whatever variety it is proposed to cross, or hybridize with. 
When the berries swell, and commence growing, it is an indication 
^that the process has been successful ; and the oil-silk covering may 
then be removed, the bunch carefully labelled, and the seeds from 
these berries, when planted, are expefted to produce crosses or 
hybrids having charadleristics of both parents. 

" I have also tested the accuracy of my experiments in various 
ways. In one instance I prepared a bunch, as if for crossing, by 
removing all the stamens, and inclosed it in the usual manner, but 
applied no pollen. Upon removing the covering some days after, 
every berry but one had blasted, and fell off at a touch. This one 
berry, being from some cause later than the rest, was just in condi- 
tion to receive pollen, which I supplied from the Chasselas Musque, 
and produced a grape, from which I have a seedling that may prove 

2 



26 ProduSlion of New Varieties 

valuable. Other bunches, prepared at the same time, upon the 
same vine, and supplied with pollen at the proper time, were all fer- 
tilized, and produced full and perfe6l bunches. The Logan and 
Taylor's Bullitt both set their fruit unevenly and imperfectly, and 
produce usually small, straggling, and unhandsome bunches. When 
fertilized in the manner above stated they have produced handsome 
and compact bunches, the only ones of that charafter upon the vines. 

" Seedlings almost uniformly indicate their parentage by their 
foliage. That of hybrids with the foreign vines is usually deeply 
lobed ; often having much more the form of the foreign than the 
native leaf, although grown from the seed of the native paient 
Some have foliage intermediate or resembling both in some degree. 
Also, in the crosses between natives, some resemble one parent and 
some the other. Others again seem a mixture of both." 

An easier process is to plant them in close contaft, so that the 
fruiting branches may intermingle. Out of a large number of seed- 
lings thus obtained, there is a chance of a fair portion of them being 
crosses. It was in this way that Dr. Kirtland produced the seed of 
all his new and excellent varieties of the cherry.* 

When a cross is obtained between two different species, instead of 
between mere varieties, it is termed a hybrid. But while varieties 
of the same species intermingle freely, the operation rarely succeeds 
between fruits of different species. The gooseberry, currant, and 
black currant, species of the same genus, and nearly related, have 
never produced a hybrid. Neither has any ever been obtained 
between the apple and the pear, or the pear and the quince. But 
different species of other plants, as the Heaths, and some of the 
Cacti, intermingle freely. The Rhododendron will fertilize the 
Azaleas, and the Red Cedar has been made to inoculate the Ameri- 
can Arbor-vitae, though both these examples are between plants of 
different genera. Hybrids are frequently sterile ; or if they possess 
the power of reproduction by seed, the progeny returns to the state 
of one or the other of its parents. 

* The interesting fact that fruit trees which grow alone and distant from any other sorts, 
are more apt to reproduce these sorts from seed with but little variation, than seeds from the 
same sorts in mixed orchards, shows to what extent the spontaneous crossing or mixture of 
varieties may be constantly going on in such orchards. 



CHAPTER IV. 

PROPAGATION BY BUDDING AND GRAFTING, BY LAYERS AND BY 
CUTTINGS, 

When trees are raised from seeds, as before stated, there is no 
certainty that the same identical variety will be reproduced. In 
many cases, the shade of variation will be scarcely perceptible ; in 
others, it will be wide and distin6l. It hence becomes desirable in 
preventing a return towards the original wild state, or, in other 
words, to perpetuate the identical individual thus highly improved, 
to adopt some other mode of propagation, for the purpose of multi- 
pl)dng trees of such varieties as possess a high excellence, instead 
of constantly creating new ones, with the hazard of most of them 
proving worthless. 

It will be distin6lly remembered, that new varieties must always 
spring from seeds ; but the same individual variety can be multi- 
plied only by separating the buds, or shoots bearing the buds, of 
such individual plant. As an example, the Fall Pippin, when first 
produced from seed, was a single tree of a new variety. The my- 
riads of Fall Pippin trees now existing, are only multiplications of 
the branches of the original. This multiplication or propagation of 
varieties is effe6led in several ways : i, by Cuttings ; 2, Layers ; 3, 
Grafting ; 4, Budding. Without these means of propagation, such 
delicious sorts as the Green Gage plum, the Elton cherry, and the 
Seckel pear, could never have been tasted except as picked from 
the single parent tree. 

In the multitude of different modes of grafting and budding, suc- 
cess must depend on the observance of certain fundamental princi- 
ples ; a brief recapitulation in part, of some of these laid down in 
the second chapter, may not be out of place. 

During the growing season of a fruit-tree, the sap enters at 
the fibrous roots, passes up through the alburnum or sap-wood, 
ascends to the extremities of the branches, and is distributed 
through the leaves. Emerging thus from the dark and minute 
vessels of the wood, it is spread out and exposed to the a6lion 



28 



Propagation. 



of the light. It now becomes essentially changed in charafler, 
enters into new combinations, and is charged with the materials for 
the newly forming wood ; it descends, not through the sap-wood, 
but through the inner or living bark, and deposits a new layer be- 
tween the bark and the wood. This new layer being soft and fresh, 
interposed between them, causes that separation known as the peel- 
ing of the bark. 

The sap is capable of flowing sidewise, through lateral openings 
in the vessels or microscopic tubes. Hence some trees may be cut 
at one point more than half through on one side, and at another 
point more than half through on the other side, without intercepting 
the upward flow of sap, as in Fig. 17. This lateral motion explains 
the reason why a graft set in the longitudinal cleft of a stock, re- 
ceives the sap from the split surfaces of the cleft, and succeeds as 
well as when cross seflions of both are brought into conta6t. 





Fig. 17. Fig. 18. Fig. 19. Fig. 20. Fig. 21. 

The downward flow of sap, catismg swellings, callus, and rooU 

I. CUTTINGS. 



When a ligature is bound closely round a branch, the obstruflion 
which it imposes to the descending juices, causes an enlargement 
or swollen ring above the ligature, as in Fig. 18. The same result is 
produced if a small ring of bark is cut out, as in Fig. 19. If a shoot 
is taken from the tree before the leaves expand, and plunged into 
moist earth till it commences o;rowth, the descending current exud- 



Propagation. 



29 



ing from the lower extremity forms a callns or ring of the newly 
formed wood, as in Fig. 20 ; and under favorable circumstances, the 
granulations forming the callus emit roots into the soil (Fig. 21), 
and thus a new plant is formed. 

Every leaf-bud on a fruit-tree may be regarded as an embryo 
branch, and capable of forming a tree when supplied with sepa- 
rate roots. But single buds do not contain within themselves suffi- 
cient nutriment to sustain vegetation till roots are formed, without a 
considerable portion of the alburnum or sap-wood attached ; hence 
the superior advantage of taking an entire shoot or cutting. 

Propagation by cuttings is the simplest mode of multiplying a 

variety. It consists in the insertion of a shoot of one year's growth 

into the soil ; the moisture of the soil renews the supply of sap, the 

buds swell, the leaves expand, and the descending juices expend 

themselves in the produ6lion of new roots, which 

shoot downwards into the soil. Fig. 22. 

Under ordinary circumstances, or in open ground, 
this mode is only applicable to such species as readily 
throw out roots, as the currant, gooseberry, quince, 
and grape. Cuttings of the apple and pear can only 
be made to strike root in the Northern and Middle 
States by confining the ntoisture under glass, while 
artificial heat is applied. 

It may be stated, in general, that cuttings made of 
the ripened wood of such trees as have a large pith, 
succeed best when taken off with a portion of the 
preceding year's wood, such as the gooseberry, cur- 
rant, vine, fig, etc. With large and strong 
shoots, the best success will result if cut- 
tings are separated at the point between the 
one and two years' growth. When small 
side-shoots are used, they should be cut 
closely to the main stem, so as to secure 
the collar or enlarged portion of the wood 
at the base of the shoot. Fig. 23. Roots are 
more readily thrown out, if the cut is made immediately 
below a bud. 

The best time to take off cuttings, in ordinary cases, is 
in autumn and winter. The autumn is preferable, by giv- 
ing tim.e for the wounded se6lion to cicatrize, preparing it 
for the early emission of roots in spring. But where the 
soil is heavy or liable to heave by frost, or where the cuttings are of 




Fig. 22. 
Rooted attting 



Fig. 23 
Cutting. 



30 



Propagation. 



-"^ 



tender trees, they should be kept in damp mould in a cellar, to be 
planted as soon as the frost disappears from the ground. If not 
taken off till spring, the operation must be performed as early as 
possible. In ordinary instances, to prevent drying, about two- 
thirds or three-quarters of the shoot should be buried 
beneath the surface ; and the moisture may be still fur- 
ther retained by a covering of manure, leaves, or moss, 
or by placing them under the shade of a wall or close 
fence. When long, like the grape, they should be 
placed sloping, so as not to be buried too deep or be- 
yond the influence of the sun's warmth. Failure often 
results from a negleft to press the soil closely about the 
cutting. 

To procure young plants of the gooseberry and cur- 
rant with straight, clean stems at the surface, and free 
from suckers, it is only necessary to remove every bud 
except a few at the upper end. Fig. 24. The length 
may be from eight inches to a foot. 

There are many plants easily propagated by cuttings, 
if the two great requisites of vegetation, namely, mois- 
ture and warmth, are increased by artificial means, as 
in a hotbed under glass ; or in a propagating-house, under sash, or 
bell-glasses, with fire heat gently applied beneath. 

II. LAYERS. 

A layer is a low side-shoot bent down and buried at the middle 
in the soil. Fig. 25. The buried portion strikes root, when it is 
taken off and planted separately. Its advantage over a cutting is, 



Fig. 24. 
Cutting of 
Currant. 




Fig. 23. 
Layering. 



Fig. 26. 
Slitting layers. 



that it is nourished by the parent plant while the roots are forming. 
Hence many plants which cannot be increased by cuttings, and 



Propagation. 3 1 

indeed with great difficulty by budding and grafting, may be propa- 
gated readily by layers. 

When roots are freely emitted, as from the grape, simply bending 
the middle of the branch into the soil is enough to insure success. 
But in cases of difficulty, other expedients are resorted to ; one of 
the most common is to split a portion upwards, immediately under a 
bud (Fig. 26), which enables the newly forming roots to pass freely 
and at once into the soil, without the resistance of the thick bark 
which they otherwise must pierce. Sometimes the branch is cut 
partly off to intercept the downward passage of the fluids, and in- 
duce them to form into roots. At other times a wire Hgature, or the 
. removal of a narrow ring of bark, effects the same purpose. Bury- 
ing the layer several inches under the surface is necessary, to keep 
it in moist earth ; and in drouth, mulching would be beneficial. 
A small excavation of the soil at the spot is convenient ; and 
when the branch is stiff, it must be fastened down with a forked stick. 

The excavation should be made with a spade. Use both hands 
in bending the shoot, so that it may not be bent too short, and 
break. If properly done, it will press against the ttearesi side of 
the hole, rest on the bottom, and rise up, pressing against the 
opposite side, when it should be fastened upright, and if necessary, 
to a small stake. At the time of bending, a sod or other weight 
may be laid on to keep it down till the hole is filled ; and if the mel- 
low earth be pressed firmly down with the foot, no forked stick wiil 
be usually necessary. 

The most favorable state of a plant for layering, is when the bark 
is somewhat soft and not too ripe ; and the worst shoots are those 
which are stunted, and with a hard bark. There are, however, no 
shoots whatever, not aflually diseased, that will not root by layers, 
if sufficient time be given. Layers, like cuttings, may be made of 
the ripened wood in autumn or spring ; or of the growing wood at 
or a little before midsummer, when the part intended to root is some- 
what mature and firm in texture. The pear, the apple, and the 
quince, if layered early in the spring ; or the grape in summer — will 
usually be well rooted in autumn. 

A moist season is the most favorable to the rooting of layers, by 
preserving a softer bark. For this reason, many plants may be more 
easily propagated in England than in the United States ; and more 
readily in Ireland than in England. 

Layering is largely made use of for propagating the grape, occasion- 
ally for the quince, and sometimes for the apple. It is also of very ex- 
tensive application in propagating many ornamental trees and shrubs 



$2 Propagation. 

Stickers may be regarded as spontaneous layers, the new shoots 
being sent up from buds on the roots or portions of the stem beneath 
the surface of the ground. They are much employed in multiplying 
most species of the raspberry. The runners of strawberries may be 
regarded as layers or suckers above ground. 

' III. GRAFTING. 

Upwards of twenty different modifications of grafting were men- 
tioned by the ancient Roman writer, Varro ; and Thouin, of Paris, 
has described and figured more than a hundred kinds. The great 
number of modes given in books has tended rather to bewilder than 
to enlighten beginners ; the following remarks, therefore, are more 
for the purpose of laying down reasons on which success depends, 
than for pointing out the peculiar modes of operation, which may 
be varied according to convenience, provided attention is given to 
the essential particulars. 

Propagation by grafting differs mainly and essentially from increas- 
ing by cuttings, by inserting the cutting into the growing-stock of 
another tree instead of dire6lly into the soil. The stock thus sup- 
plies the sap, as the soil does in the case of a cutting ; and the graft, 
instead of making roots of its own, extends its forming wood down- 
wards, at the inner suiface of the bark, into the stock itself. Hence 
there are two chief requisites for success : the first, that the graft be 
so set in the stock, that the sap may flow upwards without interrup- 
tion ; and the second, that the forming-wood may extend downwards 
uninterruptedly through the inner bark. To effe6l these two requi- 
sites, it is needful, first, that the operation be performed with a 
sharp knife, that the vessels and pores may be cut smoothly and 
evenly, and the two parts be brought into immediate and even con- 
tafl. Secondly, that the operation be so contrived that a permanent 
and considerable pressure be applied to keep all parts of these cut 
faces closely together. Thirdly, that the line of division between 
the inner bark and the wood should coincide or exaftly correspond 
in each ; for if the inner bark of the one sets wholly on the wood of 
the other, the upward current through the wood and back through 
the bark is broken, and the graft cannot flourish or grow. And, 
fourthly, that the wounded parts made by the operation be effe6l- 
ually excluded from the external air, chiefly to retain a due quantity 
of moisture in the graft, but also to exclude the wet, until, by the 
growth of the graft, the union is eflfedled. 

I. The first requisite is best attained by keeping a keen, flat 
bladed-knife to cut the faces, and another knife for other purposes. 



Propagation. 33 

2. The second requires that the jaws of the stock, in cleft-grafting, 
press with some force, but not too much, against the wedge-shaped 
sides .of the graft. A stock one-third of an inch in diameter will 
sometimes do this sufficiently ; but three-quarters of an inch is a 
niore convenient size. In whip-grafting, the tongue and slit should 
be firnily crowded or bound together. 

3. The third requisite is attained by close examination with the 
eye. 

4. The fourth is accomplished by plasters of grafting-wax, or by 
the application of grafting-clay. Grafting-wax may be made by 
melting together rosin, tallow, and beeswax, in such proportions as 
to admit of being easily applied when softened by warmth, but not 
liable to melt and run in the sun's rays. An excellent grafting-wax 
is made of three parts of rosin, three of beeswax, and two of tallow. 
A cheaper composition, but more liable to adhere to the hands, is 
made of four parts of rosin, two of tallow, and one of beeswax. 
These ingredients, after being melted and mixed together, may be 
applied in different ways. The wax may be direftly applied when 
just warm enough to run, by means of a brush ; or it may be spread 
thickly with a brush over sheets of musHn, which are afterwards, 
during a cold day, cut up into plasters of convenient size for apply- 
ing ; or, the wax, after cold, may be worked up with wet hands, and 
drawn out into thin strips or ribbons, and wrapped closely around 
the inserted graft. In all cases success is more certain, when the 
wax is closely pressed so as to fit to every part, and leave no inter- 
stices ; and it is indispensable that every portion of the wound on 
the stock and graft be totally excluded from the external air. In 
cool weather, a lantern, chafing-dish, or hot brick, will be found 
necessary to soften the plasters before applying them. 

The following figures represent the two most common modes of 
grafting fruit-trees ; Figs. 27 to 30, representing successive stages 
of whip or tongue graftings from the sloping cut of the scion and 
stock, to the completion of the operation by the covering with tlie 
wax-plaster. 

Whip-grafting may be employed for large stocks, as shown by the 
following cut. In order that the line of separation between the bark 
and wood may coincide in both, the graft must be placed at one side 
of the large stock, «, sloped and tongued for the reception of the 
graft, (5, their union being represented by ^. (Fig. 31.) To facilitate 
■ the wrapping of the wax plasters, one side and the upper point of 
the stock are pared off with a knife, before the two are joined, as 
shown by the dotted line. This is a good mode of grafting any 

2* 



34 



Propagation. 



stocks not over three-fourths of an inch in diameter, in the nur- 
sery row. 




Fit;, ^i. Whip-graftmg large stocks. 



Fig. 34. 



Fig. 32 shows a stock cut off 
for cleft-grafting, with the upright 
cleft separated by an iron or steel 
wedge, ready for the graft ; Fig. 
ZZi the graft cut wedge-form to 
fit it ; and Fig. 34, the graft in its 
place after the wedge has been 
withdrawn, the projefting angle 



Propagation. 



35 




Fig. 35- 
SeClion of cleft- 
grafting. 



of the Stock sloped ofT with a knife, and the whole read} for the 
application of the wax. 

Whip-grafting is particularly applicable to small stocks, or where 
the graft and stock are nearly of equal size ; and cleft-grafting to 
stocks considerably larger than the scion. In all cases, where the 
stock is in any degree larger, the graft must be placed towards one 
side, so that the line between the bark and wood 
may exa6tly coincide at one point at least in both, 
as in the cross-sedlion of cleft-grafting, Fig. 35. 
A useful implement for the rapid and perfe6l 
performance of cleft-grafting, is described in the 
chapter on implements. 

There are other modifications of grafting which 
are often useful. In saddle-grafting, the stock is 
sloped off on each side, giving it the form of a wedge. Fig. 36, aj 
the graft is spHt in the middle, and each side thinned away with the 
knife, as in Fig. 36, b, until it will closely 
fit when placed like a saddle upon it, Fig. 
37. The most perfe6l way to fit the 
graft, is to make a long sloping cut 
from the outer edge or bark, by draw- 
ing the blade from heel to point, till it 
reaches the centre of the graft ; and then 
another similar cut completes the acute 
cavity for fitting the wedge of the stock. 
A sharp, broad, and thin blade is needed 
for this operation. A wax plaster, drawn 
closely round the place of union, com- 
pletes the work. When the stock and 
graft are very nearly of equal size, this 
is a very perfe6l mode of grafting, as 
large corresponding surfaces are made to 
fit, and the graft receives freely the as- 
cending sap. 

In all these modes of grafting, whenever a wedge is made to enter 
a cleft, it should be thickest on the side Avhere the fit is made 
betn^een the two parts, so as to receive the full pressure of the cut 
faces at that side, as shown in Fig. 35. 

A modification of saddle-grafting, very successful in its results, is 
thus performed : — Late in spring, after growth has commenced, the 
scion, which is much smaller than the stock, is split up, nearer to one 
side, more than half its length (Fig. 38). The stronger side is then 




Fig. 36. 



Fig. 37- 



Saddle-graflmg. 



36 



Propagation. 




sharpened into a wedge at its point, and introduced between the 
bark and the wood, a slight longitudinal slit being made through the 
bark of the stock, that it may open slightly and admit 
the graft. The thinner division of the graft is fitted to 
the opposite sloping side of the stock. The whole is 
then covered with wax. The great length of that por- 
tion of the graft in conta6l with the bark and fresh wood, 
greatly facilitates their union ; while the cut face of the 
stock is speedily covered with a new growth by that part 
of the graft which rests upon it. 

In grafting the peach, which, from its large pith and 
spongy wood, scarcely ever succeeds as commonly per- 
formed, it is found advantageous, in seledling the grafts, 
to leave a quarter of an inch of the more compaft two 
years' wood at the lower extremity. 
Fig. 38. In grafting the plum and cherry, success is found to be 

Saddle- much more certain when the work is performed very 
graj mg. gg^j-jy -y^ spring, before the buds commence swelling, 
or even before the snow has disappeared from the ground. Apples 
and pears may be grafted later, and if the scions have been kept 
in good condition in a dormant state, they will mostly grow if 
inserted even after the trees are in leaf 

After a graft is inserted, and as soon as the tree commences 
growth, the buds on the stock must be rubbed off, in order to throw 
the rising sap into the scion. If large trees are grafted, the buds 
need only rubbing off the branch which holds it. 

Where it becomes desirable to preserve rare sorts, which have 
been grafted late in spring, a loose wrapper of white paper round 
the graft will prote6l it from the drying and scorching rays of the 
sun ; or shrivelling and failure will often be prevented by covering 
the whole graft with a wax-plaster ; or by encasing it in moss kept 
damp by occasional applications of water. 

Root-grafting is performed by taking up the stocks by the roots, 
and inserting the grafts immediately into the part below ground 
after the tops are cut off, when they are again planted out, with the 
tip of the graft only above ground. This mode is successful with 
the apple, and occasionally with other trees, and is adopted on a 
large scale by nurser}aiien, the work being performed in winter or 
early spring within doors, and the grafted roots kept in cellars tiU 
the ground is ready to receive them. A full description of the mode 
is given in the chapter on the apple. 

Cutting Grafts. Grafts are usually cut during the latter part of 



Propagation. 



37 



n 



winter or early in spring ; but if well kept they may b.e taken from 
the tree at any time between the cessation of growth in late summer 
or autumn, and the commencement of vegetation in spring. They 
may be preserved out-of-doors safely, if buried in moderately moist 
earth, by placing them in a box open downwards, and buried on a 
dry spot, the scions being kept from conta(5l with the earth by sticks 
across the box. They may be conveniently preserved in a cellar in 
a box of damp powdered moss ; or in moderately moist peat or 
black muck. Sawdust answers the same purpose, if not in large 
quantities so as to become heated. In cutting, the name may be kept 
temporarily by writing with a common 
lead-pencil on a shaved portion of the 
shoot (Fig. 39) ; but for packing away 
permanently, write the name on both 
sides of a strip of shingle, say a foot 
long and half an inch wide (Fig. 40), 
and tie this up with the scions, the out- 
side writing readily showing the name, 
and the inner to refer to in case the 
outside is erased (Fig. 41). Scions not 
fully hardy, as of most sorts of plums, 
should be cut early in winter, or before 
they have been exposed and injured by 
severe cold. 

In order to send scions by mail, they 
are best put up by enclosing them in 
cases of oil-silk (such as is used for 
hat-lining), by wrapping the oil-silk about 
the scions and over the ends, and then 
passing a fine thread repeatedly round from end to end, making the 
whole air-tight (Fig. 42). The natural moisture is thus preserved, 
and they cannot shrivel. The names should be written with pen- 
cil on the ends, and no paper for 
this purpose wrapped around 
them, as it absorbs the mois- 
ture. Grafts have been shri- 
velled and spoiled by mis- 
takenly placing dry cotton bat- 
ting among them before being thus encased. To send grafts in 
larger quantities, or ,by " express," pack them in alternating layers 
of fine, slightly-damp moss. It is always important, whether pack- 
'tig grafts for keeping or for distant conveyance, to preserve the 



Fig. 41. Fig. 40. Fig. 39. 
Marking and packing grafts. 




Fig. 42- 
Grafts packed for sending by mail. 



38 



Propagation. 



natural moisture precisely, and no more. If the packing is coo wet, 
they will become water-soaked and rot. 

Grafts wliich have become dry, may be restored if the moisture is 
applied so gradually that its absorption may require several weeks, 
by burying them as above stated. 



SAVING MICE-GNAWED TREES.— A 
OF GRAFTING. 



MODIFICATION 



Young orchards which are kept perfeftly clean by cultivation, are 
seldom injured by mice under snow. There are some instances, 
however, where mice will attack those which stand near the boun- 
dary fences or in proximity to grass ; and sometimes a hard crust 
of ice or snow may be formed on the surface, over which mice will 
travel beneath a second fall of snow, in committing their depreda- 
tions. Many young orchards are more or less encumbered with 
grass and weeds, and the trees are often found girdled in spring. 
A preventive that rarely fails, that of embanking small mounds 
of smooth earth round the trees in autumn, is not often adopted, 
and hence we have frequent inquiries, " What shall we do to save 
our mice-gnawed trees ? " 

Fig. 43 represents the stem of a young tree entirely girdled near 
the surface of the ground. The tree will, of course, perish unless a 
connexion is made between the two portions of bark. 

An easy way to repair this damage is represented in Fig. 44. It 
consists merely in fitting into openings made with a half-inch chisel, 
short pieces of round wood sharpened at both ends to fit the chisel- 





Fig. 43. 



Fig. 44. 




cuts. These cuts are made by placing the chisel, when making the 
lower cuts, nearly upright or slightly inclining outwards from the 



Propagation. 39 

tree, and then placing the point upwards in a corresponding direc- 
tion when making the upper cuts. The sharpened pieces or shoots 
are then bent outwards in the middle until the points will enter 
the openings, when they are firmly crowded in with the hand 
until brought nearly straight, as shown in the figure. Fig. 44 a ex- 
hibits a se6lion of the tree and the exa6l position of these pieces 
when inserted. Where a large number of trees are injured, four or 
five pieces to each tree are enough. They will rapidly enlarge as 
the tree grows, and in a few years become confluent. If a few 
choice trees have been girdled, a larger number may be inserted, so 
that they may be nearly in contact — thus securing a com|)lete cure 
in a year or two. The work may be covered with grafting-wax or 
with a small mound of earth — perhaps the operation would be suc- 
cessful without any covering. It is not necessary that it be perform- 
ed very early in spring — it will even answer after the buds have be- 
gun to swell. 

IV. BUDDING. 

Budding consists in introducing the bud of one tree, with a por- 
tion of bark and a little adhering wood, beneath the bark of another, 
and upon the face of the newly forming wood. It must be per- 
formed while the stock is in a state of vigorous growth. An inci- 
sion is made lengthwise through the bark of the stock, and a small 
cut at right angles at the top, the whole somewhat resembling the 
letter T, Fig. 45. A bud is then taken from a shoot of the present 
year's growth, by shaving off the bark an inch or an inch and a half 
in length, with a small part of the wood direftly beneath the bud. 
Fig. 46.* The edges of the bark, at the incision in the stock, are 
then raised a little, Fig. 47, and the bud pushed downwards under 
the bark, Fig. 48. A bandage of bass, corn-husk, or other sub- 
stance, is wrapped round, covering all parts but the bud. The 
pressure should be just sufficient to keep the inserted portion 
closely to the stock, but not such as to bruise or crush the bark, 
Fig. 49. 

The shoots containing the buds should be cut when so mature as 
to be rather firm and hard in texture ; they are usually in the best 
condition after the terminal bud has formed. To prevent withering, 
the leaves must be immediately cut off, as they withdraw and exhale 
rapidly the moisture from the shoot ; about one-quarter of an inch 

* It is not a common pradtice in this country to take the thin shield of wood out of the 
bud, but it is sometimes done advantageously when this portion of wood is too old or haid 
to fit the stock readily. 



40 



Propagation. 



of the footstalks of the leaves should remain, to serve as handles 
to the buds while inserting them, Fig. 50. After being thus di- 





Fig. 45. Fig. 46. Fig. 47. Fig. 48. 

Successive stages ofbztdding. 



F!g. 49- 



vested of leaves, they may be safely kept a week in a cool, damp 
place, or sent hundreds of miles in damp moss, or encased sepa- 
rately in thin oil-cloth. 

When, by growth of the stock, 
the bandage cuts into it, usually 
in ten days or more, it must be 
removed. The bud remains dor- 
mant till the following spring, 
when the stock is cut off two 
inches or more above it, before 
the swelling of the bud. If cut 
closer, the end of the stock be- 
comes too dry, and the bud often 
perishes. All other buds must 
be then removed, and all the 
vigor of the stock or branch 
t'arown into the remaining bud, 
whicli immediately commences a 
rapid growth. 

To secure a straiglit and ereft 

tree, the new shoot, when a few 

inches long, is tied to the remain- 

.,-N^./j j^,. - .^^^ stump of the stock. Fig. 51. 

stkkwmhuds. Tyinsllfyluns shoot. By another month, no further 




Propagation. 4I 

support will be needed, and the stump may be wholly cut away, and 
the wound allowed to heal by the rapid formation of new wood. 

Buds inserted by midsummer, may be made to grow the same 
season by heading down the stock when adhesion has taken place ; 
but although often attempted, no advantage has resulted from this 
practice, as the growth is comparatively feeble, and in consequence 
of its badly matured wood often perishes the following winter. 
Even where it escapes it does not exceed in size at the close of the 
second season the straight and vigorous shoots of the spring. 

The essential requisites for success in budding are,_/?'7'j/, a thrifty, 
rapidly growing stock, so that the bark will peel very freely. 6"^- 
coiidly, a proper time ; not so early that there will be too little cam- 
bium or mucilaginous cement between the bark and the wood, for 
the adhesion of the bud ; nor so late that the bark will not peel, nor 
the subsequent growth sufficiently cement the bud to the stock. 
Thirdly, buds sufficiently mature. Fourthly, a keen flat knife, for 
shaving off the bud, that it may lie close in contaft upon the wood 
of the stock. Fifthly, the application of a ligature with moderate 
pressure, causing the bud to fit the stock closely. 

When stocks are in the best condition, it is unnecessary to raise 
the bark any further than to admit the lower point of the bud, which, 
as it is pushed downwards, performs this operation in the most per- 
fe6t manner. When the bark does not peel freely enough for this 
purpose, success becomes uncertain. 

Budding is performed in summer, grafting in spring, and both 
have their advantages. Budding is a simpler operation, and more 
successfully performed by a novice. It is the best means to multi- 
ply the peach and nectarine, grafting rarely proving successful at 
the North. It is more rapidly performed, and at a season not 
crowded with the labors of transplanting. It admits a repetition the 
same summer, in cases of failure, the stocks remaining uninjured. 
But in all cases thrifty stocks are needed, while grafting will suc- 
ceed on those older and less vigorous. Grafting requires less care 
subsequently, as no hgatures need removing, nor stocks heading 
down, and may be conveniently employed as a remedy for failures 
in the previous summer's budding. 

Tej-minal Budding. It sometimes happens, where buds are 
scarce, that-the terminal bud on the shoot may be used to advan- 
tage. In this case, the wood is cut sloping downwards, and the 
insertion is made as usual. Fig. 52, except that it becomes neces- 
sary to apply the whole of the ligature below the bud. The buds 
on small side-shoots which are not more than an inch or two long, 



42 



Propagation. 



may be successfully used in this way, as the terminal eyes are 
stronger than any of the others. This prac- 
tice may sometimes be adopted with advan- 
tage with the peach, where scions of feeble 
growth only can be obtained, as terminal buds 
usually escape the severity of winter when 
most of the others are destroyed. 

Sp7'ing bnddi7tg is successfully pradtised as 
soon as trees are in leaf, the buds having 
been kept dormant in an ice-house or cool 
cellar. As soon as they have adhered, the 
stock is headed down, and a good growth is 
made the same season. The peach, the nec- 
tarine, the apricot, and the mulberry, all diffi- 
cult to propagate by graft- 
ing, may in this way be 
easily increased by bud- 
ding. If the buds are kept in a cellar, it will be 
found important to preserve with them as uni- 
form a degree of moisture as possible, and in 
as small a degree as will keep them from wilt- 
ing. 

Atinular Budding is applicable to trees of 
hard wood, or thick or rigid bark, as the walnut 
and magnolia. A ring of bark is removed from the stock ; and 
another corresponding ring, containing the bud, slit open on one 
side, is made to fit the denuded space (Fig. 53). 




Fig. 52- 
Terminal budding. 




Fig. S3- 
A nmilar btcdding. 



LIMITS OF BUDDING AND GRAFTING. 

In foraier ages of the world, it was erroneously supposed that 
grafting could be performed between every species of tree and 
shrub. " Some apples," says Pliny, "are so red that they resemble 
blood, which is caused by their being at first grafted upon a mulberry 
stock." Roses, it was said, became black when grafted on black 
currants, and oranges crimson if worked on the pomegranate. But 
the operation is never successful unless the graft and stock are 
nearly allied, and the greater the affinity the more certain the suc- 
cess. " Varieties of the same species unite most fi-eely, then species 
of the same genus, then genera of the same natural order ; beyond 
which the power does not extend. For instance, pears work freely 
upon pears, very well on quinces, less successfully on apples or 



Propagation. 43 

thorns, and not at all upon plums or cherries ; while the lilac will 
take on the ash, and the olive on the Phillyrea, because they are 
plants of the same natural order." * 

There are, however, some exceptions to this rule. Thus, the cultivat- 
ed cherry, and most species of wild cherry, though of the same genus, 
will not agree. The pear succeeds better on the quince than on the 
apple, although the apple and pear are within the same genus, and 
the pear and quince are by most regarded as of distinft genera ; the 
superior firmness of the wood of the quince, a quality so important 
to successful grafting, more than compensates the difference in 
affinity. 

Lindley mentions also some exceptions which are apparent only. 
In one case, the fig was supposed to grow on the olive. But the 
graft, being below the surface of the soil, rooted independently of 
the fig-stock. " I have seen," says PHny, " near Thulia, in the 
country of the Tiburtines, a tree grafted and laden with all manner of 
fruits, one bough bearing nuts, another berries ; here hung grapes, 
there figs ; in one part you might see pears, in another pome- 
granates ; and to conclude, there is no kind of apple or other fruit 
but there was to be found ; but this tree did not live long." This is 
explained by the process now sometimes performed in Italy, for grow- 
ing jasmines and other flexible plants on an orange-stock, by the 
ingenious trick of boring out the orange stem, through which the 
stems of the other plants are made to pass, and which soon grow so 
as to fill it closely, and to appear as if growing together. Such a 
crowded mass of stems must, of course, soon perish. 

* Lindley, Theory Hort. 



CHAPTER V. 

SOIL, MANURES, SITUATION, AND ENCLOSURES. 

The soil for fruit-trees, as well as for farm crops, should be of good 
quality. Whatever will produce a vigorous growth of corn and 
potatoes, will in general be the best for fruit-trees. Sterile soil is 
unfavorable for both ; but doubly so for the latter ; for while it only 
lessens in quantity the growth of farm crops, it lessens the quantity 
and greatly injures the quality of fruit. 

Good soils vary in many particulars ; but as a general rule, one 
which is dry, firm, mellow, and fertile, is well suited to this purpose. 
It should be deep, to allow the extension of the roots ; dry, or else 
well drained, to prevent injury from stagnant water below the sur- 
face ; firm, and not peaty or spongj^, to preclude injury or destruftion 
from frost. 

Few soils exist in this country which would not be much bene- 
fited, for all decidedly hardy fruits, as the apple and pear, by enrich- 
ing. Shallow soils should be loosened deeply by heavy furrows ; or 
if the whole surface cannot be thus treated, a strip of ground eight 
feet wide, where the row of trees is to stand, should be rendered in 
this Avay deep and fertile for their growth. Manure, if applied, 
should be thoroughly intermixed with the soil by repeated harrow- 
ings. An admirable method of deepening soils for the free admis- 
sion of the fine fibrous roots, is first, to loosen it as deeply as prac- 
ticable with the subsoil-plough \ and then to trench-plough this 
deeply loosened bed for the intermixture of manure. The previous 
subsoiling admits the trench-plough to a greater depth than could be 
attained without its aid. The only trees which will not bear a high 
fertility, are those brought originally from warmer countries, and 
liable to suffer from the frost of winter, as the peach, neflarine, and 
apricot ; for they are stimulated to grow too late in the season, and 
frost strikes them when the wood is immature. It however happens, 
in the ordinary praflice of the country, that where one peach or apri- 



Soil, Manures, Situation, and Enclosures. 45 

cot-tree is injured by too rich a cultivation, more than a hundred 
suffer by diminished growth from negle6l. 

Clayey and hght soils in some cases require opposite management. 
The former, for instance, is much benefited by the admixture Of 
chip-dirt, which renders it looser, lighter, and more retentive of 
moisture. But on light soils the effe6l is not so beneficial, and is 
sometimes positively injurious. 

Peaty and spongy soils are particularly unfitted for tender fruits. 
They become very warm by day, and radiate the heat rapidly in clear 
frosty nights ; hence, peaches and apricots generally perish when 
growing on them, the heat of the sun promoting a rapid succulent 
growth, which is the more easily destroyed by the succeeding inten- 
sity of cold. 

MANURES. 

Nothing for general use is equal to stable manure, and in ordinary 
cases it will be found to give the most uniform and satisfa6lory 
results — more especially if it is made the basis of a compost with 
peat, muck, or turf from old pastures, with a tenth or a fifteenth of 
leached ashes, and half that of bone-dust. If these are thoroughly 
mixed with the soil down to a depth of a foot or more, by subsoihng, 
trench-ploughing, and cross-ploughing, in connexion with repeated 
harrowings, fine trees and excellent fruit may be confidently 
expe6led even on soils of naturally moderate fertility. Many parts 



;i^c^^fe^'' . 




Draztting^ orchards. 



of the Western States possess a soil quite rich enough, provided 
good cultivation is given. A well drained subsoil is of course all- 
important, for all manure is nearly lost on land kept soaked witli 



46 Soil, Manures, Situation, and Enclosures. 

water. Even old bearing trees have been much improved by laying 
tile two and a half or three feet below the surface, midway between 
the rows (Fig. 54). The young forming-roots being the most remote 
from the tree, receive the greatest benefit from drains thus placed, 
and the tile is less Hable to be thrown out of position by large roots 
or filled by smaller ones. 

SITUATION. 

After a suitable soil is obtained, hardy trees, such as the apple, 
will usually succeed in almost any situation. But with tender fruits, 
as the peach and apricot, the case is very different. In many locali- 
ties in the Northern States, they are soon destroyed by the severity 
of winters, and their cultivation is accordingly not attempted. In 
others, crops are not yielded oftener than once in two years. But 
some situations are so favorable, that a failure scarcely ever occurs. 
In planting out tender fruits, it is consequently desirable to know 
what places will prove the best. Even the apple, in regions where 
the winters are rigorous, is sometimes destroyed by frost, and in 
very unfavorable places rarely escapes. 

It is familiar to many cultivators, that warm^ low valleys are more 
subjeft to night-frosts than more elevated localities. Objefts at the 
surface of the earth are chilled by the radiation of heat to the cold 
and clear sky above, and they cool by contaft the surrounding air, 
which thus becoming heavier, rolls do^vn the sides of declivities and 
settles like the waters of a lake, in the lowest troughs. This cold- 
ness is further increased by the stillness of those sheltered places 
favoring the more rapid cooling, by radiation of the exposed sur- 
faces ; while on hills the equilibrium is partially restored by currents 
of wind. Superadded to these causes, vegetation in low, rich, and 
sheltered places is more luxuriant, and wood less ripened, and hence 
particularly liable to injury from frost. The mucky soil of valleys 
radiates heat rapidly from its surface. The warmth of low places, 
during the mild weather, occurring in winter, often swells fruit-buds, 
and succeeding cold destroys them. On more elevated lands, vege- 
tation escapes all these disastrous influences. 

The existence of colder air in valleys, on still, clear nights, is often 
plainly observed in riding over a rolling or broken face of country. 
The thermometer has shown a difference of several degrees between 
a creek bottom and a neighboring hill not fifty feet high. A striking 
proof was exhibited a few years since, after a severe night-frost early 
in summer. The young and succulent leaves of the hickory were 



Soil, Manures, Situation, and Enclosures. 47 

but partially expanded ; and where the trees stood in a valley, 
twenty feet deep, all the leaves had been frosted, and were black and 
dead, up to the level of the banks on each side, while all above the 
surface of this lake of cold air were fresh and green. 

During the cold of a clear winter night some years ago, which 
sank the tliermometer several degrees below zero, after the peach- 
buds had been swelled by a few warm days, trees which stood on a 
hill thirty feet higher than the neighboring creek valley, lost nine- 
tenths of their blossoms ; while on another hill sixty feet high, nine- 
tenths escaped. The lake of cold air which covered tlie top of the 
smaller hill did not reach the summit of the larger. 
■ The cultivation of the peach is rarely attempted in the southern 
tier of counties in the State of New York. Proofs are not wanting, 
however, that it might be entirely successful on sele6led ground. A 
number of instances have been observed where peach orchards, 
planted on the dry lands of the hills in diiferent parts of this region, 
have flourished and bore regularly ; at the same time that orchards in 
the warm valleys below rarely yielded crops, and the trees them- 
selves were sometimes destroyed. 

These cases show the importance of elevated sites. A dry, firm 
soil is, however, of great consequence. The influence of a compaft 
knoll, rising but slightly above the rest of the field, has been 
observed to save from frost the corn which grew upon it ; while on 
the more mucky or spongy portions of the rest of the field, radiat- 
ing heat more freely, the crop has been destroyed. Cultivators of 
drained swamps have found it necessary to plant such lands with 
tender crops two or three weeks later in spring than the usual period 
on upland. The successful cultivation of the peach and the grape, 
on the gently swelling hills called mounds, in the western jjrairies, 
while the crops are destroyed on the adjacent dark and porous soils 
of the plains, affords another example. Sometimes the effe6l of 
unfavorable soil more than over-balances that of situation. In some 
of the hilly parts of western New York, where the highest land is 
peaty, spongy, or springy, and the valleys dry and firm, the latter are 
found best for the peach. 

The preceding fa6ls furnish strong reasons for believing that, in 
large portions of the Northern States, where the cultivation of the 
peach has been entirely relinquished in consequence of the only 
attempts having been made in the warm valleys, abundant crops 
might be regularly obtained by a proper selection of soil and locality. 
Even much further south, the occasional destru6tion of tender fruits 
points out the great importance of careful attention to situation. 



48 Soil, Maniires, Situation, and Encloswcs. 

Jii/Iuetice of deep Lakes and Rivers. Large bodies of unfree2ing 
water in the bottoms of valleys will reverse some of the preceding 
rules, and the banks of such waters are peculiarly adapted to the 
cultivation of tender fruits. They soften the severity of the cold, 
by the large and warmer surface constantly presented ; on the other 
hand, they chill the dangerous warm air which starts the buds in 
winter, and they afford great proteflion by the screen of fog which 
they spread before the morning sun. Along the borders of the lower 
parts of the Hudson, and on the banks of the Cajaiga and Seneca 
lakes, tender fruit-trees often afford abundant crops, while the same 
kinds are destroyed only two or three miles distant. Along the 
southern shore of Lake Ontario, the peach crop scarcely ever fails, 
and the softening influence of that large body of unfreezing water 
extends many miles into the interior. The same result is observed 
in northern Ohio, bordering on Lake Erie ; and in western Michigan, 
adjoining the great lake of that name. 

Fruit-buds, as well as tender trees, are occasionally destroyed by 
thawing by the morning rays, after a cold night. The proteftion 
from these rays afforded by an eastern hill, buildings, or other screen, 
has led to the erroneous conclusion that the destruftion alluded to 
was caused by the cast wind. 

It has frequently been observed that when the lower branches of 
a peach-tree have been buried in a snow-drift, the crop thus covered 
was saved. This has suggested the successful pra6lice of training 
peach-trees low, and covering the branches in winter with masses of 
evergreen boughs. The rigidity of the stems prevents their bending 
down ; but as the roots are more flexible, laying down has succeeded 
by digging under on one side, the trees having been previously 
trained flat for this purpose. 

In localities exposed to the sweep of winter winds, belts of ever- 
green or deciduous trees will be found of great service. In all 
instances where the side of an orchard, exposed to prevailing winds, 
is less successful and proclu6tive than the opposite side, proof is 
afforded that shelter would be beneficial ; belts, especially if of deci- 
duous trees, standing too near fruit-trees have, however, rather 
injured than benefited them. The orchards should be beyond the 
reach of their shade and roots, and be well exposed to sun and 
air. 



Soil, Majiiires, Situation, and Enclosures. 49 



ENCLOSURES. 

The skilful cultivator, after having prepared his ground, procured 
tlie best trees the country affords, carefully transplanted them, and 
given them watchful and laborious attention for years, feels a very 
natural desire to partake of their fruits. But this he cannot do, in 
many places, unless his fruit-garden is protefled from the rambles 
of idle boys. It cannot be denied that our country is rather remark- 
able for its fruit-pilferers. It is feared it will continue to be so, until 
public opinion shall place the young man who steals a pocket-book, 
and the depredator of fine fruit, which has cost the owner as much 
care and labor, and which money cannot replace, on precisely the 
same level. 

This formidable evil has deterred many from planting fruit-gar- 
dens. The most quiet and secure prote£lion is afforded by a good 
thorn hedge. The English hawthorn, far to the north, will generally 
succeed quite well for this puqDose. The buckthorn is extremely 
hardy, has a thick dense growth, and is easily raised and trans- 
planted ; but, except on very rich soils and with good cultivation, it 
does not form a stout barrier. The Honey Locust is also very 
hardy, but requires more care in cutting back and thickening ; it 
may, however, be made into an excellent hedge for a fruit-garden if 
the most thorny plants are selefted. The Osage Orange, where the 
winters are not too severe, is best of all. It is densely armed with 
sharp thorns, and becomes impassable. It is only hardy on dry 
ground, or near the line of an underdrain. 

Two reasons have operated in preventing a more general and suc- 
cessful adoption of hedges. One is the aversion so prevalent to 
undertake anything which does not produce immediate results, 
several years being required to make a perfedl hedge. The other is 
the almost universal notion, adopted without a moment's thought, 
that everything in the form of a tree must grow and take care of 
itself. Hence we see, for every good well managed hedge, at least 
one ■ hundred bad and neglefted ones. This remark applies with 
more force to the attempts made with the Osage Orange than with 
any other plant ; for nothing that is ever used for hedges is more 
sensitive under bad usage, or succeeds better if well treated, than 
this. The privet and the buckthorn will usually present something 
of a hedgy appearance with any kind of management ; but the 
Osage, unless well cultivated and properly sheared, will not exhibit 

3 



so 



Soil, Manures, Situation, and Enclosures. 



even the semblance of a hedge. Hence, the common notion that it 
has proved a failure. 

Evergree7i hedges are mostly emplo3'ed as screens from observa- 
tion and from winds ; but as intruders scarcely ever attempt to pass 
where they cannot look through, perhaps they may yet be used as 
efficient barriers. The American Arbor-Vitee is well adapted for this 
purpose, but like the buckthorn, it will not grow well in the shade ; 
hence, when closely sheared, the interior branches are bare. Instead, 
♦herefore, of being sheared in the common way, it should be short- 




Fig, zs- 



Fig. S6. 
Trivttning hedges. 



Fig- 57- 



ened back. The close growth of a smoothly shorn surface, darkens 
and kills the interior foliage, as shown in Fig. 55. Fig. 56 represents 
the same shortened back, or rather thinned back, admitting the light 
within. Fig. 57 shows how this is done, the cut being made at a 
fork b, or still shorter at a. 

The he7nlock, although hardly stout enough for a hedge until it 4 
has grown many years, forms one of the most perfe6l and beautiful 
screens in existence, and it would prove a fine shelter for trees 
against the wind. Its fresh, deep, green color is unsurpassed ; and 
its denseness of growth in consequence of its quality of growing in 
the shade, is scarcely equalled. The Norway spruce will probably 
prove a fine hedge-tree. It grows with great vigor, and may be 
freely shortened back. 

The Osage Orange grows rapidly if well cultivated ; and in order 
to insure a perfectly continuous and even hedge, the young plants 
must be allowed to swell their buds before they are set out that all 
dead and feeble plants may be reje6led. The first winter a light fur- 
row should be ploughed upon it, to prote6l and drain it at the same 
operation. The soil should be kept deep and mellow by cultivation, 
at least four or five feet on each side, instead of allowing it to grow 
up with weeds and grass, as is usual ; and, if possible, it should be 



Soiiy Maiuircs, Situation, and Enclostcrcs. 



51 



placed nearly over a tile drain, which will contribute greatly to its 
endurance of winter. 

The following figures (some of which are reduced from those in 






Fig. 58. — Badly pruned hedge. 



Fig. 59- 



Fig. 60. 



Warder on Hedges), will show how this, and indeed all hedges, 
should be sheared. 

The negleft of cutting down at the commencement, causes the 
hedge to become thin and narrow, and full of gaps at the bottom 
where it should be the thickest ; and dense and impenetrable only at 
the top, where this is less essential. In other words, the hedge 
becoming wrong-side-up, or mounted on stilts (Figs. 58 and 59). 









Fig. 61. 



Fig. 62. — First year, 

jiewly set ottt. pig. 6-i.— Beginning 

of second year. 



The appearance of the young hedge just before cutting down the 
first time is shown at a. Fig. 60, and the cut portion at ^. It is 
almost impossible to induce a novice to cut "this fine growth;" he 



52 



Soil, Manures, Situation, and Enclosures. 



thinks it will "ruin" his young and promising fence. Yet if the 
work is omitted, it will in a few years appear as in Fig. 6i. 

The following is the regular order of working each successive 
year. Fig. 62 represents the plant the first year, or a few weeks 
after setting out ; it has been cut down nearly to the surface of the 
earth, the tap-root trimmed off, and the young shoots as starting 
from it at ^. It should grow untouched at least one year — some 
prefer two years, in order that the roots may become thoroughly 
established. Its appearance the beginning of the second year is 
shown in Fig. 63, when it is cut down again near the line, b, to 





Fig. 64. — Beginning of third year. 



Fig. 65. — Summer of third year. 



thicken it at the bottom. The result of this cutting down is shown 
in Fig. 64, which is the same plant after further growth, and which is 
again to be cut down at the line cj this may be done in the spring 
of the third year, if the hedge has been well managed and kept vigo- 
rous. This shearing will not 
be more than four or five 
inches high. Nervous people 
"cannot bear" thus to cut 
down their beautiful growing 
hedges — and of course never 
have a good one. But if the 
work has been unflinchingly 
done, the hedge will present 
by early summer of the third 
year, the fine broad-based, 
thickened appearance at the bottom, represented by Fig. 65. The 
next pruning, to be done at the beginning of the fourth year, is 
shown in Fig. 66, as indicated by lines meeting at <?, when the hedge 
for the first time begins to assume the form of a roof The pre\-ious 
shearings (or rather mowings) are shown by the dotted lines c and d. 
Fig. b'] shows the subsequent cuttings— first by the lines meeting at 




Fig. 66. — Beginning of fourth year. 



Soil, Manures, Sittiation, and Enclosures. 



S3 



h, and afterwards at o. The latter may be straight, as the previous 
ones, or in the form of a gothic arch, as shown by the figure. This 
brings the hedge to the close 
of the fourth year, when it 
will begin to form an efficient 
barrier, if it has been well 
cultivated and pruned. Its 
breadth at bottom will be 
nearly double its height. 
Future years will give it more 
height ; but it must be espe- 
cially observed to keep it 
always narrow at top, so that 
the foliage above shall not shade that below, nor injure the broad 
thick growth at bottom. 

Hook to T7-im Hedges. With a common corn-knife, like that 
shown in Fig. 68, one man has trimmed from half to three-quarters 




67, 



-End of fourth year or beginning 0/ 
fifth. 





Fig. 68. 



Fig. 69. 



of a mile of four years' hedge on both sides in a day — striking 
upwards and cutting it to a peak in the middle, like the roof of a 
house. Subsequently, with a longer handle and straighter blade, as 
in Fig. 69, he was enabled to work more easily and rapidly. As the 
hedge becomes older, the labor will probably be somewhat increased. 



CHAPTER VI. 

TRANSPLANTING. 

Orchards are usually set out, where the soil is good, with no 
otlier preparation than good ploughing. But where the soil possesses 
only moderate fertility, if the best growth and finest fruit is desired, 
it must receive additional preparation. When marketing and profit 
is the chief objeft, this preparation is of great importance, as the 
finest fruit often brings double the price obtained for that of com- 
mon quality. The following directions are therefore worthy of 
attention. 

P7'epa7'ing the Grotcnd and Manuring. Ground intended for trees 
must be secure from danger of being flooded in wet seasons, and 
from all liability of becoming water-soaked beneath the surface. If 
not naturally dry enough, it must be thoroughly underdrained. 

The next requisite is to deepen and enrich the soil by trenching, 
unless naturally or previously exadlly fitted for trees. The same 
result may be attained by digging very large holes, say eight feet in 
diameter, and a foot and a half deep, and filling them with rich earth. 
But a better way is to plough the whole surface to nearly that depth, 
and to enrich it well by manuring. A common plough will descend six 
or seven inches ; by passing another plough in the furrow — that is, by 
trench-plowing — the soil may be loosened to ten inches or a foot. 
But by means of a good subsoil-plough in the common furrow, a 
deptli of fifteen to eighteen inches may be reached. Now, to work 
the manure down to that depth, and make the whole one broad 
deep bed of rich soil, it must be first spread on the surface evenly 
after the whole has been well subsoiled, then harrowed to break it 
fine and mix it with the top soil, and then thrown down by a thorough 
trench-ploughing. For although the trench-ploughing can hardly be 
worked a foot in depth of itself, yet after a good loosening with the 
subsoil-plough, it may be at once extended down a foot and a half. 
If this is done in the fall, and another good ploughing given in spring, 
the whole will be in fine condition for the reception of trees. Does 



Tra7tsplanting. 5 5 

this seem like a great deal of cost and labor ? It is the very cheap- 
est way of obtaining fine crops of the best fruit ; for the strong, 
long, and healthy shoots which will run up even the first year, and 
the size, beauty, and richness of the fruit soon afforded from such an 
orchard, kept well cultivated during its early years, will astonish 
those who have never seen any but shp-shod culture. 

In setting out large orchards, if the whole field cannot be deep- 
ened, a strip of land ten feet wide extending across the orchard, 
may be treated in the same way, in the centre of which each row is 
to be set ; and the intermediate spaces, constituting two-thirds or 
more of the whole, may, if necessary, be prepared afterwards, by 
the time the roots have passed the boundaries of the first. 

LAYING OUT ORCHARDS. 

Every one will admit that an orchard handsomely laid out in 
perfeftly straight rows, is in every respe6l better than where the 
trees are in crooked Hnes. An owner can feel no pride in giving 
proper cultivation to an awkwardly planted orchard ; and trees 
standing out of line will be a constant annoyance to every plough- 
man who is in the practice of laying perfeftly even furrows. 

Some planters take great pains in setting their trees, so that one 
tree at the end of the row will hide all the rest when the eye ranges 
through the line. But in securing this desirable objeft, a great deal 
of labor is often expended in sighting in different dire6lions while 
setting each successive tree, so that every row may be straight 
every way. The following mode of laying out and planting will not 
require one-twentieth of the labor commonly devoted, may be per- 
formed under the direftion of any common workman, and- will give 
rows that will range perfe6lly, not only in both dire6lions, but diago- 
nally. The writer has found that two men would thus lay out from 
thirty to forty acres in a day, with perfe6l precision for planting. 1 

The first thing to do is to procure as many short pins or stakes, a 
fiw inches long, as there are to be trees in the orchard. These 
may be made by simply splitting short blocks or boards with an axe, 
say half an inch in diameter ; or corn-cobs will answer a good purpose, 
and may be more easily seen. Then procure a strong cord as long 
as one side of the orchard, or, if the orchard is very large, as long 
as each sedlion may be, if necessary to divide it. Then, with a pole 
or other measure, mark off the distances of the trees on this line, 
sticking a common brass pin through at each place for a tree, bend- 
ing it around the cord so that it will not come out. Red yarn 



56 



Transplan ting. 



sewed through and tied around the cord would be more visible than 
pins ; but the latter are quickly found if the workman measures the 
distance by pacing between them as he walks from one to the other 
A new cord will stretch a little at first, but will soon cease to do so. 
The easiest way to mark the spaces on the cord is to wrap it around 
the ends of a board cut at the right length, so that every third coil 
shall be a place for the pin. Thus, if the board is five feet long, b) 
marking every third coil at the end of the board we obtain spaces of 
thirty feet. The field having been ploughed and fitted for planting, we 
are now ready for operation. Sele6i; a still day, so that the wind will 
not blow the cord out of place, and then stretch the line along one side 
of the field, at a suitable distance from the fence where the first row 
is to be. Make it as straight as possible, by drawing on it forcibly ; 
a stout cord being better than a weak one on this account. If the 
land be tolerably level, twenty or thirty rods may be measured oif at 
a time. Place flat stones or other heavy weights upon it at inter- 
vals, to keep it in position ; if there is some wind, care will be 
necessary in making it perfeftly straight before thus fixing it. Next, 
drive in one of the short pegs or sticks at each point marked by the 
pin already described. When this is done, one row will be marked. 
Then remove the line, and mark each end of the field at right 
angles to this in the same way. Lastly, mark the remaining side.- 

Before marking both ends, 
it is safest to stretch the 
line on the fourth side, 
that all may be accurately 
spaced. Next, to fill up 
^ this hollow square with 

^ ' the proper marks, stretch 

-=^ r the line successively be- 

t w e e n corresponding 
sticks on the opposite 
sides, and mark as before 
till the whole is com- 
pleted. If the work has 
been carefully done, every 
stake will be found to 
range perfeftly. Every 
cord will stretch more or 
less, but if stretched so 
that the ends will come out even each time, which is attended witli 
no difficulty, the rows will be perfeft, as shown in Fig. 70. 




Fig. 70. 
Stakijig oiit orcluxrds. 



Transplanting. 57 

Next, take a strip of board, say about eight feet long and six 
inches wide, as shown in Fig. 71, and cut a notch in one side at the 
middle, just large enough to let in the stem of a tree. Bore a hole 
through each end, exaftly at equal distances from this notch. Then, 
whenever a tree is to be planted, place the middle notch around the 
peg, and thrust two other pegs through the holes at the ends. 
Then take up the board, leaving these two pegs, dig the hole, 
replace the board, and set the tree in the notch. Proceed in this 




Fig. 71. Fig. 72. 

way till the whole orchard is planted. It is obvious that the trees 
will stand precisely where the first pegs were placed, and will range 
in perfe6l rows. A large number or series of the two pins may be 
set successively by the board, so that a number of workmen may be 
digging and planting at the same time. It is of no importance in 
what direftion the board is placed, as the pin and the tree will occupy 
the same spot, as shown in Fig. 72, the row extending from a to b. 

Transplanti7tg. Very few fruit or ornamental trees ever remain 
where they first came up from seed, but nearly all are removed one 
or more times, to the spot where they are finally to remain. For this 
reason, transplanting becomes a most important operation. If a tree 
could be removed with all its roots, including the numerous thread- 
like radicles, and all the spongelets, and placed compaftly in the 
soil, precisely as it stood before, it would suffer no check in growth. 
The nearer we can approach this condition, therefore, the greater 
wiU be our success. 

As a general rule, roots extend as far on each side of the tree as 
the height of the tree itself. If, for instance, a tree be five feet 
high, the roots will be found to extend five feet on each side, or to 
form a circle ten feet in diameter. This rule will not apply to slen- 
der trees, which have become tall by close planting, but to those 
that are strong and well developed. The great length of the roots 
is often shown by trees which send up many suckers, as the silver 
poplar and locust, which may be seen to extend over a circle much 
greater in diameter than the height of the tree. 

Many persons "wonder" why trees are so much checked in 
growth by common transplanting, or why they so often die from the 

3* 



58 



Transplatiting. 



operation. They would not be surprised, if they saw the common 
destru(5lion of the roots in taking them up. Fig. 'j-j^ represents a 
nursery tree with its roots entire ; the dotted lines show where the 
spade is commonly set for the purpose of lifting ; Fig. 74 is the tree 
after taken up, when more than nine-tenths of the roots are cut off— 
sometimes it is as badly mutilated as in Fig. 75. Fig. 76 exhibits 
the same as removed by careful nurserymen. 




Fig- 74- 



Fig. 75. Fig. 73. Fig. 76. 

Modes of digging tiursery trees. 



In taking up the tree, the spade should be set into the earth at a 
distance from the tree, and the whole carefully lifted, not forcibly 
withdrawn, from the soil. Or, so much of the earth should be sepa- 
rated in a circle by the spade, that when the tree is withdrawn, a 
large portion of the soil may be lifted with it with the small fibres. 
In the following figure, a indicates the trunk of the tree ; bb the cir- 
cle of roots cut off with the spade in a hasty removal ; and without 
this circle, the rest of the roots which are left in the earth (Fig. Jj). 
The same is shown by the dotted lines in Fig. 72>- 

In ordinary, or even very careful pra6tice, a part of this wide net- 
work of fibres must necessarily be separated from the tree. It is 
evident then, that the usual supplies of sap to the leaves must be in 



Transplanting. 



59 



part cut off. Now the leaves are constantly (during day) throwing 
off insensible moisture in- 
to the air ; and good-sized i t V !^ 
trees thus give off daily 
many ■ pounds. Reduce 
the supply from below, 
and the leaves cannot 
flourish ; and if the re- 
duction is severe, the tree 
withers and dies. 

The remedy consists in 
lessening the number of 
leaves, so as to corre- 
spond with the diminished 
supply. This may be 
done by shortening back 
every shoot of the pre- 
vious year to one-quarter 
of its length, and in extreme cases, every shoot may be shortened 
back to one strong bud, just above the previous year's wood. Cut- 
ting off large branched at random often quite spoils the shape. 
Fig. 78 represents an unpruned tree, and Fig. 79 the same with 
the shoots shortened back. 

Where peach and other trees have been once a year trimmed up 




Fig. 77. 






N 



f 



9'^ 



Fig. 78. Fig. 79. Fig. 80. Fig. 8i. 

to a single stem, while in the nursery, the mode of shortening 13 
shown by Figs. 80 and 81. 



6o Transplanting. 

A few exiieriments only are needed to convince any one of the 
advantages of thus cutting in the shoots. Some years ago an 
orchardist carefully transplanted one hundred and eighty apple- 
trees into good mellow soil. The roots had been cut rather short in 
digging. One-half had their tops shortened back, so as to leave 
only one bud of the previous season's wood ; the heads of the other 
half were suffered to remain untouched. The season proved favor- 
able. Of the ninety which had their heads pruned, only two died, 
and nearly all made fine shoots, many being eighteen inches long. 
Of the ninety unpruned, eight died ; most of them made but little 
growth, and none more than six inches. Both the first and second 
year, the deep green and luxuriant foliage of the pruned trees afford- 
ed a strong contrast with the paler and more feeble appearance of 
the other. A similar experiment was made with seventy-eight 
peach-trees, of large size, three years' growth from the bud. One- 
half were headed back ; the rest were unpruned. The season was 
rather dry, and twelve of the thirty-nine unpruned trees perished ; 
and only one of those which were headed back. The unpruned 
which survived lost parts or the whole of the upper portions of their 
branches ; the pruned made fine bushy heads of new shoots. In 
another instance, trees only one year's growth from the bud, trans- 
planted in the usual manner unpruned, were placed side by side 
with others of four years' growth, and with trunks an inch and a 
half in diameter, the heads being pruned to one-quarter their size. 
The growth of the former was feeble ; the large trees, with pruned 
heads, grew vigorously. 

The degree to which this shortening should be carried must de- 
pend much on climate. In the cool moist atmosphere of England, 
the leaves perspire less, and a larger number may remain without 
exhausting the supply from the roots. In this country the perspira- 
tion is more rapid, and fewer leaves can be fed, until new roots fur- 
nish increased supplies. 

Cutting back after the buds have swollen, or the leaves expanded, 
seriously checks growth, and should never be performed except 
on very small trees, or on such as the peach, which quickly repro- 
duce new shoots. 

Trees wliich quickly reproduce new shoots, as the peach, may be 
more closely shortened back than others having a less reprodu6tive 
power, as the apple. The cherry throws out a new growth still 
more reluftantly, and hence more care is needed in digging up the 
roots entire. 

Preparing the roots. Before a tree is set in the earth, all the 



Trattsplanting. 6l 

uruised or wounded parts, where cut with the spade, should be 
pared off smoothly, to prevent decay, and to enable them to heal 
over by granulations during the growth of the tree. Then dip 
them in a bed of mud, which will coat every part over evenly, and 
leave no portion in conta6l with air, which accidentally might not 
be reached by the earth in filling the hole. The bed of mud is 
quickly made by pouring into a hole a pail of water, and mixing it 
with the soil. 

Setting the tree. It should not be set deeper than it stood before 
removal. Setting it upon the surface of the ground without any 
hole, and placing a bed of fine earth upon the roots to the usual 
depth, is preferable, and on shallow or unprepared soils, or such as 
are quite clayey and rather wet, has been quite successful. When 
placed in the unfilled hole, if it is found to be too deeply sunk, a 
mound or hillock is to be made under the centre to raise it suffi- 
ciently, and the roots separated and extended to their full length. 
Fine rich mould is then to be sprinkled or sifted over, taking care 
to fill all the interstices, and using the fingers to spread out all the 
fibres during the operation. The mellow earth should rise two or 
three inches above the surrounding surface, to allow for its subse- 
quent settling. 

In nearly all soils, the use of water in settling the earth among the 
roots will be found eminently serviceable. Dashing in a few quarts 
before the hole is quite filled is the more common way ; but an 
admirable mode is to settle the fine earth as it is constantly sifted 
in, by a regular shower from the watering-pot, one man holding the 
tree, a second filling in the earth, and the third applying the water. 
By this process the roots are not disturbed in their position, and 
every cavity about them is filled in the most perfeft manner. The 
trees will be found to maintain their position better than when pul- 
verized earth alone is used ; for although they may at first be easily 
moved while surrounded by the half-Hquid mass, in a few hours 
the earth around them will absorb the superabundant moisture, and 
they will become as firm as when they have stood for weeks in their 
new position. 

Stiffening against the wind. Newly-planted trees, being afled 
on as levers by the wind, often press aside the earth about their 
stems, and make an opening down to the roots, which in conse- 
quence suffer from both drouth and disturbance. There are two 
ways to prevent this disaster. In autumn transplanting, the best 
way is to embank a mound of earth about the stems, from ten to 
eighteen inches high, as the size of the tree may require, Fig. 82. 



62 



Transplanting. 



This mound performs the triple office of stiffening the tree, exclud- 
ing mice, and covering the roots from frost. Only a few seconds 
are required to throw up one of these conical heaps of earth. After 
the tree commences growing, the mounds are removed. Trees 
which have had their heads lightened by the shortening proces? 
already described, will not often need any other proteftion. 

But when the trees are large, or the situation is windy, staking 
becomes necessary. If driven before the roots are covered, the 
stakes may be ere6l, as in Fig. 83 ; if driven afterwards, they may 
he slanting ; and in both cases straw bands should be first wrapped 
once round, to prevent the trees from chafing. 

The accompanying figure (84) shows the mode in which the stake 
is driven into the bottom of the hole before filling in. 






Fig. 82. Fig. 83. 

Transplanting trees on the stirface. On another page the advan- 
tages are pointed out of 
sometimes setting trees on 
the surface of the soil. 
This mode of transplanting 
is undoubtedly the best on 
all heavy soils that cannot 
be thoroughly drained. The 
annexed figure (85) exhibits 
distinflly this mode of plant- 
ing, the dotted line indicat- 
ing the common surface of 
the earth, on which the tree 
is set, and the low mound 
raised upon the roots. This not only gives the roots a deeper 
soil, but prevents the water from settling among them. By throw. 




Fig. 85. 



Tramplanttng, 6% 

ing the furrows occasionally towards the rows, the raised surface 
will be maintained, and a furrow left between for drainage. 

Wateritig. A very common error is the belief that trees need 
frequent watering before they are in leaf. Deluging the roots while 
in a partially dormant state, is as hurtful to trees as to green-house 
plants, and a continued repetition of it is almost certain death. 
When a plant is in a state of rapid vegetation, large quantities of 
moisture are drawn up by the leaves and thrown off; but while the 
buds are unexpanded, the amount consumed is very small. Fruit- 
trees sometimes remain with fresh and green branches, but with 
unswoUen buds, till midsummer. Instead of watering such at the 
roots, let the tops be wet daily at evening, and it will in nearly all 
cases bring them into adtive growth. When the tree is much 
shrivelled, wrapping it loosely in straw, or better, in moss, and 
keeping the whole in a damp state, will in most cases restore it. 

After the leaves are expanded, a more copious application of 
water becomes useful ; but it should never be performed, as so fre- 
quently done, by flooding the tree at one time and allowing it to drj' 
at another ; or by pouring the water on the surface, which it hard- 
ens, and never reaches the roots. Keeping the soil finely pulverized, 
and if necessary, with an additional shading of hay or straw thickly 
spread over the surface, will preserve a sufficient and uniform 
degree of moisture. 

The following sucessful treatment in transplanting, in cases that 
appeared almost hopeless, was praftised by the late S. G. Perkins, 
of Boston : 

" Some ten years ago I imported from Paris two hundred and ten 
pear-trees on quince-stocks, whose roots, on their arrival, I found 
to be entirely black and dead. I shaved off with a drawing-knife all 
the roots down to the stump. These I planted in trenches, tying 
them to crossbars to keep them firm, and then filled up the trench 
with good soil. The heads and bodies of these trees were regularly 
washed in dry weather until they began to sprout, which most of 
them did in abundance during the summer, and I finally saved out 
of the whole number one hundred and seventy-four, which became 
as well rooted and as good trees as any in my garden. 

" This has happened more than once. Three or four years ago I 
imported, among other trees, twenty plum-trees, from six to seven 
feet high, the heads of which had been budded the previous year in 
France. These buds had grown from nine to twelve inches long, 
and were perfe6lly fresh when they arrived ; but the roots, on exa- 
mination, were found entirely dead. Two of these I gave away 



64 ' Transplanting. 

One was good for nothing, and the other seventeen I planted in 
my garden, having cut out all the roots that had fibres, they being 
entirely dead. One of my men said I might as well plant my 
walking-stick. Sixteen of these are now flourishing trees, well 
grown and well rooted, new roots being induced by means of wash- 
ing the upper part of the tree." 

Watering the roots, even of fast-growing trees, will rarely become 
needful if the soil is deep and is kept mellow. But whenever it is 
performed, the surface earth should be thrown off, the water poured 
in, and the earth replaced. This will admit the water at once to the 
roots, and leave the surface mellow ; while by watering the top of 
the ground, the water will perhaps fail to reach the dry soil below, 
but only serve to harden and bake the surface. 

Mulching, or covering the ground about a tree with straw, coarse 
barn-yard litter, or, what is still better, leaves from the woods, will 
in nearly all cases obviate the necessity of watering. It is an excel- 
lent prote6lion against midsummer drouths, which so often prove 
destru6live to newly-transplanted trees after they have appeared in 
leaf, and is a good substitute for mellow culture in places where 
good cultivation cannot be given. It should never be omitted for 
newly set cherry-trees. A correspondent of the Horticulturist 
mulched fifty trees out of one hundred and fifty, all of which had 
commenced growth alike. Those which were mulched all lived. 
Of the hundred not mulched, fifteen perished. The weather was 
hot and dry at midsummer. 

Trees received from a distance, and injured by drying, should 
immediately have their roots coated by immersion in a bed of mud ; 
and then the whole stems and branches buried in moderately moist 
earth for a few days. They will gradually absorb moisture, through 
the pores in the bark, and resume their freshness. Plunging into 
water, as sometimes practised, is more liable to induce decay by 
water-soaking. 

Seasofi for Transplanting. Trees may be removed from the soil 
at any time between the cessation of growth in autumn and the 
swelling of the buds the following spring. The operation may be 
performed first in autumn with those which drop their leaves soon- 
est ; but any tree, when not growing, may, by stripping its leaves, 
be removed safely. If left on, they will invariably cause the shrivel- 
ling of the bark, in consequence of the large amount of moisture 
they are always exhaling, and which cannot be restored through the 
roots while they are out of the ground. 

The rule must vary somewhat with circumstances. Tender trees, 



Transplanting. 



65 



as the peach and apricot, generally succeed best if set in spring, 
unless in a warm, dry soil, in a sheltered place, and in a climate no! 
severe. .It may be added, that soils rather wet, or liable to become 
soaked with water before freezing, should never receive trees in 
autumn. The rule should be carried one step farther ; such soils 
should never be set with trees at all. They are unfit until well 
drained. Much of the " bad luck " that occurs, is from wet sub- 
soils. 

As a general rule, all hardy trees are best set in autumn, if soil, 
aspedl, and climate are favorable. They get an earlier start in 
spring. 

It is commonly best to dig up trees in the autumn from nurseries 
in any case, whether for fall or spring setting. If sent long dis- 
tances, they will be on hand and may be set out early. They may 
be heeled in, and be more effe6lually secured from freezing, than if 
standing in the nursery rows. In heeling in, sele(5l a dry, clean, 
mellow piece of ground, with no grass near to invite mice ; dig a 
wide trench, lay in the roots sloping (Fig. 86), and cover them and 
half the stems with fine mellow earth ; fill in carefzdly and solid all 
the iftterstices among the roots ; doing this work imperfe6lly often 
results in loss ; if well performed, it never can. If much danger is 
feared from mice, it is better to place the trees ereft in the 
trench (Fig. 87), and round up the whole surface about them ; but, 
being more exposed in this position, they should be placed in a 
sheltered situation from the winds. 




Fig. 86. 
Heeling-in sloping. 



Fig. 87. 
Heelins-in ereSl. 



With the precautions above mentioned, it is, however, a matter 
of small consequence at which season trees are put out, provided 
the work is well done. It is at least a hundred titnes more impor- 
tant to give them good mellow cultivation afterwards. Here is 



06 Transplanting. 

where so many fail. Some dig little circles about their trees, which 
is scarcely better. The whole surface must be cultivated. It is for 
this reason that trees often do best set in spring — because in one 
case the soil settles, hardens, and crusts through winter, but is left 
mellow after spring setting. This difference could not exist if the 
mellowing of the soil were properly attended to. 

When the soil is a heavy clay, and holds water like a tub, tender 
trees are in great danger from autumn transplanting, unless provi- 
sion is made for draining the holes, which may be effected by run- 
ning a deep furrow from one hole to the other, along the line of 
trees, and using brush, corn-stalks, or straw, as a temporary under- 
drain for the water to soak away. 

Transplanting may be performed in winter, whenever the ground 
is open and the air above freezing ; but roots which are frozen while 
out of the ground, will perish unless they are buried before thaw- 
ing. 

The size for transplanting must vary with circumstances. Five 
to six feet high is commonly large enough, but those much larger 
may be successfully removed if they have been previously prepared 
by shortening the long roots to induce the emission of a mass of 
smaller fibres near the centre or stem. This is done one year pre- 
viously, by running a spade into the earth in a circle about the foot 
of the stem, if the tree yet stands in the nursery, or by cutting a cir- 
cular trench around the tree if it is a large standard in open ground. 

On a review of the essential requisites for successful transplant- 
ing, they may be summed up briefly as follows : 

1. A previous preparation of a rich deep bed of mellow earth to 
receive the roots, and land which cannot be water-soaked. . 

2. Removing the tree with as little mutilation of the roots as 
pra6licable. 

3. Paring off the bruised parts. 

4. Shortening-in the head, in a greater or less degree (before the 
buds swell), to correspond with the necessary loss of roots. 

5. Immersing the roots in mud. 

6. Filling the fine earth carefully among the roots, spreading 
them all out with the fingers. 

7. Planting no deeper than before. . 

8. Staking or embanking, when necessary, to prevent injury by 
the wind. 

9. Watering the stems and branches only, before the appearance 
of the leaf 

ID. Mulching, where danger of midsummer drouth is feared. 



Transplanting. 67 

The following additional rules, self-evident to men of experience, 
are continually disregarded by novices in setting out orchards and 
fruit gardens : 

1. If the roots of a tree are frozen out of the ground, and thawed 
again in contadt with air, the tree is killed. 

2. If the frozen roots are well buried, filling all cavities before 
thawing any at all, the tree is uninjured. 

3. Manure should never be placed in contafl with the roots of a 
tree, in setting it out, but old finely pulverized earthy compost an- 
swers well. 

4. A small or moderate sized tree at the time of transplanting 
. will usually become large and bearing sooner than a larger tree 

set out at the same time, and which is checked in growth by 
removal. 

5. To guard against mice in winter with perfe6l success, make a 
small, compa6l, smooth earth mound nearly a foot high, around the 
stem of each young orchard tree. 

6. The roots of a tree extend nearly as far on each side as the 
height of the tree ; and hence to dig it up by cutting a circle with a 
spade half a foot in diameter, cuts off more than nine-tenths of the 
roots. 

7. Watering a tree in dry weather affords but temporary relief, 
and often does more harm than good, by crusting the surface. 
Keeping the surface constantly mellow is much more valuable and 
important — or if this cannot be done, mulch well. If watering is 
ever done from necessity, remove the top earth, pour in the water, 
and then replace the earth — then mulch, or keep the surface very 
mellow. 

8. Shrivelled trees may be made plump before planting, by cover- 
ing tops and all with earth for several days. 

9. Young trees may be manured to great advantage by spreading 
manure over the roots as far as they extend, or over a circle whose 
radius is equal to the height of the tree, in autumn or early winter, 
and spading this manure in in spring. 

10. Never set young trees in a grass field, or among wheat, or 
other sowed grain. Clover is still worse, as the roots grow deep, 
and rob the tree-roots. The whole surface should be clean and 
mellow ; or if any crops are suffered, they should be potatoes, car- 
rots, turnips, or other low-hoed crops. 

11. Constant, clean, and mellow cultivation is absolutely neces- 
sary at all times for the successful growth of the peach-tree, at any 
age ; it is as necessary for a young plum-tree, but not quite so much 



68 Transplanting. 

so for an old one ; it is nearly as essential for a young apple-tree, 
but much less so for an old orchard ; and still less necessary for a 
middle-aged cherry-tree. 

Registerhig Orchards. Much inconvenience and often many mis- 
takes arise from not preserving the names of varieties in young 
orchards. The trees are received, corredtly labelled, from the nur- 
sery ; the labels are left on till the wires cut the limbs, or until effaced 
by time, and the sorts are. forgotten. In a few years the trees begin 
to bear, but the names being gone, the owner consults his neigh- 
bors, and probably receives very erroneous names, and thus mis- 
nomers are multiplied for want of a timely record. 

DISTANCES FOR PLANTING TREES. 

Persons about to plant orchards and fruit-gardens, are often at a 
loss to know the most suitable distances to place the trees. The 
guiding rule should be to allow space enough that when the trees 
attain full size, the sun's rays may freely enter on each side. The 
roots as well as the tops should have free space. As a general rule, 
the tops should never approach nearer than one-half their diame- 
ter. 

Some varieties of the same kind of fruit grow to a much greater 
size than others, but as an average, the following distances may be 
adopted, varying with the amount of land and with the wishes of the 
owner, whether to obtain immediately a large amount from a small 
space, or to make .a permanent orchard that shall long continue 
without becoming crowded. 

Apples. In fertile districts of the country, where the trees may 
attain great size, and where there is plenty of land, forty feet is the 
greatest distance required. The usual distance is two rods or 
thirty- three feet. Where the most is to be made of the land, and 
where thinning-in the limbs is pra6tised when the trees become too 
large, twenty-five feet distance may be adopted. For pyramids on 
apple-stocks, fifteen feet ; for pyramids or dwarf standards on Dou- 
cain stocks, ten feet ; for dwarf round-headed trees on paradise 
stocks, eight feet. 

Pears. Large growing standard varieties, on pear-stocks, twenty 
to twenty-five feet ; dwarf standards on quince (with stems pruned 
up, two or three feet, the heads with natural growth, or slightly 
thinned by pruning but once a year, for orchard culture), twelve 
feet ; pyramids on pear-stocks, twelve to fifteen feet ; on quince, 
ten or twelve feet. It should never be forgotten that pears on 



Transplanting. 69 

quince should be so placed as to admit of high or enriching cultiva- 
tion. 

Peaches. It is usual to allow about twenty feet for peach-trees 
that are never shortened-in, but permitted to spread out and take 
their natural course. But if shortened-in annually as they should 
be, or even triennially, by cutting back three-year branches, they 
may occupy only twelve or fifteen feet. Peach-trees budded on the 
plum, which reduces their growth a little, may be kept cut back so 
as to require a space of only eight or nine feet. 

Cherries. Common standards, twenty feet apart ; pyramids on 
common stocks, fifteen feet ; on Mahaleb stocks, ten feet. Dukes 
and Morellos require only three-fourths of this'space. 

Plujns. Standards, fifteen feet ; pyramids, eight to ten feet 

Apricots. One-fourth more space than for plums. 

Quinces. Six to eight feet. 

Grapes. Most vigorously growing native sorts, on enriched soils, 
may be ten to fifteen feet apart ; on a poorer soil, moderate growers 
may be six to eight feet apart. 

Gooseberries atid Currants. Four to five feet. 

Raspberries. Three or four feet, in rows five feet apart. 

Blackberries. In rows eight feet apart. 

For the above distances, the following is the number of trees 
required for an acre : 

40 feet apart 27 trees. 

2,1 '"'' 40 " 

25 " 69 " 

20 ' « . . . . . . 108 " 

IS " . ... . . • 193 " 

12 " 302 " 

10 « ...... 435 " 

8 « 680 « 

6 « 1,208 " 

4 " 2,720 " 



CHAPTER VII. 

CULTIVATION OF THE SOIL. 

In passing through the country, and visiting the grounds of fiuit- 
growers, and examining the exhibitions of pomological societies, a 
marked difference is observed in the same variety as grown on 
different grounds. In one case it is small and poor flavored ; in 
another it is large, beautiful, rich, and excellent. The owner of the 
poor fruit is much disappointed in what he expefted to see, and consi- 
ders himself as "badly humbugged" by the nurseryman Avho sold him 
the trees. The successful cultivator takes his specimens to a fair, 
and sweeps off the premiums by their dehcious quality and excellent 
appearance. Now, this question at once arises : What is the cause 
of this difference ? And it is just such questions as we like to hear 
asked. 

The first, and perhaps the most prominent cause, is cultivation. 
Place a tree in grass-land, or give it no cultivation — let the surface 
become baked hard, like flagging, or allow weeds to cover the sur- 
face — and the tree will have a feeble growth, and the fruit, as a 
necessary consequence, will partake of the condition of the tree. 
A feeble tree will, of course, bear small fruit. Hence, one reason 
why young trees often produce larger and finer specimens than old 
and stunted trees. Cultivation alone has often changed both size 
and quahty in a surprising degree. Some years ago a few trees of 
the Seckel pear were observed to bear very small fruit — they were 
then standing in grass. Subsequently the whole surface was sub- 
jefted to good cultivation. The next crop had pears at least triple 
the size of the former. A St. Ghislain tree, on another place, bore 
at first when standing in grass-land, and disappointment was felt by 
the owner at the small size and poor quality of the fruit. A herd 
of swine accidentally rooted up the grass and reduced the ground to 
a mellow surface. The pears that year were greatly increased in 
size, and so much improved in flavor that they would not have been 
recognised as the same sort. The Duchess Angouleme, when 



Cultivation of tite Soil. 71 

large and well grown, is an excellent fruit. When small, it is per- 
fedlly worthless. T. G. Yeomans, of Walworth, N. Y., who has 
been eminently successful in its cultivation, and obtained thirty-five 
dollars per barrel for it, has found high culture of vital importance, 
and has remarked that when the specimen does not weigh over 
four ounces, it is no better than a raw potato ; and this, we think, 
has generally been found true. There is no question whatever that 
this fine pear, as well as many other fruits, has been placed on the 
rejefled list by some planters for want of good management and 
proper cultivation. 

Good adtivation and tJiiiuiing the crop cause all the difference 
between those superb specimens of the pear which often grace the 
extended tables, and fill the vast halls of our finest fruit exhibitions, 
and such miserable fruit as we sometimes see borne on the grass- 
grown, weed-choked, mice-gnawed trees of the slipshod farmer's 
grounds — planted out with hardly the expeflation, but rather with a 
sort of dim hope that they would grow and take care wholly of 
themselves. 

One of the best things that a horticultural or pomological society 
could do, would be to place conspicuously on exhibition a colledlion 
of such fruit as might be raised with every advantage resulting from 
good culture and judicious thinning ; and another coUedlion beside 
it with all the marks of small size and scabbiness which might be 
expefted from utter neglefl. One colleflion should be marked, 
" Fruit raised under the eye of Vigilance and Industry :" 
the other labelled, " Fruit grown under neglect." 

Cultivation is the more important, because it is not commenced 
and finished in a day, but needs constant attention for years ; and 
in ordinary praftice it receives greater negleft. For, of the thou- 
sands of trees which are every year transplanted in all parts of the 
country, the assertion may be made with safety, that more are lost 
from negleiled after-culture, than fro7n all other causes put toge- 
ther. 

To purchase and set out fine fruit-trees of rare sorts, in a baked 
and hardened soil, whose entire moisture and fertili-ty are consumed 
by a crop of weeds and grass, might very aptly and without exag- 
geration be compared to the purchase of a fine horse, and then per- 
petually to exclude him from food and drink. 

Here is the great and fatal error with a large portion who attempt 
the cultivation of fruit. We may not incorreflly divide these into 
three classes : 

I. Those who, having procured their trees, destroy them at once 



72 



Cultivation of the Soil. 



by drying them in the sun or wind, or freezing them in the cold, 
before setting out. 

2. Those who destroy them by crowding the roots into small 
holes cut out of a sod, where, if they live, they maintain a stunted 
and feeble existence, like the half-starved cattle of a negledlful far- 
mer. 

3. Others set them out well, and then consider their labors as 
having closed. They are subsequently suffered to become choked 
with grass, weeds, or crops of grain — some live and linger, others 
die under the hardship ; or else are demolished by cattle, or broken 
down by the team which cultivates the ground. 

The annexed cut is a fair exhibition of the difference in results 
between neglefted management, as seen on the left, and good culti- 
vation, on the right, as seen in trees five to ten years after trans- 
planting. 












NegleEled trees. 



Well cultivated orcliard. 



A neighbor purchased fifty fine peach-trees, handsomely rooted, 
and of vigorous growth ; they were well set out in a field containing 
a fine crop of heavy clover and timothy. The following summer 
was dry ; and a luxuriant growth of meadow-grass nearly hid them 
from sight. What was the consequence ? Their fate was precisely 
what every farmer would have predicted of as many hills of corn, 
planted and overgrown in a thick meadow — very few survived the 
first year. 

Another person bought sixty, of worse quality in growth ; he set 
them out well, and kept them well hoed with potatoes. He lost but 
one tree ; and continuing to cultivate them with low-hoed crops, 
they now afford yearly loads of rich peaches. 

Another neighbor procured fifty good trees. Passing his house 
the same year late in summer, he remarked : " I thought a crop of 
wheat one of the best for young peach-trees ! " "Just the reverse ; 
it is one of the worst — all sown crops are injurious ; all low-hoed 



Cultivation of the Soil. 73 

jnes beneficial." " Well," answered he, " I have found it so — my 
fifty trees all lived, it is true, but I have lost one year of their growth 
by my want of knowledge." On examination, they were found in 
excellent soil, and had been well set out. All the rows were in a 
field of wheat, except one, which was hoed with a crop of potatoes 
The result was striking. Of the trees that stood among the wheat, 
some had made shoots the same year an inch long, some two inches, 
and a very few, five or six inches. While on nearly every one that 
gre w with the potatoes, new shoots a foot and a half long could be 
found, and on some the growth had been two feet, two and a half, 
and even three feet. Other cases have furnished nearly as deci- 
sive contrasts. An eminent cultivator of fine fruit, whose trees 
have borne for many years, remarks : " My garden would be worth 
twice as much as it is, if the trees had been planted in thick rows 
two rods apart, so that I could have cultivated them with the plough. 
Unless fruit grows on thrifty trees, we can form no proper judgment 
of it. Some that we have cultivated this season, after a long neglect, 
seem like new kinds, and the flavor is in proportion to the size." 

The thick rows here alluded to, may be composed of trees from 
six to twelve feet apart in the rows. This mode admits of deep and 
thorough cultivation, and the team can pass freely in one direftion, 
until close to the row, where the soil need not be turned up so 
deeply, or so as to injure the roots. Fig. 89 exhibits this mode of 
planting, and Fig. 90 another mode, where the trees are in hexa- 



^^^^^^^^^ 



1lt1l!*^^*%*% 



« « « * 



« j^ « « « 

^ * % li ^ % 

***** 
****** 



Fig. 8g. Fig. 90. 

gons, or in the corners of equilateral triangles, and are thus more 
equally distributed over the ground than by any other arrangement. 
They may thus be cultivated in three direftions. For landscape 
effeil:, this is undoubtedly better than any other regular order. 

Trees are frequently mutilated in cultivating the ground with a 
team ; to obviate this difficulty, arrange the horses when they work 
near the line of trees, one before the other, or tandem. Let a boy 
ride the forward one, use long traces and a short whipple-tree, and 
place the whole in the charge of a careful man who knows that one 

4 



74 



Cultivation of the Soil. 



tree is worth more than fifty hills of corn or potatoes, and no danger 
need be feared. In the absence of this arrangement, oxen will be 
safer than horses. A strong single horse will be sufficient for work- 
ing near the rows, where the plough should run shallow, provided 
the soil is not hard. 

The annexed cut (Fig. 91) shows a 
mode of construfling whipple-trees for 
this purpose, so as to pass the trees free- 
ly. It is made as short as the free aflion 
of the animals' legs will allow (about six- 
teen inches for a single whipple-tree). 
An iron strap is riveted so as to bend 
round the end of the wood, turning in and 
forming a hook inside. 
In very small trees, most of the roots are within a few feet 
of the stem, but their circumference forms an annually increasing 
circle. Hence the frequent pradlice of applying manure, or digging 
the ground closely about the base, as exhibited in the annexed 
figure (92), is comparatively useless. Hence, too, the practice of 



Fig. 91. 




Fig. 92. 



ploughing a few furrows only on each side of a row of large trees in 
an orchard, is greatly inferior to the cultivation of the whole sur- 
face. 

Among the crops which are best suited to young trees, are pota- 



Qdtivation of the Soil. 



7S 



toes, ruta-bagas, beets, carrots, beans, and all low-hoed crops. In- 
dian corn, though a hoed crop, is of too tall a growth, shading young 
trees too much by its formidable stalks. All sown crops are to be 
avoided, and grass is still worse. Meadows are ruinous. 

A chief reason of the fatal effefls of sown crops, is the impossi- 
bility of mellowing the ground by repeated cultivation. For this 
reason, a low crop of peas has been found much worse than a heavy 
growth of Indian corn. 

Renovating Old Trees. When old trees become feeble, there is no 
better way of imparting to them vigor \h2Sihy manuring. Instead 
of adopting the more common practice of digging a circular trench 
around them and filling this with manure, the operation may be per- 
formed in a more perfed and efficient manner by digging narrow 
radiating trenches from within a few feet of the trunk, diredlly from 
it — this wiU prevent cutting many of the roots. The annexed dia- 
gram (Fig. 93) will show the position of these trenches. These may 
then be filled with a compost, made of 
turf, stable manure, ashes, and per- 
haps a little bone manure — the turf 
to be the chief constituent, say one- 
half or two-thirds — and the ashes 
say one-thirtieth. The bone ma- 
nure is not essential, as its constitu- 
ent parts are in common manure in 
small quantities. If this is done 
in autumn, the roots will be "pre- 
pared to penetrate it early in spring, 
and if the tree is not past reco- 
very, it may make a new growth. 
The roots probably reach as far 
each way as the height of the tree, and the trenches should extend 
about the same distance. They need not be cut very near the tree, 
as the roots are all large there, and would be more likely to be 
injured and would be little benefited. The trenches should be only 
the width of a spade, and be from two to four feet apart. 

Old apple orchards always grow and bear best when kept under 
cultivation. If the soil is, however, naturally or artificially fertile, 
they succeed weU in grass continually grazed short by sheep and 
swine. These animals are useful in devouring the inse6ts of the 
fallen fruit, and assist in manuring the surface. An annual autumn 
application of yard or stable manure, with a small portion of ashes — 
or, in the absence of ashes, of lime — will commonly be useful. If 




Fig- 93- 



"jS Cultivation of the Soil. 

the orchard is only top-dressed, the application in autumn is of 
great importance, that the soil may be soaked in winter or spring. 
If ploughed in it should be done in spring, after the manure has 
remained all winter on the surface. 

When to Manure Orchards. Inquiry is often made as to the fre- 
quency and amount of manuring or cultivation for trees. The 
answer must be : a£l accordmg to circumstatices. The question 
again recurs : how shall we know what our soils need ? The answer 
is: observe the results of growth. An examination or analysis of 
the soil will be of little use. But the trees will tell their own story. 
If the soil is so rich that they make annual shoots of two or three 
feet or more in length, without any cultivation or manuring at all 
(which, however, is rarely the case), then it will be needless to give 
additional care. The annual growth is the best guide to treatment. 
There are very few apple or other orchards which, after reaching a 
good bearing state, throw out annual shoots more than a foot or a 
foot and a half long, and many not half this length. The owner 
may lay it down as an unalterable rule, that when his trees do not 
grow one foot annually, they need more manuring or cultivation, or 
both. By observing the growth he can answer all questions of the 
kind referred to, without difficulty. 

Matiagement of Western Orchards. Lewis Ellsworth, one of the 
most successful and intelligent fruit-growers in Illinois, says that 
the loss in fruit-trees in that State within the last three years, is 
millions of dollars — that it is attributed to the cold winters and dry 
summers. But he asserts that to a great extent, this result has 
arisen from their standing iinprote£led in a soil underlaid with a 
retentive clayey-loam subsoil, which characterizes most of the prai- 
rie land. He has adopted the practice of ridging his land, by 
repeated ploughings, commencing at the same ridges and ending at 
the same dead furrows ; and where nursery-trees were formerly 
thrown out by freezing, after ridging they stand throughout the 
winter without injury, and make a better growth in summer. He 
recommends the ridging system for aU orchards, each row of trees 
being placed on the centre of the ridge. 

We have no doubt that draining would lessen the effedls of severe 
winters on fruit-trees in other regions than the West. 

Arraftgetnent to facilitate Cultivation. The following is an 
arrangement of kinds of different sizes, into rows for cultivation 
both ways with horse-labor. The larger sorts are in wide rows, as 
explained on page 72. Fruits which are stung by the curculio 
are planted at one end, and when the fruit is forming, pigs and 



Cultivation of the Soil, 



77 



geese are confined to that part by the hurdle-fence a a, run aero? 
for the occasion. 



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Fig. 94. — Fruit garden. 

A plan of a fruit-garden, arranged in a similar manner, with full 
details, is given in Chapter XL 

hnplcmcnts for tilling Orchards. — It is important, after trees 
have begun growth in spring, to injure the roots as little as possible 
in cultivating. On this account Shares' harrow is an admirable 
implement, as it rides over the roots without tearing them up. 
The smoothing harrow operates in a similar way, forming a very 
smooth surface, and is therefore successfully employed toward the 
latter part of the season for giving the ground a finish, to fit it for 
receiving the falling fruit, or for driving a wagon easily among the 
trees for gathering the crop. 



CHAPTER VIII. 

. PRINCIPLES AND PRACTICE OF PRUNING. 

A GREAT deal has been said and written on this subjefl, and much 
bad pra6lice still prevails. Orchards are seen all through the coun- 
try which have either been never pruned, or, if the work has been 
performed, it has done more harm than good. Trees with ti unks 
trimmed up to three times the proper height, mutilated by the need- 
less lopping of large branches, one-sided and totally destitute of sym- 
metry, or filled with a mass of brush, may be seen through the 
country. A perfe6l orchard is a rarity. The same remark will 
apply to nurseries. The trees have been grown and trained with 
very little attention to a perfeft shape, the chief objeft of the owner 
being to raise large trees in as little time as possible. The pur- 
chasers of such trees, after setting them out, either give little atten- 
tion, or, if they cultivate them well, allow them to form their own 
heads. They may be too tall or one-sided, or distorted and irregu- 
lar, no attention being given to shaping the heads when they are 
young. 

Pruning Young Trees at Transpla7iting. When young trees are 
dug from the ground, the roots from necessity are more or less 
bruised or mutilated. All these bruised or torn surfaces should be 
pared off smoothly with a sharp knife. If left untouched they 
induce decay, and are unfavorable to the best healthy growth of the 
tree — in the same way that a broken or bruised limb above ground 
would furnish a dead stub or make a bad scar, while pruning it 
smooth will cause it to heal over readily. 

Pruning the Tops. Thrifty young trees usually have roots 
extending as far each way from the foot of the stem as the height of 
the tree. A careful examination will discover the whole surface of 
the subsoil occupied with the small fibres of full-grown nursery- 
trees (Fig. 95). It is obviously impossible, therefore, in digging up 
to avoid cutting and leaving most of the roots behind ; and the tree 
when reset is unable to sustain or feed for a time its leaves and 



Principles and Pi'aHice of Pruning: 



79 



branches. A part must therefore be cut oflf to restore the balance, 
corresponding in some degree with the loss of the roots. This may 





F'g- 95- — Nursery rows — roots extetiding under the whole surface, 

be done by thinning out all the feeble shoots, so as to leave an even 
well shaped head, and then cutting back a part of each remaining 
one-year shoot (Fig. 96). Judgment must be exercised as to the 
amount to be cut away from the tops. The growth of new roots 
depends on the assistance afforded by the leaves at the 
top ; if the leaves are too few, the roots will not ex- 
tend freely; if they are too many, the roots cannot 
furnish proper supply for them, and they will be feeble 
and sickly. Planters will learn a great deal on this 
point by cutting away more or less on different trees, 
and observing the result. Different kinds of trees re- 
quire varying management in this respeft. The peach, 
for example, readily reproduces new shoots, and it may, 
consequently, be cut back very freely ; two-thirds to 
nine-tenths of each previous season's shoot may be 
removed without detriment. The grape, also, may be 
very heavily pruned, as it throws out new vines with 
great vigor. The cherry, on the contrary, is very sen- 
sitive, and young trees have been nearly killed by a 
severe summer pruning. The young cherry shoots 
should never be cut back in spring more than half 
their length. The pear and apple are intermediate, 
and the heads should be moderately and not severely pruned. 

The mutual relation between the roots and leaves has been already 
alluded to. The leaves cannot exist without the moisture received 
through the roots ; and the roots cannot grow without the nourish- 



Fig. t^h.—Fig- 

nre of thinned, 
and shorten- 
ed-backyottng 
tree. 



8o Principles and Practice of Prunittg. 

ment afforded by the leaves. The only exception is the temporary 
supply furnished by the cells in the body of the tree. New roots 
are commenced before the leaves expand, as may be seen on young 
seedlings, the roots of which have been trimmed, and where the 
new white fibres protrude just as the buds are swelling. The same 
occurs on the roots of trees transplanted in autumn, after the leaves 
have fallen ; but this effeft is only temporary, continued growth 
requiring that both leaves and roots should work together. On the 
other hand, the nutriment laid up in the cells will sometimes supply 
the leaves for a short period, provided care is taken to furnish the 
requisite moisture at their surfaces by means of a bell-glass to retain 
a damp atmosphere. Cuttings are often thus started, a small por- 
tion of leaves being allowed to remain iapon them to assist in the 
emission of new roots. But, if the leaves are placed in a dry air, 
they soon pump out and carry off the moisture, and the shoot, leaves 
and all, withers in a short time. If all the leaves had been cut off, the 
shoot would remain plump much longer — a fa6l well known to nur- 
serymen and others who preserve scions for budding. 

Proper Time for Prtuiing. Many cultivators have been misled 
into the opinion that early summer is the best time to prune, from 
the fa6l that the wounds heal more readily. Pruning after the tree 
has commenced growth has a tendency in nearly every instance to 
check its vigor. For this reason, where the rapid formation of 
young wood is desired, the work must be performed before the buds 
begin to swell. Some planters have objefted to shortening-in the 
shoots of newly-set trees, because by doing the work too late, or 
after the leaves were partially or wholly expanded, they have injured 
and not benefited them. Any one may easily satisfy himself on 
this point by pruning-back the heads of a dozen trees early in the 
season, and leaving those of another dozen until the leaves have 
opened. They will present the appearance represented in the fol- 
lowing figures, before the close of summer— the first (Fig. 97), with 
strong, thrifty shoots ; the latter (Fig. 98), with short, stunted growth. 

There may be an exception to this general rule, where a slight 
amount of pruning in summer, not sufficient to produce any mate- 
rial check in growth, may be useful in improving the shape of the 
tree ; such, for example, as the removal of an occasional unneces- 
sary shoot or one-sided branch. 

As fresh wounds always render trees more liable to be affefled by 
intense cold, quite hardy trees only may be pruned any time during 
winter. On those inclining to be tender the operation should be 
deferred till towards spring. 



Principles and Pra6lice of Pruning. 



8i 



Pruning, as affeHing Fruitfubiess. As a general rule, the rapid 
formation of leaves and wood is adverse to the produ6lion of fruit. 
On the other hand, the slow growth of the wood favors the forma- 





Fig. 97. — Head of young tree fmined before 
the leaves had expanded. 



Fig. 98. — Head of young tree pruned 
after the leaves Jiad expanded. 



tion of fruit-buds and the produ6lion of heavy crops. These two 
adverse tendencies may be more or less controlled by pruning. 

When the too numerous branches of a tree produce more leaves 
than can be properly supplied with nourishment, resulting in a feeble 
or diminished growth, new vigor may be often imparted by judicious 
pruning, direfling the sap into a smaller number of channels, and 
thus increasing its force ; for example — peach trees, after bearing 
some years and yielding smaller fruit than on fresh young trees, will 
assume all their former thriftiness by partly cutting-back the heads. 
Dwarf pear-trees, which have not been sufficiently manured and 
cultivated, whose pruning has been neglefted, and heavy bearing 
allowed for a number of years, have been restored by severely prun- 
ing-back the branches and thinning out the fruit-spurs. In all such 
operations as these, it is indispensable to observe the rule already 
given to do the cutting-back in winter or early in spring, before 
the buds have swollen. If trees are too thrifty and do not bear, a 
check may be given, and many of the leaf-buds thus changed to 
fruit-buds by a continued pinching-back during summer. 

The production of fruit-buds may be accomplished artificially by 
checking the growth of vigorous trees ; but such treatment, out of 

4* 



82 Principles and Pra6lice of Pruning. 

the ordinary course of nature, though sometimes useful, should be 
cautiously applied, as the first crop gives stiU another check, and 
often materially injures the tree and the quahty of its subsequent 
crops. 

Summer Pruning. Another and an unobje6lionable mode of 
attaining the same end, is summer p?'-uning, which is effected by pinch- 
. ing off the soft ends of the side-shoots after they have made a few 
inches growth. In these the sap immediately accumulates, and the 
young buds upon the remainder of these shoots, which otherwise 
would produce leaves, are gradually changed into fruit-buds. To 
prevent the breaking of these buds into new shoots by too great an 
accumulation of the sap, a partial outlet is left for its 
escape through the leading shoot of the branch, 
which at the same time is effedling the desired en- 
largement of the tree. In the annexed figure (Fig. 
99), a branch is represented with its side-shoots thus 
undergoing conversion into fruit-spurs, the dotted 
lines showing the position which these shoots would 
have taken if left unpinched. 

It will be seen that two great objefls are here at- 
tained — the fruitfulness of the tree, and the increased 
vigor of the leading-shoot, by diredling the surplus 
sap to its growth. 

This constitutes essentially the art of summer 
pruning dwarf and pyramidal trees, more especially 
the pear and apple. It may be applied with advantage to young 
standards, to produce early fruitfulness. 

It often happens, and especially when the pinching is done too 
early, that the new buds send out shoots a second time the same 
season. When this occurs, these second shoots are to be pinched 
in the same manner as the first, but shorter ; and third ones, 
should they start, are to be similarly treated. The bruising given 
by pinching off with the thumb and finger, is more apt to prevent 
this result than clipping with a sharp knife. 

Giving Desired Form to Trees by Pruning. A tree may be 
moulded into almost any desired shape by a proper use of the knife, 
or even by the rubbing and pinching process.* If a young tree 
from the nursery is too tall and slender, or has too high a top, it 

* A late writer says : " The finest standard pear-trees we ever saw, had never had a 
knife or saw about them. The thumb and forefinger had only been used. Rub oflF all 
unnecessary buds that grow in a tree— and remove as they appear. This keeps the tree 
clean, and the growth in the proper channels. It is easily done." 




Principles and Practice of Pruning. 



83 




should not be altered much the first year after removal, but allowed 
to become tolerably established with its new set of roots. The 
second year it may be cut back freely (Figs. 100 and 
10 1), taking care to leave buds for the formation of 
an evenly distributed head. Some kinds of trees 
will bear cutting-back freely the same year they are 
removed, as, for example, the peach, which, as 
already observed, readily produces new shoots. 
The same charafteristic is possessed by the sugar- 
maple and some other trees, which as 
many have observed, when planted 
along the borders of streets, and cut 
back to single poles, form heads at 
once of new branches. 

When the tops are too low (which 
is rarely the case), the lower branches 
may be pruned off and the top carried 
up to any desired height. This should 
not be done until the stem has thick- 
ened sufficiently to sustain the top — 
the side-shoots always tending to in- 
crease the diameter of the stem which 
bears them. If the young tree pos- 
sesses great luxuriance it may be de- 
sirable to throw more of the growth 
upward than these side shoots would allow, if remaining till the fol- 
lowing spring, the usual time for pruning. In such a case the ends 
of the side hmbs may be clipped or pinched off, and a portion of the 
lower ones removed with the knife. 

Prtming Ntirsery and Young Trees. Brief suggestions have 
been already furnished on this subje6t in connexion with the expla- 
nation of general principles. Direftions of a more minute and 
praftical chara6ter, and applicable to the different kinds of trees, 
will doubtless be useful and acceptable. It is of great importance 
that a tree be pruned right, on the start ; for the misplaced shoot, 
which might be easily rubbed off with the finger, when just begin- 
ning to grow, may ultimately become the heavy limb and the mis- 
shapen top. 

Pruning Single Shoots, Young shoots are cut back for various 
purposes, such as heading down to an inserted bud, shortening-in 
those that are too long, or cutting out supernumeraries. It is 
important tliat even these simple operations be rightly performed 



Fig. 100. — Mode 
of reducing the 
height 0/ a tall 
yojing tree by 
cutting at tlie 
dotted line. 




Fig. lox.—The 
same, aftef 
the operation 
is cojnfileted. 



84 



Principles and Practice of Pruning. 



I. The cut should always be made with a sharp knife, which does 
the work smoother, better, and more completely at the control cf the 
operator. 2. The cut surface should be as small as practicable, in 
order that it may heal over readily. The two annexed figures show 
the right and the wrong way of doing this work, Fig. 102 being a 
well made cut, and Fig. 103 being one performed by a careless work- 
man, exposing a large cut surface and leaving an inconvenient and 
sharp stub above the bud intended to grow. 3. The cut should not 
be made too high above the bud, nor too near it. If too high above 
(Fig. 104), in the space between the buds or joints, this portion, not 
being fed by leaves, dies, and the wood must be afterwards pruned 
again in order to make a smooth stem. If the cut is made too near 
the bud, as in Fig. 105, the drying surface abstracts moisture and 
enfeebles the bud, which either fails to grow, or grows feebly. 




Fig. 102. Fig. 103. 



Fig. 106. — Pmning down to in- 
seried hid — the dotted lirte, a, shows 
the proper place to make the cut — b, 
is too near the bud. Fig. 107. — The 
hud after starting and tying up. 



Trees that are soft and porous, as the 

peach and grape, should have more 

wood left above the bud, to prevent 

drying ; and in pruning down to all 

inserted buds, it is generally safest to leave an inch or two until 

the young shoot has fairly commenced growing, when the stump 

may be pared down close to it by a single draw-cut of a sharp knife, 

made sideways, so that the point of the knife may not strike the 

shoot (Figs. 106 and 107). 4. In shaping the heads of young trees, 

prune down to an iftside bud, where an upright shoot is required ; 



Principles and Pra6lice of Pruning. 85 

but prune down to an outside bud where a more horizontal or spread- 
ing growth is sought, as, for instance, in such vertical growers as 
the Northern Spy and Early Strawberry apple trees. 

Priming Young Apple-Trees. Dire6lions have been already 
given in relation to forming a high or low top. In consequence of 
the crowded growth of nursery-trees, they are apt to push upward to 
reach the light, at the expense of the side-branches. In addition to 
this influence, being closely trimmed on the sides to make them tall, 
such mismanaged trees assume the appearance of the annexed cut 
(Fig. 108), and have been compared to a low-bowing dancing-master. 
A better-shaped tree is shown in Fig. 109. As all nursery-trees 





Fig. 108. — Nursery-tree pruned too high. Fig. 109. — Well formed young tree. 



succeed better, are more sure to live, and are more vigorous and 
make handsomer trees when set out quite young, or at not more 
than two years from the bud or graft, the following direftions apply 
to such trees at the time of planting and immediately afterwards. 
Three or four side shoots on the unformed tree (Figs, no and in) 
should be at first sele6led, to form the main branches and to 
constitute the foundation or framework of the future top (see Fig. 
96). In order to secure a well formed and nicely balanced head, 
these shoots must be frequently watched through the first summer 
of growth, and if any of them are disposed to take the lead of the 
others they should be pinched and checked to maintain an equality. 
Two buds will be enough to grow on each of these shoots, making 
eight at the end of the season, taking care that all are distributed at 



86 



Principles and Practice of Priming. 



equal distances (Fig. 112). All the other shoots should be rubbed 
off with the thumb and finger as soon as they form. The second 
year the same process is repeated on the new shoots, and continued 
until a handsome, even, symmetrical framework for the future head 
is obtained, after which comparatively little attention will be neces- 




^^S!^ 



Fig. no. — Ufiformed 
tree. 




III. — Utifon/ied tree, left 
utipruned till older. 




112. — Well formed 
head. 



sary. A large orchard of young trees may be managed in this way 
with a very few days' labor — far less than that afterwards required 
in cutting out large limbs and giving shape to the distorted tops of 
full-grown, neglefted orchards. These rules will apply, substantially, 
to the pruning of standard pears, except that they generally require 
less thinning out. 

Nearly the same course is to be pursued in forming the heads of 
dwarf apple-trees, with the exception tliat the base of the head 
should be only about ten inches from the ground (Fig. iS); or, if 
they be half standards on Doucain stocks, the heads should be 
about twenty inches or two feet high. 



Principles and Pra^lice of Pruning. 



^7 



■\ 



Pyramids. For pyramids (a form of training applied most fre- 
quently tp dwarf pears), the early treatment is quite different from 
that of standards. As the sap tends to the summit of the tree, pro- 
ducing- the strongest side-shoots towards the top, and the shortest 
and most feeble towards the bottom, the natural form of the tree 
gradually becomes a trunk or stem with a branching head. To pre- 
vent this result, and give a strong, broad set of branches at the 
bottom, a thorough and regular system of shortening-down must be 
adopted at the outset. The following is a brief outHne of the course 
usually pursued : 

After the single shoot from the bud has grown one season (Fig. 
113), it is cut down so as to leave 
not over one foot, and if the tree is 
weak not over six inches (Fig. 1 14). 
As a consequence, the buds on this 
remaining portion, receiving all the 
sap, make a vigorous growth. The 
upper one must be converted into 
a leader, by pinching off early the 
tips of the others, beginning first 
with the upper ones, which will be 
the strongest, and gradually descend- 
ing as the season advances to the lower ones, which should be left 
the longest in order to give them the most strength (Fig. 115). Six 
inches of naked stem below the branches should be left, by rubbing 
off all shoots below ; and if in a region liable to deep snows, this 
space should be a foot, to prevent splitting off the limbs by the 
weight of the snow, and for which obje6l the tree should not be cut 
down lower than eighteen inches at the close of the first season. 
The pruning after the second year's growth, consists in cutting 
' down again the leader for a second crop of side shoots ; and these 
side shoots, and the new leader, are to be treated precisely as those 
below were treated the year before. At the same time, the last 
year's side shoots, on the lower part, are to be cut back ( the long- 
est at the bottom so as to give a pyramidal form), in order to insure 
the growth of the buds upon them. The new side shoots thus 
caused, may be pinched off so as to convert them into fruit-spurs 
(according to the process described hereafter in this chapter), except 
one shoot left on each as a leader, and another, if needed, to fill up 
the space made by the widening limbs.* The pyramid may now be 

* This summer pinching is intended only for perfeft training ; in common or orchard 
management, it is scarcely necessary. 




8S 



Principles and Practice of Pruning 



said to have been fairly formed ; and it is only requisite to continue 
and prolong the same process for successive years. Fig. iji6 repre- 
sents a four-year pyramid three times pruned, each section being 
shown at the figures i, 2, 3, and the cross-lines indicating the place 
for the fourth pruning. Fig. 117 represents a perfedlly pruned pyra- 
mid in bearing. 

After the tree has attain- 
ed sufficient size, its further 
extension is prevented by 
pruning back the shoots. 
If the fruit-spurs become 
too numerous, a part of 
them are to be pruned close- 
ly out, so as to give an 
even and not crowded crop. 





Fig. 116. — Four-year pyramid. 



Fig. 117. — Bearing dwarf pear. 



When spurs become too. old, they may be mostly removed for new 
ones to spring from their bases. 

Some varieties of the pear throw out side shoots spontaneously 
the first year. Such trees may be treated in a manner not unlike 
the ordinary two-year pyramid. On the contrary, such sorts as have 
small or flat buds, may need a more severe cutting back than others, 
in order to arouse the buds into aflion and induce them to break 
into shoots. 

T. G. Yeomans, a successful cultivator of the dwarf pear for 



Principles and Pra6lice of Pruning. 89 

market, gives the following excellent praftical diredions for pruning 
tlie trees, suited to orchard management : — 

" Experience has convinced me, that with good trees of well 
chosen varieties, on any good corn land which is never too wet ; 
and with the culture a good farmer gives his other crops, and the 
important — nay more, the indispensable requisite to success — 
thorough priming, no one need fail of attaining a degree of success 
highly satisfa6lory and profitable. 

" A dwarf pear-tree should never be planted at one year old. A 
good one-year-old tree consists of a single upright shoot or stem, 
from three and one-half to five feet high, and should be cut off al 
about two feet from the ground ; and in order to give a smooth, 
handsome stem or trunk, let the buds be rubbed off to the height of 
one foot from the ground — leaving on the upper portion six to nine 
buds, more or less ; with the tree standing in its original position in 
full vigor, and cut back as above stated, each one of these buds will 
throw out a good strong branch, which gives a full round distaff form 
to the tree ; and this is the time and manner, and the only time, when 
that desirable shape can be given, on which the future form of sym- 
metry and beauty so much depends ; and to avoid a fork-topped 
tree, in which the two uppermost branches are about of equal vigor 
and height, let the second branch from the top be pinched off, when 
about nine inches or a foot long, which will check and weaken it, 
while the uppermost one becomes a strong central leader. Whereas, 
if the tree be transplanted at one year old, and cut back as above 
stated, the vital forces of the tree will be weakened half or three- 
fourths by transplanting, and, as the result, only two or three 
(more or less) of the buds on the trunk will grow so as to 
form branches, and they, perhaps, only at the top or all on one 
side, while the remaining buds remain dormant, never afterwards 
to be developed, as the other branches form new channels, which 
will more readily carry the sap to the other and upper portions of 
the tree. 

" For transplanting, therefore, let a tree be two years old from 
the bud, well cut back at one year old, and with six to nine main 
branches, which form the framework or foundation, which is to give 
form and charafter to the future tree, with proper care and man- 
agement. 

"The following cut (Fig. 118) will illustrate a two-year-old tree, as 
above described, its lower branches about one foot from the ground, 
its upper branches being the strongest and most upright, and those 
below less vigorous and more horizontal. 



90 



Principles and PraBice of Priming. 



" The dotted lines indicate where the branches should be cut back 
at the time of planting. 

" In cutting a tree, with branches formed as above described, let 
the leader be cut down within four to six inches of the place where 





Fia:. n8. 



Fig. 119. 



the one-year-old tree was cut off, and just above a good bud on the 
side of the tree, over the previous year's cut. thus keeping the 
leader in a perpendicular position over the original trunk or bottom 
of the tree. 

" If the side branches are too horizontal, upper buds are left for 
their extension ; if too upright, lower buds are left. Side direclion 
may be given, if desirable, to fill wide spaces, in the same way. 
Cut the other branches at such a distance from the trunk, that the 
ends of all of them would form a pyramid, the base of which should 
not be over twelve to sixteen inches in diameter, and in smallish 
trees much less ; thus the lowest branches will be left the longest ; 
the obje6l of which is to check the natural flow of sap to the upper 
branches, and induce it to flow more forcibly to the lower ones, 
increasing the vigor and force of the latter as much as possible, 
which must be done at that time, or never. 

" Fig. 119 represents a two-year-old tree after it has been pruned 
at two years old, and made the third year's growth, and showing 
where it should be cut back at that time. All subsequent pruning 



Principles and Pra^ice of Priming. 



91 



will become easy to any one who has attended to these dire6lions 
thus far — observing the same principles, thinning out or cutting 
back any secondary or other branches, as shall seem necessary to 
admit light and air, or give vigor or symmetry of form to the tree ; 
but as the greatest force of sap will flow to the central and upright 
branches, they will need to be cut back most, retaining as near as 
may be the pyramidal form ; ever bearing in mind this faft, that no 
one prunes too much ; and, after having pruned well and gathered 
rich harvests of luscious pears, if you still wish to grow them target 
and better than ever before, prune a little closer, and that result will 
certainly be attained ; and the vigor, beatity, and longevity of your 
trees will be increased thereby." 

Throughout the whole process of pruning and training pyramids, 
as well as every other tree, the frequent error of allowing the shoots 
and branches to become too thick and to crowd each other, should 
be carefully avoided. The size and beauty of the fruit, and its per- 
fe(5lion in richness and flavor, where there is plenty of room for the 
full, vigorous, and healthy development of the leaves which supply 
the material for the growing fniit, will repay well the labor required 
for this excellent result. 

Dwarf apples (on paradise stocks) are usually trained to a round 
and rather spreading open head, the 
same principles to be applied as in form- 
ing dwarf-pears, with the exception of 
the form given to them, and being more 
dwarfisli in growth, less shortening of 
the shoots is required (Fig. 120). 

Small, slow growing varieties, as the 
Melon, Early Joe, Red Canada, Hawley, 
Jonathan, Ladies' Sweet, Summer Pear- 
main, Dyer, Lady Apple, and Lowell, 
may be pruned into pyramids and kept 
small, so as to stand not further than ten 
feet apart. Thriftier varieties, on Dou- 
cain stock, may be treated in the same 
way. 

The Cherry and Phim may be pruned 
in the form of pyramids on the same 
principles as the apple and pear. The Morello and Duke cherries 
may be treated either as pyramids or as smaller, rounded, open- 
headed dwarfs. 

Priming Apple-Orchards itt bearing. The mode of pruning old 




Fig, 120. — D-jjarf Apple. 



92 



Principles and Pra6lice of Pruning. 



neglefted apple-trees, with a view to restoring their vigor and fniit- 
fulness, is more particularly pointed out on another page ; it may be 
only necessary here to remark that the chief requisites to keep 
steadily in view during the operation, are, i. To avoid cutting off 
large limbs except in cases of absolute necessity. 2. To admit 
light equally into all parts of the tree by thinning out the branches. 
3. To remove all crooked or badly growing limbs, and preserve a 
handsome evenly distributed top. 4, To do the work gradually, or 
in successive years, and commencing by preference at the top or 
centre, which will favor an open top. 5. To give a coating on all 
fresh wounds an inch or more in diameter, of the composition made 
of shellac dissolved in alcohol, just thick enough to be of the con- 
sistence of paint. The surface should be allowed to remain unco- 
vered a few days after the cut is made, in order to become dry. The 
neatest application is shellac dissolved to the 
consistency of thick paint in alcohol — the handle 
of the brush being inserted in the cork, it is 
kept air-tight in drying, and always ready (Fig. 
121); but fine sand, brick-dust, or powdered 
chalk, mixed with warm gas-tar, is a good 
application and much cheaper. Grafting-wax 
does well, and may be applied with a brush 
when melted, or in the form of thick plasters. 

Prtming the Peach. No tree requires con- 
tinued pruning so much as the peach. There is 
a strong tendency in the terminal buds to push 
upward and outward, at the expense of the 
side-shoots, which soon dying, the tree ulti- 
mately is composed of long, bare poles with 
only tufts of leaves at their extremities (Fig. 122). It is well known 
that young trees bear large, handsome, and excellent fruit, while the 
old, enfeebled trees yield nothing but small specimens of inferior 
quaHty. Continued pruning will prevent this bad result, and pre- 
serve the heads of old trees in a state of thrifty growth, and they 
will continue to yield as large and fine fruit as in the first years of 
bearing. As the peach always bears its fruit on the previous year's 
growth, and buds never start from old wood, it is important to keep 
a continued supply of young wood, evenly distributed throughout the 
head. This can only be done by continued cutting back. The best 
way to perform this operation is to commence at the close of winter 
or early in spring, and cut off the upper half or two-thirds of every 
one-year shoot. If this process is continued from year to year, in 




Fig. 121. — Bottle of shel- 
lac and brtcsh. 



Principles and Pradlice of Pruning. 



93 



connexion with cutting entirely out all the feeble shoots where they 
grow too thickly, the desired objefl will be fully attained, and the 
trees, as they grow older, instead of presenting the appearance of 
Fig. 122, will form the round, symmetrical, evenly distributed heads 




Fig. 122. — NegUned Peach-tree. 

shown in Fig. 123, An important advantage of thus pruning the 
peach will be the thinning-out of the fruit-buds ; and while the tree 
will bear perhaps only one-third or one-quarter the number of speci- 
mens, they will be so much larger as to give as many bushels, while 
the quality will be incomparably superior. 

An obje(5lion is made that too much labor is required for this ope- 
ration. By the use of a good pair 
of pruning-shears, however, it ma,y 
be done with great expedition, and 
half a dozen trees finished in the 
same time that would be required for 
a single tree in using the knife. 

Another mode, more rapidly per- 
formed, and answering nearly the 
same purpose, is to cut off two or 
three years' growth at a time, from all 
the longer branches, taking care to 
leave a sufficiency of young wood, 
and always cutting back to a fork, so 
as not to make a dead stub. 

In cases where the pruning has been neglecSled on young trees, 
until they have attained several years of age, and the shoots have 
juat begun to die out in the centre, a still more wholesale kind of 




Fig. 123. — Well prutied Peach-tree, 



94 



Principles and Pra6lice of Pruning. 



pruning may be adopted. Three or four feet may be taken ofl, in 
cases of necessity, at a single stroke, and if judiciously performed, 

will convert the broad head 
which is beginning to become 
enfeebled, into a smaller, 
neat, round, and open head, 
possessing the thriftiness of 
a young tree, and bearing as 
large and excellent fruit. 
Fig. 124 shows the tree be- 
fore being thus cut back, and 
Fig. 125 the same, with all 
the ends of the branches 
(shown by dotted lines) re- 
moved. It must be remem- 
bered here, as in all other in- 
stances, that the outer shoots 
must be sufficiently thiimed- 
back to admit light to the in- 
terior. The shearing, which 
is sometimes adopted, like 
that of a common hedge, only thickens the foliage on the out- 








Fig. 125. 



side, and increases instead of diminishing the evil. 

Pruning the Cherry. — The cherry usually needs but little prun- 



Principles aiid Pra6lice of Pruning. 95 

ing, after the young tree has been properly formed. As wounds 
made in winter are apt to form gum, and the removal of much foli- 
age in summer injures the tree by checking its growth, the rubbing 
and pinching process should be exclusively resorted to, in forming 
an even and well distributed head, nearly in the same manner as 
already described for the apple. The only care, as the trees 
become older, is to see that no shoots, by outgrowing the others, 
form a distorted top. 

Nearly the same rules apply to the plum ; but as single shoots 
sometimes make a long growth in one season, an eye must be kept 
to them, and the necessary rubbing and pinching performed, tha* 
they do not outgrow the others. 

Pruning the Quince. Young quince trees, as sold by nurserymen 
in this country, have, in many instances, received no pruning or 
training, and resemble Fig. 126. To give them a single straight 





Fig. 126. — Unpmned Quince. Fig. 127. — The same, ctit back and 

new stem formed. 

Stem, and to impart sufficient vigor to form a good well balanced 
head, such trees should be cut down near the ground as soon as 
they become well established, and a single upright shoot allowed to 
grow for the future tree (Fig. 127). The second year a good head 
may be commenced, according to the direflions given for the dwarf- 
apple. 

Special directions for pruning the Grape, Raspberry, Blackberry, 
Gooseberry, and Currant, will be found in the chapters devoted to 
these different fruits. 

Priming the Roots. This has been tried to a limited extent only, 
and has proved useful in checking over-luxuriant growth attended 
with unfruitfulness. Its tendency, by lessening the supply of sap. 



96 Prmciples and Pra6lice of Pruning. 

is to render trees more dwarfish, and operates not unlike grafting on 
dwarf stocks ; or in tlie same way, but in less degree, that trans- 
planting produces a like result. It should usually be done early in 
spring, and with a spade ground sharp and kept solely for this pur- 
pose, so that the roots may be cut off smoothly, and not torn or 
bruised, as with a dull spade. Any required degree of check may 
be given to the tree by cutting the roots short or near the foot of the 
stem — a less check by allowing greater length. 



CHAPTER IX. 



IMPLEMENTS, ETC. 




The more common tools needed are the shovel, the spade, and the 
hoe, for digging holes, transplanting, and cultivating the ground. 
The rake is useful in mixing manures with the soil for filling the 
remote parts of large holes. 

Th.Q pnming-knife, Fig. 128, is a large hooked knife, for remov- 
ing useless branches. The 
prunhtg-saw is needed in tak- 
ing off larger limbs ; attached 
to a handle several feet long, 
it will reach those at a dis- 
tance from the ground. The 
dire6tion of the teeth should be the reverse of the common saw ; 
that is, they should point 
towards the operator, con- 
stituting what is called the 
draw-saw, Fig. 129. Be- Pig, jjg. 

ing thus only subject to a 

pulling strain, it does not require so thick a blade as a thrust-saw^ 
with the teeth in the usual 
way. For this reason it is 
less liable to become bro- 
ken or twisted. The bow- 
saw, Fig. 130, is a light 
saw for cutting near the 
ground. 

The pruning-chisel may 
differ but little from those 

of a common carpenter, fixed to the end of a long pole or handle, 
for cutting oif small branches at a considerable height. It is placed 

5 




Fig. ISO- 



98 



Implements, etc. 



against a limb, which is separated by the stroke of a mallet. Small 

shoots are removed by the 
hooked part, shown in Fig. 

131- 

The budding-knife, Fig. 
132, should have a broad, 
flat blade, the edge of 
which is to be rounded outwards, for the more ready incision of the 
bark. The thin ivory blade or haft at the extremity of the handle, 
as the budding-knife is commonly made, may be dispensed with in 




Fig. 131. 




Fig. 132. 



nearly all cases, the bud when set in, lifting the bark as it slides 
downwards, more perfe6tly than by any other mode, after the cor- 
ners of the bark are lifted with the point of the blade. 

Th.& grafting-tool {Fig. 133) is useful in cleft-grafting large apple- 
trees. It may be made of 



Fig- 133- 



iron, the edge set with 
steel. It is used for split- 
ting the stock, after it is 
sawed off and pared. The 
part A should be two inches broad, with a sharp edge, which should 
curve inwards, that the bark, in splitting, may be cut first, to give 
it a smooth flat face. The wedge B opens the stock 
to receive the graft. By the hook C it is hung on 
a twig close at hand, when not in use. Another 
form of the grafting-tool is shown in Fig. 134. 
Grafting wedges for common use may be made by 
grinding down large cut nails. 

The grafting-shears, a recent invention, have 
effefted a great improvement in cleft-grafting, ren- 
dering the work much more expeditious and per- 
fe6l. They consist of a short thin blade of the best 
steel, A, Fig. 135, two or three inches long, set at 
an angle of about a hundred and twenty degrees 
with the handle B, which moves it against a concave 
Fig. 134 bed in the wooden space, C. The angle which the 




Implements, etc. 99 

blade and its bed form with the handles, imparts a sawing motion 





Fig- 13S- 



Fig. 136. 



to the knife, which renders it more effective. It may be used on 
stocks an inch or an inch and a half in diameter. Pressing the top 
of the stock from the operator with one hand, it is cut oif with 
remarkable ease by a single stroke given to the shears with the 
other hand. Another perpendicular stroke slits the stock for the 
graft, leaving a perfe6lly smooth face cut for its reception. The 
expedition and perfe6lion of the work are thus greatly facilitated. 

Small shears attached to a pole and worked by a cord, Fig. 136, 
are useful for cutting grafts on tall trees ; in removing the eggs of 
caterpillars (see chapter on the apple) ; and in taking off fine fruit 
to prevent bruising, by attaching a basket to the pole immediately 
under the shears. The blades of these shears, forming an oblique 
angle with the shaft at a little distance above the pivot, make a 
draw-cut instead of a crushing-cut, and are for this reason more 
effe6tive. Apples, and some of the harder fruits, may also be 
gathered with a wooden hook in the end of a pole, to draw the fruit 
from the branch, caught in a basket just underneath. 

In using the long-handled pruning-saw, the pruning-chisel, the 
graft-cutter, or the fruit-gatherer, the operator may stand on a lad- 
der or high stool, as an additional assistance in reaching the higher 
parts of the tree. 

The orchardisf s hook consists of a light rod, with an iron hook 
at one end, and a piece of 
wood made to slide along _ 
it. In using it the fruit- 
gatherer draws down the 
end of a branch with the 
hook, and fastens it by the sHding-piece to another branch below. 
The slider passes freely along the rod, but ceases to slide by the 
fri6lion of the side-strain whenever it is in use. Fig. 137. 



=^ 



Fig. 137- 



100 



Implements, etc. 




Fig. 138. — Fruit-Bicker. 




Fruit on the ends of long and tall branches may be gathered hy 

means of the fruit-picker 
=1:3 shown in the annexed 
figure (138). It consists 
of a piece of stiff wire 
about two feet long, bent 
iato the form shown at a; 
the two ends are then 
thrust through gimlet-holes in the end of a pole ; a small bag, large 
enough to hold half-a-dozen apples, is sewed to the wire. This com- 
pletes the instrument. The narrow part of the wire assists in 
removing the stem from the branch. A picker of this kind is espe- 
cially valuable in gathering any high-priced fruit, such as pears, 
which would otherwise be bruised and spoiled. 

Vine Sc'/ssors. A neat and 
convenient instrument for thin- 
ning out the berries from 
bunches of grapes which have 
F,g.i39--^^-ne Scissors. g™wn too thick, for removing 

unnecessary shoots, leaves, etc., 
and for gathering the fruit, as shown in the annexed cut. Fig. 139. 
Garden Reel. Fig. 140 represents the reel for the garden line, 
and stake for stretching the same, all made 
of iron. The stakes should be at least a foot 
long. The line should be a strong well 
twisted hemp cord, about one-fifth of an 
inch in diameter, which, when not in use, 
is quickly wound up on the reel. It is em- 
ployed for setting trees in rows. 

Self-sustami7ig fruit-ladders are very 
useful in gathering fine fruit, to prevent 
mutilation and bruising of the bark and 
branches. Fig. 141 is one of small size 
and simple constru6lion, is easily carried 
C\ { \ in one hand, and will raise one's feet a 

y W yard or more from the ground. It con- 

Fig, lip.— Garde7i reel. sists of a Small piccc of light plank at the 
top, supported on legs not larger than 
common chair-legs. Fig. 142 represents one from eight to twelve 
feet high, the two single legs moving on joints, for closing in 
carrying, and spreading like a tripod in setting up under the 
tree. 




Iinplements, etc. 



lOI 



An improvement has been made by continuing the two main 
bars to a point, which more 
readily enables the operator 
to thrust it up among the 
branches, and often to sup- 
port himself by grasping this 
elevated point. The legs turn 
at the hinges, b. Fig. 143. 

The folding-ladder may be 
closed together with the facili- 
ty of a pair of compasses ; it 
then becomes a round stick, easily carried in one hand. It is made 
of strong light wood, and its constru6tion may be readily understood 
by the annexed figure (144), representing the ladder as open, as 





Fig. 141. 



Fig. 142. 




CD 



Fig- 143- 



Fig. 144. 



half-closed, and as closely shut. An enlarged longitudinal seftion 
shows the manner in which the rounds lie in the grooves or concave 
beds in the sides or styles ; above which is a cross-se6lion exhibit- 
ing the semi-oval form of the styles. The ends of the rounds turn 
on iron pins, slightly riveted outside. The rounds resting on shoul- 
ders, when the ladder is opened, render the whole stitT and firm. 



I02 



Implements, etc. 




Fig. 145. 



A ladder of this construftion is found very useful, not only in fruit- 
houses, where a common ladder could not be conveniently carried, 

but in pruning standard trees, 
because it can be thrust 
through the branches like a 
round pole, without difficulty, 
and when once there, it is 
easily opened. 

Wheel-barrows are of two 
kinds ; Fig. 145 is the simpler or canal barrow, used for wheeling 
earth, stones, and manure, and is emptied by tipping it on its side j 

and Fig. 146 is the 
larger or box barrow, 
the side boards of which 
may be removed for un- 
loading, or for receiving 
larger articles than 
would enter the box. 

Tree scraper (Fig. 
147). This is used for 
removing the rough 
and shaggy bark, moss, etc., from old fruit-trees. It consists of a 
triangular plate of steel, attached to a handle at the centre. The 

sides of the triangle are 
about four inches, and 
the handle may be from 
one to several feet in 
length. 

Garden Syringe (Fig. 
148). This is made of various sizes, of different materials, and with 
different caps or orifices. The cheapest is made of thick sheet-tin, 
and the best and most durable of brass. For throwing a single stream, 




Fig. 146. 





the jet represented in the figure is attached; for washing dusty 
foliage with a soft shower, a rose with many fine holes is screwed 



ImplemetitSy etc. 



103 



on. The syringe is used for washing, watering, destroying insedts, 
etc. 

Garden E7igine (Fig. 149). This may be used for all the pur- 
poses of a syringe, in washing and watering plants, as well as for 
washing windows, carriages, and protefting buildings against fire. 
It will hold about a barrel of water, and is easily moved by its han- 
dles on the cast-iron wheels. It will throw water forty feet high. 





Fig. 149. 



Fig. 150. 



Net screens are useful in preventing the attack of birds on rare 
and valuable fruits upon young or dwarf trees. The net should be 
dipped in tan to prevent mildew when rolled up wet. 

Labels for standard trees are useful in retaining the names of the 
varieties. Purchasers of trees usually negle(5l the names, and the 
labels received with the trees being soon lost, nothing more is 
thought of them till they begin to bear. Curiosity is then excited 
to know the " new kinds." Conje6lure is set on foot, and the great- 
est confusion follows. Serious and innumerable mistakes are made 
and perpetuated in this way in all parts of the country. 

Permanent labels are therefore important. The simplest is made 
of a slip of wood, three inches long and half an inch wide, sus- 
pended to the branch by a loop of wire ; copper-wire is the best, 
Fig. 150. The name will last three or four years, if written with a 
pencil on a thin coat of fresh white paint. Better and more durable 
labels are made of small pieces of sheet-zinc, written upon with a 
mixture of two parts (by weight) of verdigris, two of sal-ammoniac, 
one of lamp-black, and thirty of water. The ingredients are to be 
mixed in a mortar with a small portion of water at first, and the 



104 



Implements, etc. 




whole added afterwards. Preserve the mixture in a well corked 
bottle, shaking it repeatedly at first, and keep the cork downwards 
to prevent the escape of ammonia, and it will remain fit for use for 
years. 

If the pieces of zinc are suspended by copper-wire, it should be 
firmly twisted round the zinc so as not to remain loose 
(Fig. 151), or else the constant motion from wind will 
sodh wear off the wire. The wire should be nearly as 
large as a small knitting-needle, to prevent cracking off 
by long use. The loop should be large, and pass round 
a side-shoot, instead of a main branch, to prevent the 
danger of cutting in by the growth of the tree ; and 
should be attached below a small fork, to prevent its 
blowing off the end of the branch. 

The wire may be wholly dispensed with by the follow- 
ing contrivance : cut the zinc into long triangular strips, 
half an inch wide and from six to ten inches long. 
Draw the narrow or slender end round the twig, bring 
it through a hole punched midway between the ends, 
and clinch or twist it with the fingers or a small pair of pincers 
(Fig. 152). These labels may be cut and punched 
by a tinman at a cheap rate. 

A good, durable, and cheap label, is made of 
sheet tin. Cut the tin in strips about six inches 
long, somewhat in the form of a wedge, about a 
fourth of an inch wide at one end, and three-fourths 
at the other. Write the name near the wide end, 
with any sharp steel 
instrument, as an 
awl, or end of a file 
ground sharp, bear- 
ing on hard enough 
to go through the 
tin coating, so as to 
reach the iron. In 
a few months the 
rain, by penetrating 
to the iron, will rust 
it, and make the 
name quite conspicuous. The label is then attached to the tree by 
bending the narrow end once about a side Umb (Fig. 153). As the 
tree grows this coil will expand, and not cut the bark. On this 




Fig. 152. 




Implements, etc. 



105 



account thin tin plate is better than thick. The coil should pass 
around but once, or it will not give way freey to the increase of 
growth. 

Any tin worker will cut them of scrap or refuse plate for about 
ten or fifteen cents per hundred. 

Lead labels, in the form of those represented in Fig. 150, stamped 
with type, and suspended with copper wire, well twisted against the 
hole, to prevent wearing by the motion of the wind, are very dura- 
ble. Fig. 154 shows the mode of stamping, by sliding the sheet- 
lead between two plates of iron, A, B, screwed together, and setting 
the types successively against the upper plate. A, and stamping one 
at a time. The letters are thus kept in a straight line. The im- 
printed end of the sheet-lead is then cut off, and forms the label.* 




i 


B 




MOORPARK 




(Z)i A 1® 









Fig. 156. 



Fig- 154- 

No person who plants an orchard or fruit- 
garden, should depend for distinguishing the 
names of his trees wholly on labels, which 
may be lost oiF. The rows, and the kinds in 



Fig. 155- 



each row, should be registered in successive order, in a book 
kept for the purpose. This will facilitate the replacement of any 
lost label. 

Sticks or taUies at the ends of nursery rows, or labels suspended 

* It is sometimes a matter of convenience to mark the names on specimens of the 
fruit itself This is quickly and permanently done by tracing the name with a blunt stick, 
or a pencil, pressing hard enough to indent the surface, but not to fear the skin. It suc- 
ceeds best on pears, the writing soon changing color and becoming conspicuous. 

5* 



io6 Implements, etc. 

on the successive trees of a row of standards, may be durably num- 
bered on red cedar, after the following manner, to correspond with 
a written register in a book. Fig. 155 shows the mode of notching 
with a knife, to indicate the ten figures. To prevent mistakes by 
getting them inverted, they are always read downwards on a stake, 
or from the loop of a suspended label. The preceding figure 
(156) exhibits a label on a tree marked with the number 47. 



CHAPTER X. 

THINNING, GATHERING, KEEPING, AND MARKETING. 
THINNING. 

Next to good cultivation, nothing contributes more to bring 
out the excellent qualities of fruit, and to give it size and a hand- 
some appearance, than thinning the young fruit on the tree. If 
crowded, it is small and often comparatively flavorless. Over- 
bearing always injures the growth of the tree, yet thinning the fruit 
is scarcely ever pra6lised. The farmer who takes care not to have 
more than four stalks of corn in a hill, and who would consider it 
folly to have twenty, never thins any of the twenty peaches on a 
small shoot. The gardener who would allow twenty cucumber vines 
in a hill, would be called an ignoramus by his neighbor, who at the 
same time suffers a dwarf pear to bear five times as many specimens 
as it could profitably mature. 

E. Moody, of Lockport, a successful fruit-marketer, stated before 
the Fruit-Growers' Society at Rochester, that he had found great 
profit in thinning the fruit on his peach-trees ; that while he had 
much fewer specimens in consequence of thinning, he had about as 
many bushels ; the larger peaches could be picked in far less time, 
and while his fine crop sold readily at a dollar and a half per basket, 
his neighbor who did not practise thinning, found it difiicult to sell 
his for thirty-seven or fifty cents. 

President Wilder said, in an address before the American Pomo- 
logical Society : — " One of the best cultivators in the vicinity of 
Boston has reduced this theory to praftice, with the happiest effefl, 
in the cultivation of the pear. He produces every year superior 
fruit, which commands the highest price. Some have doubted 
whether this practice can be made remunerative, except in its appli- 
cation to the finer fruits. But another cultivator, who raises an 
annual crop of the best apples, assures us that the secret of his 
success is the thinning of the fruit, and he has no doubt of the eco- 
nomy of the pradlice." 

Apples and pears, when half grown, will show any defeds of 



To8 Thinnhig, Gathering, Keeping, and Marketing. 

injuries from inse6ls In thinning the fruit these defeftive speci- 
mens should, in all cases, be removed. As many bushels of good 
fruit will be obtained from the trees in autumn, as there would have 
been of good and bad mixed together, had all been left to grow. 
The labor of assorting will be lessened, and the fruit bring a higher 
price in market. An experienced orchardist says that one day's 
work to fifty barrels of apples will thus take out nearly all the imper- 
fe(3; fruit ; while the increased labor of hand-picking so many poor 
specimens, will be as great as taking them off in summer, when less 
care will be required with them, 

GATHERING. 

Mankind consist of two grand divisions — the careless and careful. 
Each individual may be assigned his place under these two great 
heads, by observing how he picks or gathers fruit. The careless 
shake the crop down on the ground, or, if picked by hand, throw 
the specimens into the basket, rather than carry and deposit them 
carefully. Such persons wonder why they have such poor luck in 
keeping fruit — it nearly all rots prematurely. 

In strong contrast with this treatment is the excellent manage- 
ment of R. L. Pell, of Ulster Co., N. Y., who, by the care he has 
given, has obtained high prices for his apples in foreign market. 
His men gather them by means of hooked baskets suspended in the 
tree ; the apples, as gathered, are laid one at a time in the bottom of 
the basket, and when filled the man comes down and places two at a 
time in the two-bushel basket. To prevent the possibility of bruis- 
ing, these are drawn to the fruit-house on a sled by oxen, and two 
apples only are taken out at a time, till all are carefully deposited on 
the floor. After being barrelled, they are drawn on a sled to the 
river, and are carried, not rolled, on board the steamer. When 
shipped for England, one barrel is hoisted at a time and caught on a 
man's shoulder at the ship, and carried by two men and deposited 
in place. When again unloaded the same care is observed, the bar- 
rels being carried off on a hand-barrow. Throughout the whole 
process the same care is observed as in carrying a looking-glass. 

Various modes are adopted for hand-picking apples and other 
fruit. Ladders should always be provided for reaching the different 
parts of the tree. Step-ladders, five or six feet high, may be used 
for the lower limbs ; longer ladders, resting against the branches, 
or supported by legs as shown in the chapter on Implements, are 
employed for higher portions. The remaining scattered fruit maj 



Thinnmg, Gathering, Keeping, and Marketing, log 



be coUefled with a fruit-gatherer attached to the end of a pole. 
These are all figured and described in the chapter on Implements. 
Baskets are commonly employed furnished with hooks for suspend- 
ing to the limbs or rounds of the ladder while filling. In picking, 
apples should be hfted up to break off the stem, instead of pulling 
them off, as many of the stems will pull out of the apples, causing 
decay. They should be laid in the basket (instead of being pitched 
or dropped in) to avoid bruising. A better way is to buckle a strap 
passing over the shoulder and beneath the arm, to which the basket 
may be hooked, leaving both hands free for work. These baskets 
should be round, so as to be small enough to allow turning for 
emptying while in the barrel, that the fruit may fall as short a dis- 
tance as possible. Another mode is to wear a coat, made for the 
purpose, of strong canvas, furnished with .large pockets on both 
sides, holding a peck or more each. The coat is slipped off and the 
pockets emptied into large bask- 
ets or barrels. A better and more 
expeditious method, is to take a 
common clean grain bag and place 
a stick, sharpened at each end and 
about a foot long, so as to prop 
the mouth open, leaving a trian- 
gular opening, ready for the re- 
ception of apples as fast as picked 
by both hands. Tie the upper 
and lower corner together, by 
placing a pebble in the lower cor- 
ner, so as to form a knob or but- 
ton, and then tie the bag strings 
closely above it. It is then slung 
over the shoulder, as shown in 
Fig. 157. A piece of stiff leather 
buttoned on the shoulder serves 
to proteft it from the weight of 
the bag. When the bag is filled 
it is placed in the bottom of the 
barrel or basket, and emptied by 
carefully withdrawing the bag and 
allowing the apples to slide out 
without danger of bruising. In 

this respeft it is more perfe6l than a basket, the contents of which 
must be dropped, unless handed out one by one. 




no Thinning, Gathering, Keeping, and Marketing. 

The degree of maturity at which fruit should be picked varies 
with circumstances. Maturity is indicated in apples or pears by the 
dark brown color of the seeds, but as these cannot be examined, 
external appearances must serve as a guide. Early apples are best 
when they have attained full color, and have begun to soften, except 
such as are liable to become dry or mealy, which should be picked 
some days before fully ripe. Winter apples should be mature but 
not ripe. All late winter varieties should be gathered when too hard 
to yield to the pressure of the thumb, and always before heavy 
autumn frosts. When a good keeper begins to drop from the tree, 
as sometimes happens, the crop should be gathered immediately. 
Windfalls should never be mixed with hand-picked fruit, as they 
have been bruised by falling, and often heated by the sun's rays so 
as to diminish their keeping qualities. They should be assorted and 
reserved for immediate use. Maturity in pears is indicated by a 
slight change in the color of the skin, and by the readiness with 
which the stem separates from the tree when the pear is Hfted by 
the hand. There are, however, exceptions to this rule — the Bartlett, 
for instance, may be picked even before it has attained full size, and, 
in a week or two, will ripen into a fine, melting texture and excellent 
flavor. Ripening summer pears in the dark much improves their 
appearance. A Bartlett, for instance, fully exposed to the sun and 
allowed to ripen on the tree, or in a well lighted apartment, will show 
perhaps only a light-brown cheek ; but, if in a dark drawer, the 
light-brown will become a beautiful carmine or crimson. When 
drawers are not at hand the maturing process may be accomplished 
on shelves, by first spreading a thick piece of woollen cloth, laying 
the pears on this, and covering them with the same. 

Nearly all pears ripen with a much finer flavor if picked and after- 
wards matured in the house. The exceptions are very few. Some, 
which prove only second or third rate when allowed to remain till 
they soften on the tree, become rich, melting, and delicious if house- 
ripened. Gathering the fruit while yet hard, will, in nearly all cases, 
prevent or greatly diminish the rotting at the core, which otherwise 
nearly destroys the value of many early sorts. 

Most varieties of winter pears should hang as long on the tree as 
safety from frost will permit, in order that their fine qualities may be 
fully perfefted. Nothing contributes more to this high quality than 
keeping the trees in a state of strong, healthy growth, by good culti- 
vation, in connexion with thinning the fruit on the branches. There 
are a few sorts, as the Lawrence and Winter Nelis, which always, 
like the Seckel in autumn, possess a good flavor when even of small 



Thinning, Gathaing, Keeping, and Marketing. 1 1 1 

size ; but most pears are greatly improved in quality, and all in fine 
appearance, when grown to a full size. 

ASSORTING AND PACKING FOR MARKET. 

Assorting, or separating the large from the small, the smooth from 
the defeftive, and the hard from the partly ripened, is a pradlice of 
great importance, though often neglefted. Skilful marketers have 
learned that apples or pears of two sizes will both bring higher 
prices when separated, than when left mixed together. Indeed, a 
few small apples in a barrel have sometimes prevented the sale of 
the whole. This holds true of all kinds of fruit. For the same 
reason the most successful strawberry growers are careful to assort 
the whole crop before placing the fruit in the boxes. 

For long keeping, apples and pears should be carefully assorted 
according to the degree of maturity which they show. Ripe ones 
soonest decay, and if mixed with hard ones soon spoil the whole. 
If separated, the frequent picking over is avoided. 

Where apples are sold by the quantity, barrels are always best for 
packing, as well for cheapness and strength as for the ease with 
which they may be moved without jolting. Apples will keep best if 
exposed in heaps two or three weeks to open air before barrelling — 
as some of the exterior moisture escapes, and they become less 
liable to decay. The few minutes' additional time required to deposit 
them carefully and without dropping into the barrels, will be many 
times repaid by the fine condition in which the consumer finds them. 
There should always be at least two barrels placed side by side when 
filling ; one should be marked " extra," and as the assorting pro- 
ceeds should receive none but the finest specimens ; the other only 
such as are decidedly good ; all the rest, including those that are 
bruised, scabby, or marked with insefls, should be rejefted for dis- 
tant market, and used only for home purposes, such as stewing, con- 
verting into cider, or feeding to domestic animals. In well managed 
orchards, where pruning or thinning the branches, thinning the 
fruit, and proper cultivation have been attended to, this third or 
inferior portion will constitute but a very small part ; in other 
orchards, grown up with suckers, weeds, and grass, and with tops 
consisting of brush and stunted branches, the labor of sele6lion will 
be small, for the whole crop will be of this third portion. 

Apples should be so snugly placed in the barrels that there can be 
no rattling when they are moved. They should therefore be slightly 
shaken several times while filling, A little pradtice will enable any 




112 Thinning, Gathering, Keeping, and Marketing. 

one to do this sufficiently without danger of bruising. The uppei 
stratum should be made as straight and uniform as prafticable, and 
at such a height that the head of the barrel will slightly indent them 
— the dry wood absorbing the moisture and preventing decay. 

A simple contrivance is adopted by packers for placing the head 

in position, and is shown in the annexed 

sketch (Fig. 158). It consists of a 

plank, a, on which the barrel stands, 

into one end of which is dovetailed an 

'i '''^ upright piece of plank, b, a little higher 

than the top of the barrel. A slot, c, is 

cut in its upper end, and a pin runs 

Fig. 158. across to receive the end of the lever, d, 

which may be six or eight feet long. A 

round board is used as a follower, to be placed upon the head ; and 

across this board is placed a cylindrical piece of wood about three 

inches in diameter (and flat on the lower side), on which the lever is 

placed. A moderate pressure at the end of the lever, and a little 

practice in its use, will enable the operator to bring the head to its 

position with great ease, precision, and accuracy. 

Before filling, the barrel should have the hoops firmly driven on 
the bottom and nailed with shingle nails, then drive on the bulge 
hoops and secure them with three or four barrel nails in the outside 
ones. When filled, nail the head firmly. It is a good precaution to 
nail a small hoop outside each head and within the staves to pre- 
vent the bursting out of the heads, which otherwise sometimes hap- 
pens through careless handling. 

Half barrels have been found convenient for packing and keeping 
winter pears, and for sending them to market, packed as described 
for apples. Pear-growers who send their crops to distant markets, 
should pack them early enough to reach their destination before the 
softening process has commenced. Large losses have sometimes 
occurred from bruising and other injury when summer or autumn 
pears have been sent too late. 

Apples and pears for shipping have sometimes been packed in 
charcoal dust, dry sand — and at other times separately wrapped in 
paper, in the same manner as oranges are shipped — but they can be 
shipped with as much success without anything with them, if only 
managed with care in other respefts. 

In shipping fruit, none but the very best should be sent ; all that 
are small, imperfeft, or the least bruised, should be reje6ted. 
Packing Grapes for Market. None but well grown and well 



Thinning; Gathering, Keeping, and Marketing. 1 1 3 

ripened bunches should be taken for this purpose. They should le. 
picked on a dry day, and all imperfect berries removed from the 
bunch. They should be allowed to dry a few days, which lessens 
their liability to be broken. After trying many different modes of 
packing, placing the bunches in pasteboard boxes containing a few 
pounds each has been found best. No material for packing is put 
between the bunches nor around them, but care is required to place 
them so that the boxes shall be compa6lly filled. These are then put 
in large wooden boxes for distant conveyance. , 

Such varieties of the grape as have a tough skin are least injured 
by long journeys ; while those like the Concord, which are tender, 
cannot be sent to a distant market without many of the berries being 
broken open, although this liability is somewhat lessened by drying 
and slightly wilting for a week or two before packing. The Hart- 
ford Prolific is packed in quite small boxes, so that the grapes may 
be taken from them as required for use, as they will not bear much 
handling. Most other varieties carry well. 

The question is often asked why certain "lucky" vineyard men 
receive from twenty to forty cents per pound for their entire crop, 
while others less favored are glad to accept eight, ten, or twelve 
cents ? The answer must be, in the words of Franklin, " Diligence 
is the mother of good luck." The most successful grape raisers, 
after they have sele6led the best sorts and the best soil, still give 
assiduous attention to three great points, viz : i. Good and constant 
cultivation ; 2. Careful and judicious pruning and thinning out defec- 
tive fruit ; 3. Careful gathering and the most careful packing. E. 
M. Bradley, of East Bloomfield, N. Y., a skilful marketer, has 
kindly furnished the author of this work the following statement of 
his management : 

" Permit me first to say, that the market value of the grape is 
more dependent upon judicious handling than that of any other fruit 
with which I am conversant. While the grape is a fruit peculiarly 
constituted to endure almost an unlimited amount of abuse in hand- 
ling, no other fruit so richly pays every iota of care that may be 
expended upon it. The most casual observer of our great fruit 
markets cannot but have noticed the wide range of prices in all kinds 
of fruit, produced by a difference in method and style of handling. 
And no fruit with which I am acquainted suffers more from negle(5t in 
growing and marketing, or more amply repays thorough husbandry. 

" Thorough pulverization of the soil to a liberal depth ei'ery week 
during t\\Q growing season of the vine, a systematic thinning of fruit, 
and removing of all superfluous growth, will secure a well matured 



114 TJiinning, Gathering, Keeping, and Marketing. 

crop of grapes. As soon as fully ripe (not before), the fruit should 
be carefully picked and laid in shallow, well ventilated drawers, car- 
ried to the packing-house on a spring wagon, and placed in racks or 
cribs over registers so construdled as to afford plenty of fresh air, 
but not exposed to light, or artificial heat. Here the fruit may 
remain for months in safety, and retain its plumpness and bloom 
perfe6lly. When desirable to send to market, the drawers are 
taken from the rack in the store-room, and placed upon the tables 
in the packing-rooms, where the fruit is carefully assorted, all 
green berries and superfluous stems removed, and packed closely in 
paper pockets or wooden boxes, and immediately shipped. The 
packing-rooms should be well lighted. Small paper pockets, con- 
taining from one to three pounds, snugly packed in wooden cases, 
two dozen pockets in a case, are found to carry the fruit more safely 
to market than larger packages. The cases should be as nearly air- 
tight as possible. I have sent many tons, packed in this manner, to 
Charleston, S. C, Nashville, Tenn., Ouincy, Bloomington, and 
Dubuque, on the Mississippi River, and many other towns, over 
equally hazardous routes, with entire safety. Good grapes, neatly 
packed in fancy paper pockets, will always sell at remunerative prices, 
however much the market may be '■glutted'' with fruit put up in a 
slovenly manner. 

"In answer to your inquiries, as to size and shape of 'pockets' 
most desirable, I would suggest as a rule, that the package be made 
to suit the desired market. 

" Fancy fruit retailers, who aim at high prices, require a fancy 
package, and in the early part of the season a one pound package, 
gotten up in best style, will command as much money as a four or 
six pound package of equally good fruit, but less pretentious pocket ; 
whilst the hotel or 'corner grocery' men prefer them (for the table, 
or to be weighed out by the pound) in wooden cases, containing 
from twenty-five to thirty pounds each. 

" My aim has ever been, in putting grapes into market, to meet 
the wants of the trade that I endeavored to supply. Boston, for 
example, will realize an enormous price for first-class fruit in fancy 
packages, whilst New York would pay far better in wood than in the 
costly pockets consumed by Boston every-day trade. 

" Our one pound pockets are the usual depth (three and a half 
inches), and about four inches in width, round, and covered with the 
very best embossed and gilt-figured paper, lined inside with white, 
and mounted on top with copper tippings and a fancy label printed 
in colors. 



Thin7img, Gathering, Keeping, and Marketing. 115 

" The two pound boxes (of which I used about 20,000 the pasf 
season) are of the same depth, made of the same material, and in 
the same style as the one pound box. The body and top of the box 
is pasteboard, with wooden bottom, about one-quarter-inch in thick- 
ness, tacked and glued in. The square flat box is out of date, and 
unsaleable in all our principal markets. 

" Our paper pockets are packed in good tight pine cases, two 
dozen in a case, and make a very safe package for transporting to 
any desired distance. The wooden cases are furnished with rope 
handles for convenience of handhng, and to prevent baggage-men 
from turning over or placing on end. 

" A tight pocket and a tight case are desirable for transmitting 
grapes to any distance or to any clime. I commenced shipping to 
Charleston, S. C, in 1857, in perforated pockets and open crates, 
thinking they would stand the sea voyage and hot weather better 
than in close packages, but soon discovered my mistake, and have 
ever since shipped in close pockets and cases." 

Packing Straiuberries and other small Fruits. These should be 
packed in small or shallow boxes, to prevent the injury caused by 
placing large masses together. Several of these small boxes are 
placed and secured within one large one. Two modes have been 
adopted in constru6ling the small boxes. One is to make them 
cheap, so that they may be given away with the fruit to the pur- 
chaser ; the other is to make them firmer and with more finish, to be 
sent back to the marketer. As the latter kind soon become stained 
and soiled by repeated use, and much care is required to return 
them, it is probable that a "gift-box" will be ultimately adopted. 
Several modes have been already adopted for making them of thin 
shaved wood, but further experiments are needed to determine the 
best. 

A convenient, light, and cheap set of drawers, or flat boxes, for 
conveying such firm-fleshed berries as currants, gooseberries, and 
the more solid strawberries, or for holding the smaller boxes, 
much used in portions of the West, is constru6led in the following 
manner : 

I. Prepare five drawers, each two feet long and twenty inches 
wide, and two inches deep in the clear. It is best to have them 
made of pine, three-eighths of an inch thick. It is most convenient 
to have the stuff all sawed the same width, say two and a half inches 
wide, and use it this width for the bottom, leaving them about one- 
sixteenth of an inch apart for ventilation. The front and back sides 
of each drawer should extend three-quarters of an inch beyond the 



ii6 Thinning, Gathering, Keeping, and Marketing. 

ends, as shown in Fig. 159. Next, provide two strips of strong 
wood (white ash for example) two inches wide and three-quarters of 
an inch thick. These should be of the same length as the sides of 
the box, so that when placed lengthwise under the box they may 
project three-quarters of an inch beyond the ends. Nail these strips 
so that they shall be lengthwise under the bottom, and three-eighths 
of an inch from the outer part of the sides. The nails may be 
driven through the bottom down into the strips. Then nail to the 
box four similar strips placed vertically, so that their ends shall rest 
on these proje6ling pieces, as shown in Fig. 160, and strengthen the 
connexion by sheet-iron straps passing around the corners. 

Fig. 161. 




Fig. 159. 



Fig. 160. 



When the boxes are used, the lower one. Fig. 160, is filled with 
berries ; then the next one. Fig. 159, is placed upon it, the projec- 
tions exactly fitting the posts. This is next filled, and so on, suc- 
cessively, till the five drawers are all filled and in their places within 
the posts. Cut a board for a lid so as to fit accurately inside^ of 
these upright posts, which should be just long enough to projeft 
slightly above the lid. There should be open mortices or slots in 
the top of each post, so as to admit two top pieces. Fig. 161, made 
the same size as the bottom pieces already described, and with 
tenons cut on the ends to fit the slots. When these pieces are put 
in their places and fastened there by means of iron pins through 
them, or by means of hinged iron straps running over them and key- 
ing closely down, the lid will then be held securely to its place, 
and the whole set of drawers, with its contents, will be ready for 
railway conveyance. Additional strips extending across the ends 
from post to post (which may be nailed outside of them) serve as 
handles and strengthen the whole. 



Thinnmg, Gathering, Keeping, and Marketing, iij 

It will be observed that the case, consisting almost entirely of 
drawers, is light. The arrangement of strips around the drawers, 
securely fastened at the corners, makes the case strong. Berries can 
be put into these drawers in bulk, or any of the boxes in use can be 
placed in them. They are cheap — a good carpenter can make four 
in a day, complete ; the whole cost, made in the best manner, will 
not exceed $1.50 or $2.00 for a case holding two and a half or three 
bushels. 

Keeping Fruit. The essential requisites for the successful keep- 
ing of fruit are — i. A proper degree of maturity ; 2. Careful hand- 
picking to avoid all bruises ; 3. Assorting the ripe from the unripe ; 
4. An apartment with a low temperature and free from superabund- 
ant moisture ; and 5. A pure air, free from unpleasant odors. 

. The modes for securing the first three requisites have been 
already pointed out. An apartment perfectly adapted to the keeping 
of fruit, having a dry air and low temperature, is of the utmost im- 
portance. A warm and moist air will rot the best fruit in a few 
weeks ; while a cool and dry one will preserve it for several months. 
A warm and dry air will produce shrivelling, especially in pears. One 
of the most perfeft contrivances for keeping fruit is Nyce's Fruit- 
House, where the temperature is maintained at thirty-four degrees 
throughout the year, by means of ice placed on an iron floor above, 
and with the protection of non-condu6ling walls at the sides. Dry- 
ness is secured by sprinkling the floor with chloride of calcium. In 
this room perishable fruits, which commonly last only a day or two, 
are preserved sound for weeks together, and autumn pears and 
grapes remain sound through the winter.* 



* These houses are construdted on the following theory : — In the gradual ripening of fruit, 
hydrogen and carbon are constantly given off ; the former uniting with the oxj'gen of the 
air, and forming water — the latter, carbonic acid. This process, in any confined vessel filled 
with fruit, consumes all the oxygen, especially if the fruit be ripe and the air warm, in about 
forty-eight hours. The rooms of this house are gas-tight, and when filled with fruit, if 
closed up for two days, a candle goes out in them almost instantly. The fruit is then sur- 
rounded by an atmosphere composed of the nitrogen of the air and carbonic acid. Hydro- 
gen and carbon then cease to be evolved from the fruit, and decomposition also, in a great 
degree, from necessity, ceases. Decay is much retarded by the absence of moisture, which 
is removed by sprinkling the floor with dry chloride of calcium. More recently the waste 
" bittern " from salt works, is found to answer equally well and is nearly costless. It has 
been discovered that a hundred bushels of apples throw off half a gallon of water weekly, 
which, by the drying powder, is thus withdrawn from the air of the room, this powder being 
repeatedly dried, as it becomes wet, and used many tiines. The floor above is of galvanized 
iron, perfe<5lly water-tight, on which ice is placed, every winter, five or six feet deep. This, 
by cooling the floor to freezing, keeps the air in the room below at a temperature of thirty- 
four degrees (or only two degrees above freezing), throughout the whole summer. The walls 
of the building are double, of iron, three feet apart, and filled with chaff, saw dust, or shav- 



1 1 8 Thinning, Gathering, Keeping, and Marketing. 

The more nearly a fruit-cellar can be made to approach the con- 
dition of Nyce's fruit-room, the more perfeftly the fruit will be pre- 
served. If a house cellar is employed for this purpose, the fruit- 
room should be entirely separated from the rest by means of a wall 
for the purpose of excluding all odors, and for more perfeftly con- 
trolling the temperature. On this account a cellar under a grain 
barn commonly succeeds best, the floor above being double with a 
space of air between. A cellar that is too moist may be rendered 
dryer by paving with small or broken stone, and covering this pave- 
ment with a coating of water-lime cement ; and by building a single 
brick wall within the common cellar walls, with an interposed space 
of air. Windows hung on hinges on opposite sides and rolling 
blinds, will assist in maintaining proper ventilation and temperature. 
A thermometer should be constantly kept in the apartment, which 
should be at all times near the freezing point if prailicable. If the 
cellar cannot be kept cool enough in autumn, the fruit may be left 
till cold weather in open barrels, in a dry barn or shed opening to 
the north. 

With a few exceptions, winter pears, if well matured, will keep 
and ripen in such an apartment without difficulty. There are a few 
sorts, however, which will require some days, in a warmer room, to 
finish the ripening process. 

Apples may be kept headed in barrels resting on their sides if 
needed for spring use. If bedded in baked sawdust, or soft chaff 
(the chaff of timothy is best), moisture will be absorbed, the tem- 
perature kept cool and even, and few will decay. Those re- 
quired for consumption through winter, are kept best upon shelves. 
The shelves should be in the middle, and a passage extend all around, 
both for ready access and for ventilation. The shelves may be five 
feet wide, which will enable the attendant to reach the middle from 
either side without difficulty. There may be three shelves in an 
apartment nine feet high, with a space of two and a half feet between 
each, the lower one being within a foot of the floor. A board five 
inches high should extend around the edge of each shelf. Foi 
keeping pears, these shelves should be furnished with lids or covers 
to exclude the light ; or flat movable boxes with covers may be 
placed on the shelves for the same purpose. A better and more 

ings. Motion is given to the air among the fruit by fans moved by windmills on the 
roof. 

Pears and grapes are kept in this house during the fall and winter months ; apples until 
the months of May and July ; lemons, oranges, and pine-apples through the summei 
season. 



Thinning, Gatheriiig, Keeping, and Marketing. 119 

compadl contrivance for keeping pears is a series of drawers, occu- 
pying one or both sides of an apartment. Unless tlie fruit-cellar 
is a very dry one, these drawers should be in an unfreezing room 
above. The size of the fruit-cellar may vary with the amount to be 
kept. If the shelves are five feet wide, and a passage two and a 
half feet wide extend around them, a width of ten feet would be 
required for the whole apartment. The room may be of any desired 
length. A double series of shelves would require a width of seven- 
teen and a half feet. 

The accompanying figure (Fig. 162) represents the plan of a sim- 




Fig. 162. 



pie fruit-room, with shelves, five feet wide in the centre, three in 
number, one above the other, supported by six posts, with a passage 
two and a half or three feet wide all around. Fig. 1 63 represents a 



EAR DRAWERS 



PASSAGE 






-I l_] 1- 

SHELVES 
-1 r— I r- 


1 




passase: H 


H II iL 1' J II 

■ PEAR ORAWERS 


J 




■fl 



Fig. 163. 

larger fruit-room, with two series of shelves, and a row of drawers 
for pears on each side. 

Keeping Grapes. The great leading requisite for keeping grapes 



1 20 Thinning, Gathering, Keeping, and Marketing. 

successfully in winter, is to have them ivell ripened, but not over 
ripe. When grown on crowded, unpruned, uncultivated vines, they 
will be small, acid, and watery, and will quickly shrivel in a dry 
atmosphere, and mould and decay in a moist one ; and they will 
soon freeze if the temperature of the air goes much below the freez- 
ing point. But well grown and well ripened fruit (resulting from 
good cultivation and judicious pruning) contains a rich juice, which 
prevents them from shrivelling or decaying, and freezing, even at low 
temperature. Various modes are recommended for packing away 
grapes for winter. They all succeed well, if good, well ripened fruit is 
taken, as already mentioned, and they are placed in a cool and rather 
dry apartment where they will not freeze. If packed in boxes, they 
are less hable to freeze than when exposed. These boxes should 
not be of pine, as it imparts a resinous flavor. They should, of 
course, be entirely free from moisture when packed away. As a 
general rule they are not ripe enough unless the stem which holds 
them has lost its naturally green color and has assumed something 
of the color of the grapes — which will be somewhat purple in all 
dark-colored varieties. One of the best of all keepers among Ame- 
rican sorts is the Diana. The Clinton also is an excellent keeper. 
The Isabella, Catawba, and Rebecca keep well. A successful mana- 
ger gives the following direflions : 

" Pick when fully ripe, and on a pleasant day. Let them stand in 
the grape-house for ten days or two weeks until all moisture is gone, 
and the stems are perfeftly dry. Then pack in a small and shallow 
box about fourteen by ten and four inches deep, after cutting out all 
imperfeft berries. Pack close and tight, and in the manner that the 
Hammondsport or Ohio grapes are sent to market, and nail up the 
boxes. Use no paper whatever. I have Isabellas to-day (March 
7th) in fine order, packed this way. They must be kept in a cool 
and dry place." 

H. G. Warner, of Rochester, who has kept grapes nearly into 
midsummer, lays down four essential requisites. They must be 
ripe, clean, dry, and cold. They are packed in boxes containing five, 
twelve, and twenty-four pounds. They are placed in a cellar under 
his barn, where the temperature is often twenty-eight degrees 
through winter. Grapes will not freeze at this temperature when 
kept in boxes. He is careful not to place so many in each as to 
press upon or crush the lower ones. The boxes are nailed up and 
set one upon another, so as to occupy little room. 



Thinning, Gathering, Keeping, and Marketing. 1 2 t 



PRESERVING FRUIT BY ARTIFICIAL MEANS. 

There are several modes of preserving fruit beyond the ordinary 
season of its ripening. The simplest is to selefl long keeping varie- 
ties, merely placing them away in a cool, dry apartment, on shelves, 
in boxes or drawers, or in tight barrels. This course, variously 
modified, is pursued with apples, winter pears, and grapes. Another 
way is the old fashioned, now nearly discarded, mode of preserving 
in sugar, pound for pound. Another, and in some respefts the best 
mode, is dr3-ing the fruit ; if rich, high flavored sorts are selefted, 
and the drying rapidly performed, in well ventilated rooms, the result 
is excellent ; but poor fruit, half decayed in the process, never 
repays the trouble. The fourth mode — that which claims our parti- 
cular attention at the present moment — is preserving in air-tight cans 
or jars. For this purpose but little sugar is needed, or no more than 
to impart an agreeable flavor. 

There are many modifications of the process. The long and 
minute directions sometimes given, without pointing out the main 
and essential requisites, have rather served to bewilder than assist 
the beginner. All that is absolutely necessary is to select good 
fruit, to heat or cook it, and inclose it in air-tight cases, without any 
air bubbles or interstices. If kept in a cool place, it will remain for 
months without injury, 

PARTICULAR DIRECTIONS. 

Quality of Fruit. It is important that the fruit be well grown and 
well ripened, as it then contains more and richer juice for preserva- 
tion. Small, half green, imperfeft, or half decayed specimens, 
should be reje6led. 

yars or Cans. Glass jars are now generally emplo3-ed — earthen 
succeeds equally well, and is somewhat cheaper, but the fruit cannot 
be seen. A large number of patent covers have been invented, pos- 
sessing various degrees of merit. They may be divided into three 
classes — those consisting of cork ; those made of metal or glass, 
with cement lining ; and those with India-rubber lining. The 
objeflion to cork is its porosity, requiring a large amount of cement, 
through which the air pressing is apt to impart its flavor to the 
fruit. The India-rubber linings are the most convenient and easily 
applied, but they should be well made, and form a perfect fit ; many 
that have been offered in market, not being tight, have caused the 

6 



122 Thinning, Gathering, Keeping, and Marketing. 

spoiling of the fruit. Different modes are employed to remove the 
covers in taking out the fruit. The corks should have two small and 
strong cords placed under them, for lifting tliem out, the ends of 
which should be well covered with cement, to prevent the admission 
of air, or a round piece of cotton cloth may be used for the same 
purpose. Pincers may be used for drawing the cord or cloth in 
taking the covers off The covers may be loosened with the India- 
rubber lining, by inserting the point of a knife. 

The annexed figures represent one of the simplest modes of 
applying the India-rubber lining. A ring of this material, about a 
quarter of an inch wide, and one-eighth of an inch thick, is placed 
in a groove or depression outside the neck, as shown in Fig. 164. A 




Fig. 164. — Top of Jar, with India-ruhher 
ba?id ; place of tin cap shown by dotted 
line. 



Fig. 165. — Seflion of top of far, with 
hidia-rjibber band ; place of India- 
rubber shown by dotted lijie. 



tin cap is then applied, which fits closely, and presses against the 
outside of the band. The upper edge of the jar is ground, so that 
the tin cover rests flat upon it. Fig. 165 is a seftion of this arrange- 
ment. 

Heating tJie Fruit. The fruit should be heated to nearly or about 
the boiling point of water, but should not be made to stew or boil, 
as this would break the form of each specimen, and reduce the whole 
to a mass. For common family purjooses, the best way is to place 
the fruit in a tin pan, with about as much sugar as will give it a pro- 
per flavor, and then set the pan in the top of a stove boiler, where it 
will fit as a hd ; then let the water boil beneath the fruit until the 
whole is well heated through. Small fruits require less time than 
laro-e ones. About fifteen minutes will be needed for strawberries 
qnd raspberries ; twenty minutes for cherries, currants, peaches, and 
plums, and half an hour for apples, pears, and quinces. 

Filling Jars. While the heating of the fruit is going on, place 
three or more empty jars in another boiler, and pour in cold or 
moderately warm water till it rises nearly to their necks. A heavy 
weight, as bricks, flat irons, or flat stones, must be placed on these 
jars, to hold them down ; and it is safest to place a few small strips 



Thin7iing, Gathering, Keeping, and Marketing. 123 

of wood on the bottom of the boiler, before setting the jars in, to 
prevent their cracking by the heat below. When the water about 
the jars has nearly reached boiling, they then may be filled with the 
fruit by means of a dipper. This work is facilitated by providing a 
wide tin funnel (Fig. 166), made on purpose to fit the mouth of the 
jar, and it should have a handle a foot long, to prevent any dangei 
of burning or scalding the hand. When the jars are full, the con- 
tents should be slightly shaken, to start up any air bubbles that may 
remain, and the water allowed to boil slightly about tliem for a few 
minutes. The covers should be then applied, and made air-tight, at 
the same moment the jars are withdrawn from the water. Before 
applying the cover, the jars should be so completely filled with fruit, 
that not the least air or space may remain, but the whole be per- 
fe6lly solid. 

To save the hands from scalding, there should be a pair of forceps 
(Fig. 167) made to fit the neck of each jar, to grasp it readily in lift- 
ing it from the hot water. 

The juice of all small fruits furnishes sufficient sjTup with the 





Fig. 166. — Ftm7ielfor filling Fruit Jars, 
•with a rim set 071 below, to fit the out- 
side of the neck. 



Fig. 167. — Forceps for lifting Jars front 
hot water. 



sugar to fill all the interstices ; but some larger and drier sorts 
require sometimes the addition of a portion of syrup made by boil- 
ing a pound or two of sugar in a quart of water. 

Some persons, after having heated the jars, fill them while they 
are standing on a table, and then replace them, and continue the 
boiling for a few minutes, or until every air bubble has passed from 
them, before sealing them tight. Either way will answer, if the 
work is well done. 

Cemetit. The best is made of one part of tallow mixed with 
about ten or twelve parts of rosin. An increase of the tallow softens 
the cement. The most perfe6l India-rubber linings obviously need 
no cement ; with corks it must be used freely, and is indispensable. 
The best mode is the following, described in the America7i As;ricul- 
ttirist : 



124 Thinning, Gatheriiig, Keeping, and Marketing. 



Fig. i6Z.— Tin 
Saucer /or 
covering top 
of Jar. 



Small tin saucers, or " patty-pans," are procured, an inch more in 
diameter than the mouth of the jar — these may be obtained cheaply, 
by the quantity, of any tinman. See Fig. i68. 

When the jar is filled with fruit, the cork is crowded 
^___^_^^ snugly in, and a coating of cement is placed on the 
^^^^ ^ top. A portion of the melted cement is then poured 
into one of the tin saucers, and the mouth of the jar 
inverted, placed in it — forming, as soon as cool, a per- 
fect air-tight cover, the saucer remaining until the fruit 
is taken out of the jars. Common tea saucers, and 
even blacking boxes may be used, instead of tin saucers. 
Quantity of Sugar required. Some have stated that they suc- 
ceed in keeping the fruit without using any sugar ; but in ordinary 
pradlice it is safer to apply it, and it is best to do so at once, rather 
than to defer it till the fruit is used. Strawberries, 
peaches, pine-apples, and quinces, require but a 
small quantity, five ounces to a quart of fruit being 
sufficient. Cherries, plums, raspberries, and black- 
berries, require more, or from seven to eight ounces. 
Stone Jars. In the absence of common jars, 
which could not be procured, a friend emploj-ed two 
gallon stone jars, with entire success. They were 
filled as already described, the fruit running out all 
around as the lid was applied, so as to prevent any 
vacancy or air, and the whole well cemented. After 
several months, they were opened in perfefl condi- 
tion. 

Tojnatoes. These are the easiest preserved of all 
ripe fruits. They may be kept entire after merely 
removing the skin ; or, what perhaps is better, as well as more eco- 
nomical, stewed down to about one-half of their original bulk, as 
they are a very watery fruit. 

Strawberries need but few minutes cooking ; cherries a greater 
length of time ; peaches still longer, and should be well done. 

In order to determine whether the fruit has been well put up, 
when India-rubber lining is used, lift them by the covers, or apply 
a few pounds' force to them. If the cover comes off, the work has 
not been well done — some air has been allowed to remain, or the 
heating has been insufficient, in which case the boiling must be done 
over again. It is safest to examine them a second time, in about a 
week. 

It is important that the jars, after the whole process is completed, 




Fig. i6g. — Fruit 
yar, filled atid 
covered <witk 
Saucer. 



TJiinning, Gathering, Keeping, and Marketing. 125 

be placed in a cool and rather dry place. If the temperature is 
warm, they may spoil by fermentation ; and experience has fully 
proved that they mould in a damp cellar. If the temperature were 
but a few degrees above freezing, they would probably keep unin- 
jured for years. There is no doubt that the apartment should some- 
times have the credit which is ascribed to a particular mode of put- 
ting up. 

Glass jars sliould be kept in a dark place, to exclude light. 

DRYING FRUIT. 

Drying fruit has several advantages over canning or bottling. It 
is cheaper ; it may be adopted on an extensive scale ; the fruit may be 
kept with less care ; and being several times lighter than when fresh, 
may be sent long distances, or to foreign countries, at a moderate cost. 
When fruit-growers shall learn that dried fruit from the highest flavor- 
ed sorts is as much better than that from the poor unsaleable varie- 
ties so often used for this purpose, as the best fresh fruit of the one 
sort exceeds the other, purchasers will also be willing to pay a much 
higher price for the best article. When, superadded to this, the fruit 
is dried rapidly so as to retain a clear, light color, and a perfe6^ 
flavor, instead of the dark, half fermented fruit resulting from slow 
drying in bad weather, there will be no difficulty in finding a read} 
sale for all that may be offered in market. When abundant seasons 
occur, the surplus should be saved by drying, and may be kepi 
another year. 

In some parts of the Western States, houses are erefted for dry- 
mg fruit, and are warmed by fire heat, by means of a furnace with a 
flue extending around the building, similar to that formerly used foi 
green-houses. This flue is covered with sheet iron. An ample ven- 
tilator is placed at the top for the free escape of the large volumes 
of watery vapor which rise from the drying fruit. Trays or hurdles, 
about two feet wide, six feet long, and three inches deep, with small 
strips or laths forming the bottom, are placed in three tiers, one 
above the other, with a foot or more of space between them. Long 
strips of scantling, laid horizontally, extending the whole length of 
the house, and six or eight feet outside, form a sort of railway track 
on which a frame with rollers runs in and out through a wide door, 
for running in the fresh fruit and bringing out the dried. A house, 
ten by fourteen feet, and eight feet high, has been found sufficient 
for about two barrels of fruit at a time, and about twenty-four hours 
complete the drying process. 



1 26 Thinning, Gathering, Keeping, and Marketing. 

Fig. 170 represents a small, portable, fruit-drying house, capable 
of being carried to the orchard, and used on the ground. It consists 
of a small building from two and a half to four feet square, or of any 
other convenient dimensions, the lower part covered with sheet iron 




to prevent danger from fire, and containing a small stove, extending 
through the house, from the rear of which passes the stove-pipe on 
the outside, the upper portion of which is seen in the figure. The 
fuel would be more completely economized by bringing the pipe back 
again, and passing it up on the same side as the door of the stove, 
reversing the place of the doors for introducing the shelves. 



CHAPTER XL 

FRUITS TO SUPPLY A FAMILY. 

The question is often asked, " What shall I plant in order to obtain 
a full supply of fresh fruit for a family the year round ? " It is diffi- 
cult to give a precise list, as in some seasons the crop may be many 
times greater than in others ; and again, some will bear abundantly 
and others fail in the same season. The following, however, will 
serve as an approximation : 

The earliest fruits, about the first of summer, will be strawberries. 
A sele6lion of the most produ6live sorts, well cultivated, with the 
runners kept cut off, will afford about one quart a day from each 
square rod for a month. Three or four square rods will, therefore, 
give an abundant supply for a family. Four or five hundred plants 
will be sufficient for this extent of ground. These will be followed 
by the earliest cherries, and by currants, raspberries, and gooseber- 
ries. Two dozen bushes of each of the four best sorts of currants, 
the same number of raspberries, and two dozen of Houghton's 
gooseberry, will, if well cultivated, furnish an abundant supply. One 
dozen cherry trees will be enough. Two or three dozen bushes of 
the blackberry will supply a quart or two a day for some weeks 
towards the close of summer. Apricots, early apples, and early 
pears, and a few of the earliest plums, will commence the season of 
abundance which, with the later varieties of these fruits, will last till 
near winter. Winter apples and pears, and all the good-keepirg 
varieties of the grape, will continue the supply until spring. Long- 
keeping apples, such as the Northern Spy, Roxbury Russet, and 
other sorts, if placed in a good, cool fruit room or cellar, will con- 
tinue until the commencement of the new supply of strawberries. 

To obtain this sypply there may be half-a-dozen apricot-trces, a 
dozen or two of plums, two dozen of summer and autumn pears, and 
as many more of winter varieties, the same number of summer and 
autumn apples, and from fifty to one hundred trees of winter apples. 
A dozen or more of peach-trees and the same number of well man- 



128 Fruits to Supply a Family. 

aged grape-vines will contribute materially to the variety and excel- 
lence of the supply. The fourth of an acre of well cultivated vine- 
yard will be sufficient to furnish several pounds of fresh grapes daily 
through tlie autumn and winter months. 

The extent of ground required will be about ten or twelve square 
rods for the different summer fruits, and an acre and a half or two 
acres more for all the others except the winter apples. A plantation 
of dwarf apples and dwarf pears will enable the owner to reduce 
considerably this extent of ground. 

PLAN OF A FRUIT GARDEN. 

The accompanying plan of an acre fruit garden shows the num- 
ber and disposition of the trees of each kind. It is represented as 
a square, but may be varied in form to an oblong shape, planting 
about the same number of trees in fewer or more rows, as the case 
may be. It is so arranged that although the trees are of different 
sizes and at different distances, the rows run both ways, and admit 
readily of horse-cultivation. The plums are placed in a row at one 
side, in order that pigs and poultry may be confined exclusively 
among them during the season of the curculio, which proves one of 
the most efficient means for its destruftion ; and in connexion with 
knocking on sheets, will afford good crops under any circumstances, 
if fully and efficiently applied. A movable or hurdle-fence, separat- 
ing the plums from the rest of the trees, renders the remedy many 
times more efficient than if these animals were allowed the whole 
range of the fruit garden. In some places, where the curculio is par- 
ticularly destructive, cherries and early ajDples are also attacked ; in 
which case, as these fruits are next to the plum row, all may be 
included in the pig-yard, if desired. 

Autumn and winter apples are not required in an enclosure of this 
kind, and the early sorts are placed here only to proteft them from 
being stolen, besides the reason last named. 

Pears may be planted with standards and dwarfs together in the 
same row, the dwarfs bearing and flourishing while the others are 
coming forward ; or they may be placed in separate rows. The 
peaches, if in rows twenty feet apart, and twelve and a half feet in 
the row, will have quite enough room at any age, provided the long 
limbs are thin7ied-in from the outside every two or three years. 
With this care, apples may be planted much nearer than usual. 
None of the trees stand on exaft squares ; the importance of pre- 
serving straight rows for cultivation being greater than the form of 



Fnnis to Supply a Family. 



129 



the space occupied by each tree. When rows are wide apart, less 
room is needed between the trees in the rows. 



% i? I'J # # liiipi ® S S % f^ i^ S 6 ^ 



^f ^' 









^ fc il^ @ ^ rISt, iQ, W 

1^' K XA ^ ^' 0. % ,e 

^' ^ if* if* ^ fiS ."jS fk 

Q ^, «a #. i i ,i is 

^ f^ i Bi^ ^ i i i, 



liNin'- 

s 



.0, a 



A fl O .i C.1 to « *v (5 El <^^ « ^. 
5Ci,4 ^ 6 i& ^' tH Ci i5et>tSCl 






Plums. 



Cherries. 



Early apples. 



Standard and 
dwarf trees. 



Peaches. 



Rasplwrries. 
Gunseberriefi. 
Currants. 
Grapes, 



Fig. 171. — Flan of Fruit Garden. 



By the arrangement we have here planned, the following trees 
may be planted on an acre, namely : 

I row, occupying 20 ft. — 13 ft. in the row. 



15 plum trees, 

16 cherry trees, 
8 early apples, 

16 standard pears, 
29 dwarf do. 

48 peach trees, 
45 raspberry, 
45 gooseberry, . . 
45 currant, 
10 native grapes, . 
In all 132 trees, besides the raspberries, currants, gooseberries, 
and grapes. 

As every cultivator would make a different selection, and as we 
have elsewhere given carefully made lists, it is hardly necessary to 
occupy space at present on this subject, except to remark that varie- 
ties ripening in succession should be sought, when a family supply 
is the objeft. 



40 




26 


2? 




26 


40 




)26 


60 




13 


4 




4 


4 




4 


4 




4 


12 




20 



130 Fruits to Sicpply a Family. 

It may occur to some as an obje6lion, that too much space is 
given to cherry trees. There will "be. however, a decided advan- 
tage from the abundance of light and air for the trees, in diminish- 
ing the tendency to rot in the fruit, one of the most serious draw- 
backs in cherry culture. More room is given to dwarf pears than 
usual, on account of their proximity to the standards. 

All kinds of trees may be made to conform in some degree to the 
room allotted to them, by thinning in the exterior occasionally. 

It may be stated that each side of a square acre is about 209 feet, 
and that the preceding measurements of distances will all come out 
in accordance with the plan. 

There are many who would like a larger fruit garden. The follow- 
ing numbers and distances are accordingly given, the mode of ar- 
rangement being the same as in the preceding plan — each side of 
the two-acre lot being 295 feet. 

40 plums, nectarines, and ) 
^ ^ ' ' \-2. rows, occupymg 

apricots, i ^ r: b 

40 cherries, . . . 2 " " 

10 early apples, . . i " " 

40 standard pears, . . 2 " " 

80 dwarf do. . .2 " " 

80 peaches, . . . 4 " " 

72 raspberries, 

72 currants, 

72 gooseberries, 

10 native grapes, . . i " " 10 " 20 " " 

Strawberry-bed, 13 feet wide, 295 feet long. 

The grapes are near the wall or fence, and, having the strawberry- 
bed and small bushes in front, are not shaded. • 

A fruit garden of this size furnishes 290 trees, ten gi'ape-vines on 
a trellis, and 216 raspberry, currant, and gooseberry bushes, with 
ample space for a strawberry-bed, a portion of which should be pre- 
pared each year for planting anew, say four feet wide, which will 
leave eight feet for bearing beds, and give new plantations every 
tliird year. 

The cost of preparing and cultivating an acre of land, as we have 
proposed, will be almost incomparably less than where all is done 
by hand. The following will approach a correct estimate where the 
soil requires enriching as well as underdrainiug : 



40 


ft.- 


-15 


ft. in row. 


5° 


a 


15 




30 


u 


30 




40 


a 


IS 




20 


a 


n 




80 


a 


15 





Fruits to Supply a Family. 131 

Underdraining an acre of land, at intervals two rods apart, . $25 '00 
Subsoiling twice, trench ploughing four times, and harrow- 
ing twenty-five times, 22 00 

100 loads of manure and drawing, say, 50 00 



$97 00 



This expenditure will probably be returned, on an average, at 
least every year, in the increased value of the crop, after the first 
five years of growth. 

The annual expense of cultivating such a fruit garden would be 
about as follows : 

Ploughing once in spring, to break up the settled earth, . $2 00 
Cultivating with horse, or harrowing six times, . . . 3 00 



Whole annual cost. 



HOW TO OBTAIN FRUIT FOR NEW PLACES. 

This is an inquiry that often occurs in the minds of many owners 
of new places, or who have built new houses on unimproved spots. 
We can inform such residents that much may be done towards an 
immediate supply with proper sele6lion and management, and' that 
the assertion which they often hear, that " it will take a lifetime to 
get fruit" from a new plantation, is an absurd error. 

The quickest return is from planting Strawberries. If set out early 
in spring, they will bear a moderate crop the same season. We have 
repeatedly obtained fine ripe berries seven weeks from the day they 
were set out. The second year, if the bed is kept clean, the pro- 
du6l will be abundant. Wilson's Albany will safely yield any year a 
bushel from a square rod, or about two quarts a day for half a month. 

Mtiskmelons and Watermelons will yield their delicious produfts 
four months after planting. 

Gooseberries, Currants, Raspberries, and Blackberries, all bear at 
about the same period from the time of setting out. Good-sized 
gooseberry plants, say a foot and a half high, will give a good crop 
for bushes of their size, the second year. We have had a bushel of 
Cherry currants the third summer after setting out quite small 
plants, from a row thirty feet long. A bush of Brinckle's Orange 
raspberry has been known repeatedly to bear about a hundred ber- 
ries the same year that it was transplanted — the fruit, however, was 
not full size. 



132 Fruits to Supply a Family. 

Dwarf Pears of the right sorts, and under right management; 
come quickly into bearing. The most proUfic sorts give some 
returns the second year, and more afterwards. Among the dwarf 
pears wliich bear soon, are Louise Bonne of Jersey, Doyenne d'Etd, 
White Doyenne, Giffard, Fontenay, Jalousie, Josephine de MalineS; 
etc. The following sorts bear nearly as early on pear stock, viz. 
Bartlett, Seckel, Winter Nelis, Washington, Onondaga, Howell, 
Passe Colmer, Julienne. 

Grapes afford fruit soon — usually beginning to bear the second 
and third year. The Isabella, York Madeira, Diana, and- Delaware, 
are particularly recommended for this purpose at the north, and the 
Catawba may be added for the Middle States, wherever it does 
not rot. 

Dwarf Apples should not be entirely overlooked in the list of 
early bearers. Half a peck per tree is often obtained the third year 
from the most produ6live sorts. 

A good supply of all the preceding will be sufficient to furnish a 
family with these wholesome luxuries from within a year or two of 
occupying entirely new premises ; and will not only add greatly to 
the comforts and attractions of home, but contribute materially to 
the uniform health of the occupants.* 



* Fruit vs. Malaria. — Residents in the Western States, and other regions where inter- 
mittents and similar diseases result from malaria, state that a regular supply of ripe, home- 
grown fruit, is almost a sure preventive. Eat the fruit only when fully ripe, and eat only 
moderate quantities at a time, and little need be feared. The residents of such regions 
should, therefore, not omit the earliest opportunity for a supply. Plant large quantities of 
strawberries for early summer — they will bear abundantly a year from the time they become 
established. Plant many currant bushes — for these are a most healthy and excellent fruit — 
very hardy — and if in abundance, will last through all the hottest parts of the summer. The 
Doolittle and Orange raspberries are profuse bearers — the former very hardy., the latter 
generally so, but should be laid down and covered with an inch or two of earth for winter. 
The Rochelle blackberry, if pinched in when three or four feet high (about midsummer,") 
will bear abundantly, and prove hardier than if the caneo run up without control. The 
Delaware, Clinton, and Concord grapes, are early and hardy, and will bear in two or three 
years from transplanting. Dwarf apples, on the Paradise and Doucin stock, will flourish in 
any locality, and begin to bear profusely in three or four years, and on the Paradise stock 
often in two years. Some varieties bear early on common stock ; such, for example, as the 
Dyer, Lowell, Early Strawberry, Sops of Wine, Oldenburgh, Porter, Belmont, Jonathan, 
etc ; but these vrill, of course, bear much sooner as dwarfs. The Bartlett, Washington, 
Julienne, Flemish Beauty, Beurre d'Amalis, Onondaga, Howell, and Seckel pears, produce 
early as standards, and the Louise Bonne of Jersey as a dwarf. Houghton's gooseberry 
grows with great vigor, is very hardy, and in two or three years affords almost solid masses 
of berries on the branches. Such fruits as the above should be planted out on every new 
place, as indispensable to health as well as to comfort and economy ; and emigrants to new 
countries should take a supply with them, as the best medicine chest they can provide. 



CHAPTER XII. 



MANAGEMENT OF NURSERIES. 



It is impossible in a work like this to give full diredlions for the 
raising and management of young trees in the nursery. Every one 
who buys trees should know when they have been properly culti- 
vated ; and as some planters prefer to raise their own trees, a few 
leading directions will be laid down for the guidance and assistance 
of such as wish to become more fully acquainted with nursery 
management. 

Soils. The first great requisite is the selection of a suitable soil. 
More depends upon such sele6lion than at first glance would seem 
possible. At least ten thousand good trees may be raised on an 
acre — worth, at twenty cents each, two thousand dollars. If the 
soil is perfeft in every respe6l, and the other requisites of good 
stocks, transplanting, and cultivation, are attended to, there will be 
DO difficulty in raising this amount. But if the soil be wet or sterile, 
or otherwise unsuited to the purpose, none of the trees can be good ; 
one-half or nine-tenths may be stunted, crooked, and unsaleable ; 
the rest will perhaps not sell at half price. While, therefore, a poor 
soil should not be accepted on any terms, it would be better to pay 
a hundred dollars yearly rent, if necessary, to secure one in perfefl 
condition. A light or sandy soil will raise peach and cherry trees 
and often apples, and it may be worked with great ease and in all 
kinds of weather ; but for standard pears and plums a stronger or 
more clayey soil is absolutely essential, and if properly underdrained, 
is often as good for all other trees. Every complete nursery, there- 
fore, should either consist wholly, or in part, of a strong loam or 
loamy clay, which in general will require previous thorough tile 
draining. The necessary fertility given to such a soil will be 
retained several times longer than by light gravel or sand. 
. Nothing is commonly better than old pasture for the commence- 
ment of a nursery. It should be ploughed twice or more until made 



134 Managemejit of Nurseries. 

perfe6lly mellow, which should be done the previous autumn if for 
planting in the spring. Or if turned over in the spring with the 
largest double Michigan plough to a depth of a foot or more, by- 
means of three yoke of oxen, it will generally be found in a fine 
condition. 

If the soil is not rich enough without manuring, it is better to 
apply the manure a year or two beforehand to other crops, or else 
to apply old rotted or composted manure. An application of wood- 
ashes at the rate of forty or fifty bushels per acre, if fresh, or a hun- 
dred or two, if leached, is often useful and sometimes eminently so. 
These ashes are well applied if mixed with the compost at the rate of 
one-tenth or one-twentieth of its bulk. 

Laying Out. Nurseries should be laid out so as to admit of 
horse cultivation. For this purpose strips of land twelve feet wide 
should be left on opposite sides of the nursery, at the ends of the 
rows, for the horse to turn about upon. Cross alleys should be left 
at convenient distances for carting out the ti-ees and for the registry 
of the different kinds in the rows. The length of the rows between 
these alleys will depend somewhat upon the size of the nursery, 
varying from one hundred to three hundred feet. 

Shelter. In selefting a site for a nurser}^, the sweep of prevailing 
winds should be avoided ; as in very windy places the young shoots 
from buds and grafts are apt to be blown or broken off", and the 
young trees bent or inclined. If necessary, belts or screens of ever- 
greens may afford shelter from strong winds, not being placed, how- 
ever, near enough to shade the trees, nor to injure their growth by 
the extension of their roots. On the other hand, low and sheltered 
valleys, being more hable to sharp night frosts, are objeftionable for 
the site of a nursery. 

Fences and other barriers which cause large snow-drifts and a 
consequent breaking down of the young trees, should be avoided as 
much as prafticable. 

Seeds and Stocks. The successful growth of the young nursery 
trees depends essentially on good, vigorous, and healthy stocks. 
Seeds from healthy and vigorous trees should, therefore, be always 
selefted. It is common, in raising apple-seedlings, to procure 
])omace from cider-mills ; wash out the seeds and plant promis- 
cuously. If the strongest seedlings only, thus obtained, are selecSled 
for setting out, good trees would be the result ; but it would be 
better to obtain apples for this purpose from trees of known hardi- 
ness and fine growth. The same remarks will apply to the seleftion 
of pear-seed and cherry, plum, and peach stones. 



Management of Nurseries. 135 

Different modes are adopted for obtaining apple-seeds easily from 
the pomace. The following is similar to that used by most nursery- 
men. Make a box five feet wide, eight or nine feet long, and ten 
inches deep ; leave the lower end, j^ one inch lower than the sides, 
for the water to flow over. Place this box in the bed of a brook 
or stream, on crossbars or scantling, with a dam above to colle6l 
the water into a trough, carrying the water into the box, and pro- 
je6ling six inches over it. This trough should be made of boards 
twelve inches wide nailed together, and the stream should be large 
enough to nearly fill it when flowing gently. To prevent the watei 



•Fig. 172. — Apple-seed washer. 

from dashing into the box too furiously, two boards are first nailed 
together as shown at b, one board being eighteen inches by two 
feet, and the other eighteen inches by one foot. The longer board 
is placed on the top of. the spout, and the shorter at right angles 
across the lower end of the spout. This serves to throw the water 
perpendicularly downwards into the box, and at the same time 
serves to spread it out into a thin sheet. By moving this board up 
or down the spout, the quantity of water pouring into the box may 
be easily controlled. 

One man stands on the board ^, which extends across the box ; 
and the other carries and deposits the pomace (well pounded to 
pieces) into the box at d, one or two bushels at a time. The man 
on the box then stirs the pomace rapidly with a four-tined fork, and 
throws out the straws. The pomace floats over the lower end 
(which is an inch lower than the sides), and the seeds fall to the 
bottom. A few back-strokes from the lower end of the box assist 
in the separation of the remaining pomace. In washing a " cheese " 
that contains a bushel of seed, it is usual to wash it two or three 
times, by using a scoop-shovel. Afterwards, the last cleaning pro- 
cess is given to it by placing the whole in a box, and then scratch- 
ing a four-tined fork through it a few times. A little experience wilj 



136 Management of Nurseries. 

enable any one to judge accurately of the proper quantity of water 
to turn on, so as to make rapid work, and not carry the seed over 
the box. 

The pomace, /r^j-/^ from the cheese, should be drawn and placed 
on a board platform beside the box, and then plenty of water thrown 
upon it, until it is thoroughly soaked. This will render it easily 
beaten to pieces with a hoe. The pomace should never remain in 
the cheese over twenty-four hours, as it soon ferments and the seed 
is spoiled. 

The best stocks for raising standard cherries suited to the east- 
ern portions of the Middle States, are procured from the Black 
Mazzard, which is the original type of the heart varieties. The 
fruit is to be collefled when fully ripe by shaking or beating off on 
sheets placed below — the pulp washed off and the stones mixed 
with alternating layers of sand, and kept exposed to freezing and 
thawing until early the following spring. They are then to be 
planted out in nursery beds or thick rows. The spring following 
they may be transplanted to the permanent rows of the nursery. If 
the stones, after being washed from the pulp, are to be carried to a 
distance, they should be dried in the shade for a few days to prevent 
moulding. But the drying process should not be continued, as a few 
weeks' exposure to air will lessen or destroy their power of vegetat- 
ing. Plum and peach stones may be similarly treated ; but peach- 
stones do not as soon become injured by exposure to air as those 
of the smaller fruits. Plum and cherry stones keep well through 
winter, after being mixed with sand, by placing them in shallow pits 
only a few inches deep, and covering them with flat stones. They 
start very early in spring, and should be planted the moment the 
frost is out of the ground. 

For dwarf cherries the seeds of the Mahaleb are used, and are 
treated precisely as those of the Black Mazzard already described. 
In the Western States the Mahaleb succeeds better as a stock than 
the Mazzard ; and the Morello stock, which is still hardier, answers 
the purpose well where the others fail, although the heart varieties, 
when budded into it, do not take readily unless these stocks are in 
the most thrifty condition. 

Dwarf apple-trees are obtained by budding the common varieties 
on the Paradise or Doucin stock. The small Paradise apple, which 
grows but little larger than a currant-bush, reduces the size of the 
apple-tree worked upon it so as not to grow more than six or eight 
feet high, and to bear in two or three years. The Doucin stock is 
larger, and forms an apple-tree intermediate between the dwarf and 



Management of Nurseries. 137 

the common standard. Both of these stocks are raised by layers or 
stools, and are commonly imported from Europe by nursery-men. 

The French quince, which is employed as a stock for working 
such varieties of the pear as succeed well upon it to form dwarfs, is 
obtained by stools, layers, and cuttings. When cuttings are planted 
they should be made in autumn, about ten inches or a foot long, and 
either planted out the same autumn or very early the following spring. 
They should be set in a compa6l soil, the earth closely pressed 
about them — the tips proje<5ling an inch or two above the surface. 
They generally fail in a light or gravelly soil. If set out either in 
autumn or spring they should be covered with an inch or two of fine 
fresh manure. This protefts them from the cold through winter, 
and preserves the moisture of the ground in hot weather. Many of 
them will take root and grow, and should be taken up in the follow- 
ing autumn, and heeled in and covered, ready for setting out in the 
nursery rows in spring. 

Planting Seeds. Seeds are usually planted in thick seed-beds for 
the first year — especially those of the apple, pear, plum, and cherry. 
The ground should be rich, mellow, and in perfe6t condition. As a 
general rule, the depth should be from three to five times the length 
of the seed — heavy soils requiring less depth than light ones. If 
there is much clay the surface should receive a sprinkling about 
half an inch thick of fine manure to prevent the formation of a crust. 
The seedlings should not be so thick as to retard each other's 
growth. The ground should be kept constantly mellowed through- 
out the summer to promote as free a growth as possible. The seed- 
lings should be taken up in autumn, and either heeled in or packed 
in boxes with fine compadl moss. Before setting out they should 
be carefully assorted, so that a uniform size may be in each row and 
no irregularities or gaps occur. Before setting out, the tap-roots 
should be shortened and the tops reduced. All imperfeft or doubt- 
ful plants should be rejefled, in order to save the useless labor of 
transplanting those which will not grow or take the bud. 

Seedlings which have a single slender root, as the 
apple, may be transplanted expeditiously with a dibble, 
which may be easily made of an old spade-handle shod 
with sharp iron as in the annexed cut. Fig. 173. The 
'.oil being previously deep and mellow, this instrument 
is thrust down by the side of the stretched line, finishing 
the hole by a few slight lateral motions of the hand, then 
thrusting in the seedling held in the left hand and press- f"'?- '73- 
ing the earth very compaflly about it with the same tool. Great 



138 Management of Nurseries. 

care is to be taken that the hole be entirely and closely filled, and 
that no cavities are left among the roots below. If the weather be 
dry, it will be well to immerse the roots previously in mud ; and in 
any case but few plants should be left exposed to the air at a time. 

If the seedlings be valuable, as those of the pear, or have broad 
branching roots like the French Quince, they should be set out with 
a spade — a trench being previously cut by the line for this purpose, 
or a straight furrow made by a skilful ploughman before the line is 
stretched. One man holds each successive seedling by the hand, 
placing it close to the line, while the other covers the roots with a 
spade, moving backwards in the row. 

Seedlings may be set out in the nursery row in autumn if per- 
feftly hardy and the soil is not subject to heaving by frost ; but, as a 
general rule, it is safer to do all the transplanting in spring. Pear 
stocks should be set out very early in the spring, to prevent check 
in their growth, and to admit of budding the same season. 

The age for setting out seedlings must depend on circumstances. 
Yearlings, if strong and vigorous, are always the best, and it is ex- 
tremely desirable that they grow with sufficient vigor to be budded 
the same season. If the budding has to be deferred, a whole year 
of time, cultivation, and care, is lost — more than enough to overbalance 
the additional cost of the best stocks. 

Ctiltivafion. The soil in the nursery should be kept perfeftly 
clear of weeds and in a state of constant ctiltivation — especially dur- 
ing the early growth of the seedlings and young trees. Hand-hoe- 
ing is expensive, and is only needed for the extirpation of weeds, 
and occasionally, when performed with a pronged-hoe, for loosening 
the clayey soil between the trees. The horse should be kept con- 
stantly going, either with the plough or cultivator. Careful hands 
should be employed for this purpose, who can run closely to the rows 
without injuring the trees. Short whiffle-trees should be used with 
the strap-traces passing round the ends as figured in a previous 
chapter. If the plough is used it should run shallow when near the 
rows. It is a useful implement for turning the soil away from trees 
before hoeing out weeds ; and it may be also used for throwing a 
slight covering of mellow soil against them to cover up weeds as 
they are just appearing at the surface. 

Budding and Grafting. Root-grafting is extensively praflisedby 
nurserymen for the api^le. The mode of its performance is 
described in the chapter on the apple. In setting out the root 
grafts great care should be taken to pack the earth closely around 
them. Leaving cavities below, which is not unfrequently done b} 



Management of Nurseries. 139 

careless workmen, is sure to result in their failure. Re ot-graftmu 
the pear only succeeds when strong seedlings, with well branchec 
roots, are taken, and the whole plant used, inserting the graft at the 
collar and wrapping with muslin plasters. 

Nearly all other stocks are budded. The time for budding varies 
much with the kind of tree, and with its condition. To prove suc- 
cessful, it must be done when the bark of the stock lifts freely from 
the wood, and also when the inserted buds have been sufficiently 
matured. The cherry, in general, requires budding on the mazzard 
stock, about midsummer ; but sometimes the growth of the stock 
continues so late that it may be done near the close. The Mahaleb 
continues to grow later, and the budding may be correspondingly 
deferred. On the common stock the plum requires early budding ; 
the wild or Canada plum, used for dwarfing, continues to grow much 
later. The operation may be performed on the apple at any time 
between the maturity of the inserted buds and the decrease in the 
growth of the stocks. The same remark will apply to the pear on 
pear stocks ; as the latter is frequently struck with leaf-blight, which 
at once checks growth, it is safest to bud the standard pear early. 
The peach and the French quince are worked towards the close of 
summer and the beginning of autumn. As the removal of leaves 
from a tree in full growth always checks it, the stocks should have 
the side shoots cut away to facilitate the operation of budding when 
necessary, some weeks before it is done, that they may recover 
entirely from its effefts and be in a vigorous condition for the lifting 
of the bark. If this has not been seasonably attended to, it may be 
performed without detriment the same day the buds are inserted, 
cutting away as little as may be convenient. 

It is hardly necessary to remind the operator of the importance 
of securing good, well ripened strong buds ; of keeping the shoots 
well shaded and fresh during the day ; and of carefully registering 
every variety, both by tally stakes at the ends of the rows and in a 
book kept for the purpose. 

The best and handsomest trees are made when the buds are 
inserted within two or three inches of the ground. Dwarf pears 
should be budded at the surface. Crooked growers are sometimes 
wprked on straight stocks three or four feet high. 

Where buds fail they should be rebudded if the stocks will 
admit ; but if not, they should be grafted the following spring. 

In heading down budded stocks in spring it is important that it be 
done quite early or before the buds swell, especially for the pear, 
plum, and cherry, which are severely checked in growth by the loss 



140 Management of Nitrseries. 

of growing buds or foliage. For the same reason all other sprouts, 
except from the inserted bud, should be kept constantly and closely 
rubbed off. 

About midsummer or a little later the projedling stubs (already 
mentioned in the chapter on Budding) should be carefully pared 
down to the growing shoot. The sooner this work is done the bet- 
ter, that the cut surface may heal over, provided the shoot has become 
strong enough to prevent the danger of breaking out. 

Digging or Liftittg the Trees. When nursery trees have grown 
sufficiently for removal and transplanting, they may be taken up any 
time between the cessation of growth in autumn and its recom- 
mencement in spring, when the air is not freezing and the ground is 
open. If a whole row is to be lifted at a time, the labor may be les- 
sened by first ploughing a furrow away from the row on each side. 
Then two spades made of steel and strong enough to bear the 
full weight of a laborer are placed on opposite sides of the tree at a 
distance of a foot or more from it. The blades, which are at least 
fifteen inches long, are thrust downwards to their full length into 
the soil under the tree. A lifting motion raises it with the principal 
roots entire. Spades for this purpose, costing several dollars each, 
are manufactured only by the best edge-tool makers in the country. 
Before or at the time of removal the trees should be marked with 
wooden labels furnished with copper-wire to fasten them to the limb. 
They are made of pine or other suitable wood, about half an 
inch wide, three inches long, and one-twentieth of an inch thick. A 
very thin coating of white-lead paint applied just before writing the 
name with a common black-lead pencil renders the letters perma- 
nent ; but they will last a year or two if the letters are written on a 
moistened surface. If written dry they wash out in a few weeks. 

Packing for transportation. Several million fruit trees are every 
year purcliased by the farmers of our country. A large majority of 
these are conveyed long distances from the nursery by railway. 
Much of their safety from injury on the road, and their consequent 
success when set out, depends on the manner of packing. Trees 
may be packed so as to open from the bundle or box, after being 
tumbled over iron rails a thousand miles or more, as fresh, plump, 
healthy, and uninjured, as the moment they were lifted from the mel- 
low soil ; and they are sometimes packed so as to become bruised, 
barked, and hopelessly shrivelled before they have travelled a tenth 
part of that distance. 

The farmers who pay the three million dollars yearly for fruit trees, 
should understand well the difference between good and bad packing 



Management of Nurseries. 141 

Whether encased in bundles or boxes, it is absolutely essential 
that trees be protected from bruising, and that the roots be kept 
constantly moist from the moment they are dug up, till they reach 
their destination. The first named obje6l is accomplished by sprin- 
kling straw through every portion of the mass of trees ; and the lat- 
ter by first dipping the roots in an artificial bed of thin mud, and 
then imbedding them in damp moss. The mud or the moss alone 
may answer for very short distances (the moss should, however, 
never be omitted) ; but as there are frequently unexpe6led deten- 
tions, the best nurserymen always pack about as well for a journey 
of fifty miles as for two thousand. The additional labor is but 
small — the benefit may be great. 

Packing in boxes, which is always best for long distances, does 
not require so much pra6lice, although as much care as in bundles. 
If the trees are all well encased in straw, or properly prote6led by it on 
every side and through every part ; the roots shielded from the dry 
air as already stated ; and sufficient pressure given to them to pre- 
vent chafing and ratthng, they cannot become easily injured. The 
boxes need the additional strength of iron hoops at the ends and 
comers. 

To pack a bundle or bale, first provide two simple blocks of wood, 
like that shown in Fig. 174, into which two diverging stakes are 
inserted, loosely, so as to be withdrawn easily. 
Place these a few feet apart, to form the trough 
for building the bundle. Lay the trees in this 
trough, perfectly parallel, and with the roots 
together, sprinkling straw among the stems and 
branches, and damp moss among the roots as the p; 

bundle progresses, until enough are ready. Fifty 
medium-sized trees will make a fair-sized bundle. Then tie it up 
with three or four twisted straw bands, as tightly as one man can 
conveniently draw. This may be facilitated by using first a broad 
leather strap to draw the bundle together. The strap may be two 
inches wide, eight feet long, with a buckle. The bundle is then 
ready for receiving the straw. 

Next, place upon and across the little truck or wagon represented 
in Fig. 175, four strings or cords, then a layer of rye-straw, to form 
the outside coating. As the bundle is longer than the straw, the lat- 
ter must be spliced, which is effefted by first placing a layer towards 
the place for the roots of the trees, and then another layer overlap- 
ping this, towards the tops. Place within the side-boards other 
portions of straw, and finally cover the top, observing now to lay the 




142 



Mmiagement of Ahirsej'ies. 



straw first on the tops, and lastly on the roots. Then tie lugether 
the ends of each of the four strings, which will hold the straw in 
place. Raise the bundle a few inches by placing beneath it short 
pieces of scantling, to admit passing the cord under. Then apply 
the rope connefted with the windlass, as shown in Fig. 175, by sim- 
ply passing it once around the trees. A few turns of the crank will 




Fig. 175. 

draw the bundle with great force compaftly together — at which place 
pass a strong cord (one-fourth or one-third of an inch in diameter) 
and secure it by tying. Slacken the rope ; move truck a foot, tighten 
the rope again, and add another cord. In this way proceed from 
bottom to top, till the straw is so firmly secured by the cords, that 
no handling, however rough, can displace it. By tj'ing 
each coil, the rest will hold the straw if one happens to 
become worn off or cut. Add moss to the exterior of the 
roots, encase the moss in damp straw, and sew on a 
piece of strong sacking or gunny-cloth, and the bundle is 
completed, as shown in Fig. 176. 

The former pra6lice among nurserymen was to draw 
the bundle together by dint of stout puUing by hand ; 
but the present mode by the use of a windlass, is not 
only many times more expeditious but much better — as it 
was formerly almost impossible to bind on the straw in 
so firm and secure a manner, as to withstand all the 
thumps and rough-and-tumble handling of modem rail- 
way hands without displacement. 
Fig. 176. The following dimensions may be useful to those who 

wish' to construfl this packing machinery ; Windlass three feet high 
to top ; posts fifteen inches apart inside ; cylinder four inches in 
diameter ; rope about eighteen feet long. The truck is about two feet 
wide between the wheels, eight feet long ; the axles six feet apart j 
wheels seven inches in diameter. 

When trees are always boxed, they may be secured advantageously 
in small bundles by this mode for placing in the boxes. ^ 



Matiagcmcnt of Niirscries. 143 

Convenient dimensions for boxes where large quantities are to be 
packed, are two and a half feet square and nine feet long. They 
should be made of light and strong boards, and if sound half an inch 
in thickness will answer. Four series of battens will be necessary 
for the length — two at the ends, and the others at intervals of three 
feet between. Good battens are made of elm or other wood of equal 
hardness and toughness, which may be sawed for this purpose into 
strips two and a half inches wide and an inch and a fourth in thick- 
ness. When the boards are well nailed to these battens, the whole 
forms a stout box. When closely and solidly packed, the lid is 
nailed on, and iron-hoops are nailed on the outside against every 
Datten, and extending around the box. The direflion is then writ- 
ten distin6lly with a mixture of lamp-black and turpentine, or of 
lamp-black and rock-oil; The following materials should be pro- 
cured beforehand for packing : Boxes, with iron-straps or hoops for 
the corners ; moss, for the roots ; straw, for the tops ; labels, for 
designating the sorts ; flag, oziers, or rye-straw, for tying bunches ; 
large labels of cloth, parchment, or wood, for designating bunches ; 
lamp-black and turpentine or rock-oil, and brush for marking boxes. 
If the trees are to be packed in bales or bundles, provide long 
straight rye or other straw, baling-cord, gunny-cloth or Russia mats, 
sewing-twine, large packing-needles, directing-labels, white-lead 
paint, and soft pencil. 

After the crop of nursery trees is removed from the ground 
another one should not be planted in the same place until the soil 
has fully recovered from the exhaustion of the first. An interme- 
diate crop of clover turned under for manure is found useful. There 
should be an interval of at least two or three years before occupying 
the ground again with nursery ; although a less time is often given 
in connexion with heavy manuring. 



CHAPTER XIII. 



INSECTS AND DISEASES. 

Insects are among the most formidable enemies to successful fruit- 
culture. It has been computed that the losses occasioned by the 
curculio alone amount to at least a million of dollars annually. 
Planters are deterred, by the attacks of this insefl, from attempts tc 
raise the apricot, nectarine, and plum ; and the market supply of 
apples and pears is much disfigured by it. The apple worm is 
becoming scarcely less formidable. As a general rule those reme- 
dies are of little value which attempt merely to repel insects without 
destroying them at once. The first question, therefore, which may 
be properly asked when a remedy is proposed is — does it kill the 
insedl ? 

DESTRUCTIVE INSECTS. 

The Caterpillar [Clisiocanipa Afiiericafta). This has been a most 
serious enemy to the apple, and some other trees, in most parts of 
the country. It has its seasons of increase and decrease. Some 
years it has nearly stripped whole orchards ; and again it has 
diminished in numbers in successive years, till few could be found. 

There are many species which feed on the apple leaf ; but the one 
here alluded to, is that known as the common orchard caterpillar, 

which is hatched in spring as 
soon as the leaf-buds begin to 
open. At this time, it is not the 
tenth of an inch long, nor so 
large as a cambric needle, but 
it continues to increase con- 
stantly in size for several weeks, 
until two inches long and a 
quarter of an inch in diameter. 
It then spins a cocoon and passes to the pupa state. In the latter 
part of summer it comes out a yellowish brown miller (Fig. 177), lays 
its eggs, and dies. The eggs are deposited in cylinders or rings, 




Fig. 177.— Moth of Apple-tree Caterpillar. 



Inse£ls and Diseases. 



1 45 




Fig 175. 



containing three to five hundred each, encircling the smaller 
branches, and usually within a few inches of 
the extremity. The accompanying figure (Fig. 
178) represents one of these masses of eggs 
of the natural size. They remain through 
winter, protedled from the weather by a vesicu- 
lar water-proof varnish, and hatch in spring, 
as just stated. Each colleftion of eggs makes 
I nest of caterpillars. 

One nest is enough to defoliate a large 
branch, and when several are on a tree, the 
size and quality of the fruit are seriously less- 
ened. 

The best mode for their destru6lion, is to 
cut off the small branches which hold the eggs 
during autumn or winter, and commit them to 
the fire. The most convenient implement is a 
long pole, armed with a pair of clipping- 
shears, worked by a cord ; or a sharp hooked 
knife, on the end of a pole, will answer nearly 
as well. The eggs are seen at a glance, after 
a little praftice. If this work is done just at the moment the eggs 
are hatching, it will be equally efficacious, and the webs or downy 
covering of the young insefls render them conspicuous. Every 
nest of eggs thus removed, which is done in a few seconds, totally 
prevents a nest of caterpillars in the spring, and is far more expedi- 
tious and effeftual than the usual modes of brushing off the cater- 
pillars with poles, brushes, or washing them with soap-suds, lye, 
or whitewash at a later period. 

Dr. Fitch says : — " If sulphur be dusted upon the leaves it 
increases the appetite of the caterpillars, whereby they eat the 
leaves more greedily and grow more rapidly. Yet it has been pub- 
lished as a remedy for these caterpillars, to bore a hole in the trunk 
of the tree and fill it with sulphur ! " The best remedy is, to be on 
the look-out for the eggs of these caterpillars. 

The Borer (Saperda bivittata). This inseft enters the tree 
and cuts into the solid wood near the surface of the earth. It is a 
dangerous enemy ; for while only a few small holes are perceived in 
the bark outside, it may have perforated the wood internally in all 
direftions and reduced it to a mass of powder. 

Not only the apple-tree, but the quince, mountain ash, and haw- 
thorn, suffer greatly from the attacks of this inseft. 

7 




146 Inse6ls and Diseases. 

The perfe6l inse6l is a brown and white striped beetle (Tig. 179), 
about three-fourths of an inch long, which flies at night. It deposits 
its eggs late in .spring or the first of sum- 
mer, in the bark near the surface of the 
ground, and sometimes in the forks of the 
branches. The first indication of its pre- 
sence is the appearance of numerous 
small round holes, as if tlie bark had been 
perforated by buck-shot. These holes 
will soon become more visible by the 
ejefted dust. 

Dr. Fitch gives the following d'stinft 
Fig. 179.-^///.-^^.. Borer, account of this inseft in the Illits'rated 

Annual Register : 
" The beetle comes abroad in June, and drops its eggs undor the 
loose scales of the bark, low down near the surface of the earth. 
The worm which hatches therefrom eats inward through the bark, 
till it comes to the wood. It there remains, feeding upon the soft 
outer layers of the wood, and thus excavating a shallow round 
cavity under the bark, the size of a half-dollar ; though wheie two, 
three, or more worms are lodged in the same tree, as they always 
preserve a narrow partition between their cells, one never giiawing 
into . that of another, these cells by crowding upon one another 
become of an irregular form, and almost girdle the tree. 1 he cell 
is always filled with worm dust, crowded and compafled together, 
some of which becomes crowded out through a crack in tho bark, 
or a hole made by the worm. And it is by seeing this sawdjst-like 
powder protruding out of the bark, that we detefl the presc;nce of 
these borers in the tree. The worm contimies to feed and enlarge 
its cell under the bark for about twelve months, until it has oecome 
half grown and is from a half to three-fourths of an inch in length. 
Its jaws have now acquired sufficient strength for it to attack the 
solid heart wood of the tree, and it accordingly bores a cylmdrical 
hole from the upper part of its cell, upward in the solid wood, to a 
length of three or four inches or more, this hole inclining inwards 
towards the centre of the tree, and then curving outwards till its 
upper end comes again to the bark. It then stuffs the upper end 
of this passage with fine chips or worm dust, and its lower end with 
short fibres of wood, arranged like curled locks of hair, thus form- 
ing an elastic bed on which to repose during its pupa state. These 
operations being completed, it throws oif its larva skin and becomes 
a pupa, usually at the close of the second summer, or about fifteen 



Inse6ls and Diseases. . 147 

months after it hatched from the tgg. In this state it lies through 
the winter, and changes to its perfe6l form the following spring, but 
often continues to lie dormant several weeks after its final change, 
until the season becomes sufficiently warm for it to come abroad. 
Awaking then into life and a6livity, it crawls upwards, loosening and 
pulling down the chips and dust that close the upper end of its bur 
row, till it reaches the bark. Through this it cuts with its jaws a 
remarkably smooth round hole, of the exa6l size requisite to enable 
it to crawl out of the tree. The sexes then pair, and the female 
deposits another crop of eggs." 

Remedies. It is nearly impossible to save a tree, unless taken 
early. At the first, the inse6l may be cut out with the point of a 
knife. If deeper in the wood, it may be extra6led by a flexible 
barbed wire, or punched to death in its hole by a flexible twig. To 
prevent the insedl from emerging and laying its eggs, it is doubly 
important that this be done early in the spring ; but the trees should 
be repeatedly examined at other periods of the year. 

Various remedies have been proposed to prevent the beetle from 
laying its eggs in the bark. A mixture of tobacco water, soft-soap, 
and flour of sulphur, applied to the bark in the form of a wash, or 
soft soap alone used in the same way, has been attended with 
partial success. The application should be made towards the end 
of spring, and repeated for a few weeks if washed off by rains. 
But the best and most perfe6l remedy is the examination of the tree, 
and the destru6lion of the young insedls as already described. 

The Apple-worm ( Carpocapsa pomonella) attacks the fruit, by 
entering at the blossom, and feeding at the core. In some years, it 
has been so common, as seriously to injure the quality of the crop. 
The best preventive is to allow swine or sheep to pick up the 
wormy fruit as it falls, thus destroying the enclosed inseft, and pre- 
venting its spread. Sheep may be prevented from eating the bark 
of the trees by rubbing the trunks with blood, which is easily done 
with a piece of liver from the butcher. 

The following figures (Fig. 180) exhibit the apple-worm in its 
different stages ; a, the larva ; b, the same magnified ; c, the cocoon ; 
d^ the pupa within the cocoon ; e,f, the perfect inse6ts, known as the 
" Codling moth ; " g, the young larva, just hatched, after having been 
deposited within the calyx ; h, z, k, /, the progressive work of the 
larva within the apple, till it escapes. 

Aphis. Aphides, or plant lice, frequently infest the leaves of the 
apple, pear, cherry, etc. When they appear in vast numbers, cover- 
ing the surface of the leaves and twigs, they retard growth and injure 



148 



Inse£ls and Diseases. 



the trees by sucking the juices. They may be destroyed by a solu- 
tion of whale oil soap, or even by common soap-suds. It may be 
applied with a syringe ; or young trees in the nursery, and their 
branches, may be bent over and immersed in the liquid contained in 
a large pail. It should be repeated as often as they reappear, and 




Fig. 1 80. 



the evening is the best time to apply it. If too strong, it may injure 
the leaves, and a previous trial on a single tree as a precaution is 
best, till the right degree of strength is ascertained. 

The Woolly Aphis {Aphis lanigera*), a European inseft, falsely 
termed American blight, is a species of aphis or plant-louse, covered 
with long, white, cottony hair. In England it has proved very 
destru6live ; and on young trees in this country it has done some 
injury. It is destroyed by whale-oil soap, and by lime-wash. 

The apple-root aphis {Peinphigiis pyri) penetrates the roots and 
causes knobby excrescences, which, when numerous, check and 
injure the tree. To destroy it, scrape the earth away, and wash with 
strong soap-suds. 

The Apple Bark-louse {Aspidiotus conchifonnis') is thus described 
by Dr. Fitch ; — " It makes its appearance as a little brown scale, 
one-eighth of an inch long, the shape of an oyster shell, fixed to the 
smooth bark, resembling a little blister. This scale is the dried 
remains of the body of the female, covering and protefting her eggs, 

* Eriosoma. lanigera., of later naturalists. 



Inse£ls a7id Diseases. 149 

from a dozen to a hundred of which lie in the cavity under each 
scale. These eggs hatch the latter part of May, and the young Uce 
diffuse themselves over the bark, appearing as minute white atoms, 
almost invisible to the eye. They pun6ture the bark, and suck the 
, sap from it. The females soon fix themselves and become stationary. 
They die and become overspread with a substance resembling fine 
blue mould, which, wearing off, the httle oyster-shaped scale again 
appears in July. They sometimes become so multiplied that the 
bark of the trunk and limbs is everyAvhere covered and crowded 
with them, and if the tree is weakened by borers, fire blight, or other 
disease, these bark-lice thus multiplying, kill it. In years past, over 
all the country adjacent to Lake Michigan, every apple-tree has been 
destroyed by this inseft." 

The late A. G. Hanford was successful with a mixture of equal 
parts of tar and linseed oil, applied warm, not hot, early in spring, to 
the bark. This mixture does not continue soft and spread over the 
surface and close the pores so as to kill the tree, as grease would do ; 
but it forms simply a varnish, which soon becomes hard, and when 
the tree appears in leaf and begins to grow, this varnish cracks and 
peels off, carrying the bark-lice with it, and leaving the bark fresh 
and smooth. Dr. Fitch, in his Treatise on Insefts, mentions 
another remedy which he considers very efficacious, prepared as fol- 
lows : — Leaf tobacco is boiled in a strong l)'e until reduced to an 
impalpable pulp, and this is then mixed with soft soap (which has 
been made cold, and not boiled), the whole mixture becoming of the 
consistence of thin paint ; this, when applied, does not easily wash 
from the tree, as lye, tobacco water, etc., would alone. One applica- 
tion with the brush to every part, will prote6l trees two years. A 
young orchard of one hundred and fifty trees, required two men a 
fortnight to go over every part, branch and twig, through the orchard. 
The trees grew thriftily, and were perfeftly free from lice, while others 
in every direction were dying from their attacks. 

Quassia, soda wash, etc., have been strongly recommended, but 
are much less efficient. Scraping and scrubbing, in summer, with a 
stiff brush, in soap suds are useful. Thriftiness from good culture 
is the best preventive ; and trees badly affe6led should be cut up 
and burned. 

The Canker Worm {Anisopteryx vernata). This caterpillar 
appears to have been, as yet, chiefly confined in its destru6live rava- 
ges to portions of New England. The following figures represent 
the perfe6l inse6l, the male with wings, the female nearly destitute 
(Fig. 181). The canker worm attacks both fruit and leaves ; when 



ISO 



Insects and Diseases. 



numerous, the small webs it makes, added to the destruction of the 
foliage, give the tree the appearance of having been scorched. The 
remedies consist in various contrivances to prevent the female 
inse6ls ascending the tree. One mode is to encircle the trunk 
with a canvass belt, coated with a mixture of tar and train oil 
The mixture needs repeatedly renewing. Applying the tar directly 
to the bark endangers the life of the tree. Dennis's lead troughs, 
filled with oil, have proved efifeftual. Circular strips of zinc, about 
four inches wide, passing around the trunk of the tree, the lower 





Fig. i8i. 

edges standing out, as. shown in Fig. 182, prove the most efficient 
remedy, as the inserts cannot pass the lower rim. Sheet iron will 
not answer, as they cling to the rusty edge. 

The Peadi-worni or grub {jEgeria exitiosa, T7'oc]iiluun exitio- 
sufn, of later authors) cuts into the bark (never far into the wood), 
just below the surface of the ground. It attacks the peach, ne6la- 
rine, and apricot. Its presence is indicated by the exudation of gum 
at the root, mixed with excrementitious matter resembling sawdust. 
It is very easily destroyed by scraping away the earth at the foot of 
the trunk, and following the worm to the end of its hole with a knife, 
beneath the thin shell of bark, under cover of which it extends its 
depredations. If an orchard is thus examined once in spring and 
once in early summer, few will escape. But to exclude the inseft, 
as a means of prevention, heap around each tree a small mound of 
air-slaked lime or ashes, coal ashes, or even earth, in spring, allow- 
ing it to remain till autumn. Encasing the foot of the tree with 
pasteboard, or with stout oiled or painted paper during the summer, 
efFeftually prevents the deposit of eggs in the bark. 

The perfe6l inseft of the peach-worm. Figs. 1S3 and 184, is a 
four-winged moth, resembling in form a wasp, but totally distinti, and 
in its character and habits closely allied to the butterfly and miller. 



Inse£ls and Diseases. 



151 



It deposits from early in summer till autumn, at the foot of the tree, 
its exceedingly minute, whitish eggs, which soon hatch, and the 
larvae or worms enter the bark. The next season they encase them- 
selves in a sawdust-like cocoon, in their holes under the bark ; and 
emerging as perfeft insefts, lay their eggs and perish. The perfedl 
inse6l is very rarely seen, but is easily obtained by inclosing the 





Fig. 183. — Peach-tree Borer. 
(Male.) 



Fig. 184. — Peach-tree Borer, 
(Female.) 



pupa. Fig. 185, (5, c, which is readily obtained in summer at the roots 
of negle6led trees, beneath a glass, or in a gauze case. As this 
inseft confines itself to the bark, its destru6lion is very easy. It 
rarely happens that trees are completely destroyed by it, unless they 
are small ; death can only take place when the tree is girdled. 
Timely care will prevent this ; the evil, in fa6l, is only to be dreaded 
by negligent cultivators. 

The " Cherry Slug'''' {Selandria cerasi) (Fig. 186), when in large 
numbers, does serious injury by eating the leaves. It is sometimes 
very destrudlive to both pear and cherry-trees. This animal, which 





Fig. 185. — Pupa of Peach-borer. 

is the larva of an inseft, is about half an inch long, and of a dark 
greenish brown when filled with food. Its smooth, shining, and 
jelly-like skin, and snail-like appearance, have given it the name 
" Slug.'''' It may be repelled by dusting the cherry leaves regularly, 
while wet with dew, with dry fresh ashes. Sand or pulverized earth, 
thrown briskly among the leaves, also repels it. Doubtless a fine 



152 Inserts and Diseases. 

dusting of white hellebore, found so eflfeftual for the currant-worm, 
would destroy it. 

The Cu7'C7ilio {RyncJiceiius itentipha}', Conotrachelus noutpliar, of 
some writers), represented in the annexed figure (Fig. 187), is a small 
insefl not more than the fourth of an inch long, of a dark brown 
color, the sheaths covering the wings slightly variegated with lighter 
colors, the body resembling in size and appearance a ripe hempseed. 
It is distinguished by an elongation of the head, resembling a con- 
spicuous rostrum or beak proje6ling from the front part of its thorax. 

About the time the young fruit attains the size of a pea, the cur- 




Fig. 187. — CurcuUo. Fig. i88. — y'cnmg Plum, stimg by CuradiOt 

Mag7iified twice. 

culio begins its work of destru6lion. It makes a small crescent- 
shaped incision in the young fruit, and lays its tgg in the opening. 
The presence of the egg may be easily detected by these incisions 
upon the surface ; the above figure (Fig. 1 88) represents one of 
these magnified twice in diameter. The egg soon hatches into a 
small white larva, which enters the body of the fruit and feeds upon 
it, causing, usually, its premature fall to the ground. 

The period at which the young fruit falls, after being punctured, 
varies with its age at the time of the injury. Those first injured 
drop in about two weeks ; but if the stone is hard when the egg is laid, 
the fruit remains till near the usual period of ripening, sometimes 
presenting a fair and smooth exterior, but spoiled by the worm within. 

The insefl, soon after the fall of the fruit, makes its way into the 
earth, where it is transformed into the perfedl inse6l or beetle, to lay 
its eggs and perpetuate its race. 

The curculio travels by flying, but only during quite warm weather, 
or in the heat of the day. The inse6ls mostly confine themselves to 
certain trees, or to the same orchard. But the fa6t that newly bear- 
ing and isolated orchards are soon attacked, clearly shows that in 



Inse6ls and Diseases. 



153 



occasional instances they must travel considerable distances. Indeed, 
they have been known to be wafted on the wind for a half mile or 
more, the windward side of orchards being most infested, immediately 
after strong winds from a thickly planted plum neighborhood, In 
the cool of the morning, they are nearly torpid, and can scarcely fly, 
and crawl but slowly ; hence, at this time of the day they are most 
easily destroyed. 

Their flight appears to be never more than a few feet from the 
ground, and successful attempts have been made to shut them out 
of fruit gardens by means of a tight board fence, nine or ten feet 
high, entered by a tight gate. 

The remedies for the curculio are various. Those which merely 
repel witliout destroying the inseft, and which are consequently 
inefiBcient, include such as coating the young fruit with tobacco or 
lime-wash, or applying salt, offensive odors, etc. Among efficient 
remedies, which kill the inserts, are jarring them down on sheets 
spread under the tree, and destroying the young larvae in the fallen 
fruit by means of animals confined in the orchard, or by sweeping 
up the fallen fruit and feeding it to swine. 

Jarring down 07i Sheets. Several contrivances have been pro- 
posed for spreading the sheets under the trees, on which to jar down 
curculios for tlie purpose of killing them. After trying a number, 
we find nothing better, and none so cheap and quickly made, as the 
contrivance represented in the accompanying cuts. Fruit raisers 
often omit their attaclcs until too late, because they have no frames 
ready at the time. The one here described may be made in five 
minutes, and the sheeting when done with used for other purposes. 
For small or young trees, two pieces, each a yard wide and two yards 
long, will be sufficient. For larger trees procure wider stuff, and 
give another yard in length. It may be necessary for old trees, to 
stitch two pieces together, but 
this can scarcely be needed 
where wide sheeting is at hand. 

To stiffen these pieces take 
small rods, or long pieces of laths 
of a length equal to that of the 
sheeting, and sharpen both ends. 
Punch these ends into the four 
corners, so as to produce tight 
stretching, as shown in the figure 

(Fig. 189). A notch cut in the wood a short distance from the point, 
will prevent the cloth from slipping too far down. Then take 




154 



Insedls and Diseases. 



another rod sharpened at both ends, with a length equal to the 
breadth of the sheet, and insert it crosswise, placing it atop the 
other two rods, and bringing up the edge of the sheeting to receive 
its points. A notch cut near each end of the rod for the others to 
drop in, will prevent them from springing in ; or a small nail ma} 
be driven through for the same purpose. The thing is now com- 
plete ; and one person, taking these cross-pieces as handles, will 
carry them readily from tree to tree, and place them on the ground 
beneath, without any waste of time. By jarring with a hammer or 
sledge, and pinching between thumb and finger, he will destroy 
hundreds in a short time. 

If these sheets are quite large, it will be best to place stiffeners at 

each end, as shown in Fig. 
190. These rods, if nothing 
better is at hand, may be 
made by cutting long green 
poles, or shoots of bushes, 
and peeling the bark off. 
One-half to three-fourths of 
an inch in diameter, will be 
large enough. 

Should the inse6ls be very 
abundant, they may be de- 
stroyed by throwing them 
into a pail of hot water, or, still better, into a small tin vessel of 
kerosene, by varying the contrivance as follows : — Instead of the 
stiffeners across the ends, formed by single rods, let them be two 
short rods, meeting in the middle. When the middle rod is pulled out 
these will form a sort of hinge, so that the two sides of the sheet may 
be folded up like the covers of a book, and the insefts thrown down 
into the trough thus formed, and thence into the vessel In dislodging 
the inse6ts from the tree, much depends on a sharp, stunning blow. 
It may be given by the stroke of a mallet, upon the short stump of 
one of the smaller Hmbs, sawed off for this purpose, and which pre- 
vents bruising the bark. Or a mallet may be thickly covered with 
woollen cloth encased in India-rubber, to prevent injury to the tree ; 
but the jar is less sudden in this case. The late David Thomas 
(who first proposed jarring down on sheets), in a communication to 
the Genesee Farmer, in 1832, says: "Not three days ago I saw 
that many of the plums were punctured, and began to suspeft that 
shaking the tree was not sufficient. Under a tree in a remote part of 
a fruit-garden, having spread the sheets, I therefore made the fol- 




Inse6ls and Diseases. 1 5 5 

lowing experiment: On shaJcing it well, I czM^i Jive curculioSj 
on jarring it with the hand, I caught twelve more ; and on striking 
the tree with a stone, eight more dropped on the sheets. I was now 
convinced that I had been in an error ; and calHng in the necessary 
assistance, and using a hammer to jar the tree violently, we caught 
in less than an hour, more than two hundred and sixty of these 
insedls." With large trees, it may be necessary to jar each limb 
separately, by means of a pole. 

The best time for this work is in the cool of the morning, when 
the inse(5ls are partly torpid with cold, and drop quickly. At mid- 
day they retain their hold more tenaciously, and more quickly 
escape. The work should be commenced very early in the season, 
as soon as the fruit begins to set, or is not larger than a small pea. 
With properly stiffened muslin frames, a few minutes are sufficient 
for many trees, and labor equal in the aggregate to that of a single 
entire day, may save large and valuable crops. 

2. The other class of remedies includes the different means of 
destroying the fallen fruit as soon as it drops, and before the larvae 
escape to the earth. One of these consists in beating the ground 
smooth or paving beneath the tree, sweeping up the fallen fruit 
daily, and feeding it to swine, or otherwise destroying it. 

Confinement of Swine. But more easily applied than the last, 
is the confinement of swine beneath the trees. They immediately 
pick up and destroy the pun6lured fruit. Experience has thorough- 
ly estabhshed the efficiency of this method, where a sufficient num- 
ber of swine has been allowed the run of the orchard. Geese and 
hens are, to a limited extent, useful in repelling or destroying the 
curculio. 

To apply this remedy most efficiently, all the trees of the apricot, 
ne6larine, and plum, should be planted apart from the rest of the 
orchard, so that swine may be exclusively confined among them, 
where they should be allowed to remain the whole season, except 
during the period of the ripening of the fruit. It will be quite 
necessary, however, to protedl all the younger trees from these 
animals by encasing them in board boxes, or by tying round them a 
mass of sweet-brier limbs, or other densely prickly or thorny plant. 

Dr. Kirtland says : " This insed, in one season, destroyed every 
plum on my farm, except the crop of one tree in my swine lot ; that 
tree is bending under its load of fruit." A cultivator in western 
New York, by the large number of hogs kept in his plum-yard, had 
abundant crops for more than twenty successive years, while his 
negledlful neighbors lost the greater part of theirs. It may, how- 



156 Inse6ls and Diseases. 

ever, happen in thickly planted neighborhoods, that swine may not 
prove a sufficient protedlion ; but we know of no instance where 
abundant crops have not been obtained by combining the two reme- 
dies of swine and jarring down the insefts. 

The curculio appears to prefer the neflarine to all other fruits for 
the lodgment of its eggs, and next to this the plum and apricot. A 
large portion of the cherry crop is frequently more or less injured, 
and sometimes wholly destroyed ; and for this reason it may usually 
be expedient to give it the benefit of the prote6lion of swine in the 
same enclosure with other smooth stone fruit. The peach is some- 
times destroyed, and some varieties of the apple are much stung, as 
indicated by the crescent-shaped incisions ; but the larvae rarely 
reach so far as the core, and usually perish within the flesh of the 
fruit. 

It was formerly supposed that the instinft of this inseft would 
prevent it from depositing eggs on branches hanging over water ; 
but recent experiments prove that it possesses no such sagacity. 
The only benefit resulting from the water beneath the tree, was the 
destrudtion of the egg or larva by drowning. A partial preven- 
tive, known as the Matthews Remedy, consisted in deeply spading 
the ground beneath the tree at the first appearance of the perfect 
insedls when about to emerge from the soil. This turned them 
back, at least for a time, and lessened their numbers. 

The Rose Btig ( Macrodactylus subspinosus). This beetle sud- 
denly appears in great numbers in portions of the country and in 
occasional years, proving exceedingly destruftive to the flowers and 
foliage of various plants, more particularly of the rose, apple, and 
grape. It has been known to devour the young fruit of the apple 
early in summer for successive years, entirely destroying the crop. 
It attacks and devours the flowers of the grape. It is one-third or 
half an inch long, sometimes varying in color, but usually a mixture 
of grey and yellow ; being sluggish in its movements, it is easily 
caught in large numbers in tin basins containing water, by jarring 
the branches. This appears to be the only effectual remedy, and 
must be unremittingly applied for successive days, as long as the 
insedls make their appearance. Dr. Fitch reports an instance 
where, on a single quarter of an acre, at least a hundred thousand 
were killed in a week, when they were subdued. 

77^1? Ctirrant Worm, which has of late years proved so destruc- 
tive to both currant and gooseberry, by devouring the leaves, and 
as a consequence, preventing the growth of the shoots and the 
ripening of the fruit, may be easily and quickly destroyed by a 



Inserts and Diseases. 157 

thin dusting of white hellebore upon the leaves. It may be pro- 
cured of druggists, and applied by means of a dredging-box with 
fine orifices. Care should be taken not to inhale the poisonous 
dust. As soon as the worms devour the leaves with this thin pow- 
der they perish ; and where the work has been well done, thousands 
have entirely disappeared in a day. The greatest vigilance is requi- 
site to begin this dusting before serious damage is committed ; and 
a watchful eye should be kept upon the bushes for several weeks 
afterwards, and the remedy repeated if a second brood appears. 

The entire defoliation of currants and gooseberries for a single 
summer greatly injures the bushes ; and if continued for successive 
years, destroys them. 

The Thrips. The following account is given by Fuller : " These 
are very minute insefts, scarce exceeding one-sixteenth of an inch in 
length. They are usually of a pale greenish-yellow color, or nearly 
white. They attack the under side of the leaves of the grape, and 
their presence is soon shown by the pale green or yellow spots 
which appear upon the upper side. The thrips seldom attacks the 
vine in the open air, confining itself mainly to those that are grown 
' under glass, or against a wall or building. Sometimes thrips will 
attack the fruit when it is nearly ripe, but usually they confine 
themselves to the leaves. Syringing the vines with a strong solu- 
tion of tobacco-water is one of the most effectual modes of getting 
rid of this little pest." 

Grape- Vine Flea Beetle (Haltica chalybea). This is a small shin- 
ing beetle about one-sixth of an inch long, usually of a steel-blue 
color, but often varying from green to purple. It feeds on the buds 
of the vine, eating out the interior, and sometimes attacks the 
plum. It never appears in very large numbers, and hand-picking 
appears to be the surest way of destroying it. It is also caught by 
placing a small, deep tin vessel, containing a little molasses, with its 
mouth up against the vine, and driving it down into the vessel by 
placing the hand above. See also Appejidix. 

DISEASES. 

Blight. A most formidable difficulty in the cultivation of the 
pear, is the blight, known in its modifications, supposed or real, by 
the names fire-blight, insefl-blight, frost-blight, and frozen sap- 
blight. The causes may be various, but the appearances are the 
same — a sudden withering and turning black of the leaves on cer- 
tain limbs during rapid growth, and while the rest of the tree 



158 InseSls and Diseases. 

remains apparently in full vigor, the evil extending downvvardsj 
unless naturally or artificially checked, till the whole tree is de- 
stroyed. 

After a close investigation for years, by the most skilful cultivators 
in the country, a satisfa6lory explanation, applicable to all cases, 
has not been made. 

The earlier theory was, that the hot rays of the sun produced the 
disaster, and hence the original name fire-blight. This was con- 
firmed by the facSl that the blight was often most fatal in the hottest 
summers ; and weakened by the opposing fact that shaded portions 
of the tree were as frequently attacked as those fully exposed to 
the a6lion of the hot sun. 

It was subsequently discovered that a small inse6l (Scolyttis pyri), 
by the supposed infusion of poison, caused the death of the branches, 
but no general or wide destruction of the pear could be traced to 
this source. 

More recently, the frozen-sap theory has been more extensively 
adopted. The explanation by this theory is as follows : A damp 
and warm autumn causes a late and unripened growth of wood, im- 
perfe6lly able to withstand the effefts of winter. It is a6led vipon by 
severe frosts, not, however, so as to produce immediate death or 
winter-killing, but resulting, sooner or later, in disease and partial 
decomposition of the sap, by which it becomes poisonous in its 
nature, and by passing downwards through the bark, spreads death 
in its progress. 

This theory is corroborated by many local observations, and by 
the general fa6l that the blight is much more destructive in the 
warm and fertile valleys of southern Ohio, where vegetation con- 
tinues late, is more succulent in its texture, and where the frosts 
are sudden and sharp, than in the dryer and cooler climate of New 
England. But this same reason is also adduced in support of the 
QX\gvci2X fire-blight theory, and indeed it applies with strength to both. 

But after admitting that the different theories may be in part 
correct, and that the blight may be caused by a combination in a 
greater or less degree of each assigned cause, we are driven to the 
conclusion, from a large number of observations, of which these 
limits preclude even a brief recital, that the cause of the blight, like 
that of the potato disease, remains hidden, in a large number of 
instances, from our knowledge. And that, whether the latent ten- 
dency to disease is only increased and developed b)^ changes of the 
weather, or whether those changes actually produce them, is yet 
enveloped in doubt. 



I/iseds and Diseases. 159 

Happily, however, the remedy is not so uncertain. For whether 
caused by an inseft, or by the poisonous influence of the descending 
juices, its progress must be arrested by an immediate excision of 
the dead branches. And, as the poison passes downwards some 
time before its effefts are visible externally, the amputation must be 
made two or three feet below the affefted part, if the poison as well 
as the dead part is to be removed. Equally necessary is it, that the 
infeftion of the diseased limbs be removed as speedily as possible 
out of the way, by burning. 

This remedy cannot be effeflual, unless promptly and fearlessly 
applied. Many cultivators, in fear of mutilating their trees, do not 
cut low enough, and leave the seeds of death remaining in the tree. 
Others delay the application of the remedy for a number of days, 
till cure is hopeless. In extensive and malignant cases, the disaster 
may be difficult to subdue even by the most prompt measures ; but 
in ordinary instances success will follow. In any event, it will be 
better to cut away and burn by successive portions a whole tree, 
than to lose it entire by this disease, a result equally certain, with 
the added evil of spreading the malady. 

Two contiguous neighbors had each a large pear orchard ; one of 
them negle6led all attention, the other spent ten minutes daily in 
the examination of all his trees, and in cutting out freshly diseased 
limbs. The former lost many entire trees ; the latter saved every 
one, and kept his orchard nearly clear. Young trees in close rows 
have been attacked successively till all perished ; in other rows 
where the affedled trees were quickly removed, few of the remainder 
suifered. 

The pra6lice of cutting down trees to within two feet of the ground 
(when not exceeding ten years of age), as soon as blight appears, 
has resulted in perfe6l success, a new head springing up from the 
healthy stump, in the form of a handsome pyramid. The operation, 
however, cannot be well performed unless the disease appears after 
midsummer, or when the trees have nearly ceased growing for tho 
season. 

Among preventives, a good, firm, and dry soil, and a site favoring 
the early ripening of the wood, and adverse to a late succulent 
growth, hold an important rank. Plant the trees on soil of medium 
fertility, and maintain an annual growth of shoots from one to two 
feet in length, by constant cultivation. The bark thus becomes 
more able to resist changes and disease as the growth is moderately 
vigorous, and healthy and matured. 

The attempt has been made to sele<5l those varieties least liable 



i6o Insets a7id Diseases. 

to blight, but results vary so exceedingly, that nearly all efforts have 
proved fruitless. But among those which have escaped in the 
largest number of instances may be named, first, the Seckel, which 
is scarcely ever destroyed even at Cincinnati, and the White Dov- 
enne. The Madeleine, Winkfield, and Passe Colmar appear to be 
more liable than the majority of sorts. 

The Blight in the apple and quince, which sometimes kills the 
terminal shoots on the branches, has been variously ascribed to the 
sting of an inseft and to the effects of weather. The cause does 
not appear to have been satisfaflorily ascertained. It rarely proves 
a formidable disaster ; but sometimes the trees are much disfigured 
by it, and temporarily checked in growth. 

The black excrescences on the shoots and limbs of the plum 
and Morello cherries, Fig. 191, known as the black knot, are pro- 
duced by the spores of an internal fungus, but sup- 
posed by some the work of an insect, or the result of 
diseased sap or cells, or regarded as a sort of vege- 
table ulcer. They have been by some attributed to 
the curculio, an opinion originating from the occasion- 
al deteftion of this inse6l within the pulpy excres- 
cences, but entirely disproved by the fa6ts that the 
curculio has existed in vast numbers in neighborhoods 
where the excrescences are unknown ; and on the 
other hand, that the excrescences have ruined trees in 
places not infested with the curculio ; besides which, 
the most rigid search of newly forming knots has 

Fig. 191. J >:> 

failed to deteft the eggs or larvae of the curculio, Avhich 
are only occasionally found when deposited at a later stage in the 
large pulpy swellings. 

Sufficient evidence appears to have been furnished to prove that 
a tree, badly diseased, is infe6ted throughout with the poison ; as 
suckers from such a tree will always sooner or later become affe6led. 
Buds from diseased trees, placed in healthy stocks, soon exhibit 
the excrescences. But seedHngs or suckers from a healthy tree 
usually escape, unless in near proximity to unhealthy trees. 

The remedy for this disease is certain and efficient, if vigilantly 
applied. It consists in cutting off and burning all the excrescences 
as soon after their first appearance as practicable. If the tumors, 
however, break out on the trunk or main limbs, it may be difficult 
to do this without cutting away the whole tree. As much of the 
wood is therefore to be cut out as may exhibit indication of disease ; 
and the wound washed with a solution of chloride of lime. The 




InseSls and Diseases. 1 6 1 

only instances where the remedy has failed, is where it has been but 
occasionally applied, or where the disease has been suffered to 
spread for a time unchecked. The only way is to cut and continue 
cutting, so long as any traces remain. As a general but not univer- 
sal rule, the yellow plums are not so liable to excrescences as 
purple varieties, unless surrounded by diseased trees. 

The leaf-blight, or premature casting of the foliage, proves in 
some seasons a serious disaster to the plum, as it checks the growth 
of the shoots, and prevents the ripening of the fruit. Occasionally 
it has been so severe as to spoil entirely the value of the crop. 

The leaf-blight of the fiear proves a formidable obstacle in raising 
pear seedlings, attacking the leaves often by midsummer, and caus- 
ing an immediate suspension of growth. No satisfa6lory remedy 
has been discovered — the best preventive is a deep, rich soil, and 
good cultivation to produce strong growth. This disease is evi- 
dently caused by a minute parasitic fungus ; and a similar fungus 
attacks the leaves and fruit of larger trees, producing the disaster 
known as cracking of the fruit. Some varieties are more liable to 
crack than others ; and while in certain localities it renders them 
worthless, in others they entirely escape. In some instances the 
disease has gradually extended over certain varieties from one dis- 
tri6l of country to another. No remedy has yet been found. 

The Yellows. The disease termed the Yellows is truly formida- 
ble. It is peculiar to the peach and neftarine. It has destroyed 
whole orchards in portions of the country, and for a time induced 
the entire abandonment of the peach culture in certain locahties. 

The cause of this malady has not been satisfa6lorily ascertained. 
According to conjefture, it has arisen originally from exhaustion by 
deteriorated soil, overbearing, and neglefted pruning and bad culti- 
vation. But whatever may have been its origin, it appears at pre- 
sent to be chiefly communicated from diseased trees. It is quickly 
induced by inserting the bud from an affedled tree into a healthy 
stock. It spreads by conta6l with diseased roots ; a knife used in 
pruning the tree will infuse the poison if used on another. It 
appears to be communicated without aflual conta6l, the healthy 
branches nearest a diseased tree being usually first attacked. It is 
also probable that the stones from diseased trees cause its develop- 
ment after a few years' growth. Its highly contagious nature, when 
in its most virulent form, is indicated by the equal facihty with 
which young and vigorous trees, and old and feeble, may be inocu- 
lated by conta6l. 

Its infallible indications are, first, a premature ripening of thi 



1 62 InseSls and Diseases. 

fruit, some weeks earlier than usual — accompanied with a rati er 
insipid flavor, and with purple discoloratiotis of the flesh. These 
usually occur the first season, and on a part of the tree which has 
been first inoculated with the poison. The following season, nume- 
rous small wiry shoots are frequently thrown up from the larger 
branches, the leaves become yellow, the whole tree assumes a 
sickly appearance, and eventually perishes. No instance is known^ 
where a decidedly developed case of this disease has ever been 
cured. When once attacked, to prevent a spread of the disease, 
the tree should be immediately removed and burned. No young 
trees should be planted on the same spot, as the diseased roots still 
remain. Stones for seedlings should be procured from districts of 
the country where it has not been introduced. 

In some parts of the country, possessing a strong fertile soil, as, 
for instance, portions of Western New York, this disease has not 
spread extensively when introduced from abroad. It has generally 
destroyed a few trees near the afFe6led ones, and has then disap- 
peared. 

The curl of the leaf in the peach, occurs during the early part of 
the season, and appears to be caused by a minute internal fungus 
in the pores of the leaf, developed by cold weather. The only 
known remedy is a thrifty growth, imparted by good cultivation and 
pruning back. When the disease is severe, it destroys most of the 
foliage, and injures and sometimes kills the tree. 

Mildew of the Peach. The growth of peach-trees is often retard- 
ed by mildew. It seizes the tender points of the shoots and young 
leaves, and sometimes wholly stops their growth. It is confined to 
glandless, cut-leaved varieties only ; such as the Early White Nut- 
meg, the Early Anne, and some of the earliest varieties of the Red 
Rareripe. Yellow-fleshed peaches rarely or never suffer from it. 
It is not often a formidable evil, although it seriously lef^sens the 
thrifty and handsome appearance of some varieties while growing in 
the nursery. 

It is a minute fungus, and may be destroyed or lessened without 
injury to the tree, by syringing with soap-suds on its first appear- 
ance. A mixture of lime-water with the soap-suds is preferred by 
some cultivators, and a subsequent dusting with sulphur has been 
recommended. A thrifty growth and good pruning are, however, 
usually the best remedies. 

Mildew of the Gooseberry. This is the most serious obstacle to 
the successful cultivation of the foreign gooseberry in the United 
States. In the cool and moist climate of England, it does not 



Inse6ls and Diseases. 163 

exist ; in the extreme northern parts of the Union, it is not formida- 
ble ; but on approaching the Middle States, although the bushes 
grow vigorously and set abundant crops of young fruit, the latter 
become covered with a thick brown or grey mildew or scurf, which 
destroys their value. 

Manuring, high cultivation, and pruning, will in some cases prove 
sufficient to prevent mildew. This may be assisted by the cautious 
application of salt, either thinly over the soil, or dire6lly upon the 
plant ; in the latter case, the solution should be so thin that the 
saline taste may be just perceptible. Shading by a thick coat of 
salt-hay, appears to be an efficient remedy. It should be spread in 
a layer of several inches or even a foot in thickness, crowding it 
down to make room for the branches. This should be done in 
spring. 

Mildew of the Grape. This always attacks vines of the exotic 
grape after they have grown a few years in open air. In unfavora- 
ble seasons a similar disease assails many varieties of the American 
grape. The best general preventive appears to be, keeping the 
vines thrifty and vigorous by pruning and cultivation ; and the 
admission of light and air by a sufficient thinning and distance in 
planting. The best remedy appears to be dusting with sulphur. 
This should be applied late in spring and early in summer, on the 
first appearance of the disease, and repeated at intervals of a fort- 
night so long as may be necessary. It may be applied by an instru- 
ment similar to a hand-bellows (without a valve below), which drives 
the sulphur-dust, fed from a box on the upper side, through a large 
tube or nose terminated with wire gauze. 

The Rot in the grape has proved a formidable disease, especially 
in the south-west. It commences with dark-colored spots on the 
young fruit, spreading afterwards over the berry, causing it either 
to fall or to shrivel while adhering to the branch. No efficient 
remedy has been devised, and the only satisfa6lory preventive is the 
selection of such varieties as are not liable to the disease. 



CHAPTER XIV. 

TERMS USED IN DESCRIBING FRUITS. 

It is only by a uniform and definite use of terms that descriptions 
can be made intelligible to the reader. Hence a full explanation of 
these terms becomes a matter of importance. Distinctive charac- 
ters should be permanent, and not liable to variation with a change 
of locality, soil, season, or climate ; or, if variable, the nature of 
such variation should be distinftly pointed out. To assist the culti • 
vator the more fully to understand written descriptions, the devotion 
of a few pages to a clear explanation of the terms used in this work, 
may prove useful. 

I. GROWTH OF THE TREE, SHOOTS, AND LEAVES. 

The form of growth often affords a good distinftive charafter of 
varieties, not liable to great variation. Young trees, only a few 
years old, usually exhibit peculiarities of growth more conspicuously 
than old trees of irregular spreading branches. Hence, in all cases, 
where this charafter is mentioned, it refers to young trees not more 
than three or four years from the bud or graft, unless otherwise 
expressed. 

I. Shoots are ereH, when they rise nearly perpendicularly from the 
main trunk or stem, as in the Early Strawberry apple and Bartlett 
pear (Fig. 192). 

Diverging, when they deviate from the perpendicular at an angle 
of about forty-five degrees, considerable variation being found in 
the same tree ; as in the Doinine and Ribston Pippin (Fig. 193). 

Spreading, when they more nearly approach a horizontal direc- 
tion, as in most trees of the Rhode Island Greening (Fig. 194). 

Drooping, when they fall below the horizontal, a form which many 
spreading shoots assume, as they become the large branches of 
older trees. 

Ascending, when they curve upwards, as in the Gravenstein apple, 
and small Red Siberian Crab (Fig. 195). Ere6l trees usually par- 



Terms Used in Describing Fruits. 



16', 



take more or less of this quality, but the Early Harvest is free 
from it. 

L-regtilar, when they assume no very distin6l growth, but more or 
less a mixture of the preceding, as Black Gilliflower, and Summer 
Bonchretien pear, 

Straggliiig, similar to the next preceding, but with shoots more 
slender and curved, as Winter Nelis and Black Worcester pear 
(Fig. 196). 




Fig. 192. Fig. 193. 



Fig. 194. 




Fig. 196. 



Shoots are straight, as in. the Early Harvest and Northern Spy 
apples ; Jlexuous, or more or less deviating from a straight line, as 
in the Swaar and Roxbury Russet. This distinftion is very appa- 
rent and uniform in young and very thrifty trees, but not in older 
ones of feeble growth. 

They are stout, as in the Red Astrachan ; slender, as in the Jona- 
than apple, and Winter Nelis pear. 

Trees with ereft straight shoots when young, usually form more 
regular and compa6l heads in older trees ; and those of a spread- 
ing habit, more irregular or drooping heads. 

Some trees which grow very rapidly when young, are small when 
of full size, examples of which are found in the Late Strawberry and 
Tallman Sweeting. Others at first grow more slowly, but ultimately 
become large, as the Esopus Spitzenburgh. Some varieties, again, 
continue to increase rapidly in size at all periods, as the Northern 
Spy ; while others of feeble growth when small, never attain much 
magnitude, as the Early Joe and Sine Qua Non. 

2. The color of the shoots varies greatly in the same variety at 
different periods of the year, as well as with different degrees of 
•exposure to the sun, and with a change of soil, climate, and season. 
When fresh or very young, all have a greenish color, but gradually 



1 66 . Terms Used in Describing Fruits. 

assume various shades of yellow, olive, brown, red, purple, and 
nearly black, as the season advances, and as they become bare and 
are exposed to the sun and weather. For this reason, in describing 
the color, the terms must be relative, and can only be correflly 
apphed by a comparison at the time with the color of other sorts. 
During winter, and early in the spring, the shoots of most trees 
become so much darker than at other times, that it is only by pra6lice 
and by placing the different sorts side by side, that accuracy may be 
attained. Skilful culturists will readily distinguish, by a glance at 
the color of the shoots, many of the kinds they cultivate ; but the 
peculiar cast is hard to describe in words, in the same way that it is 
impossible to describe the handwriting of an individual, so as to be 
known from fifty others, although many can, at a glance, know the 
penmanship of hundreds of different persons. A few of the most 
strongly marked cases, however, present peculiarities of color, which 
form useful points of distinction. No one, for instance, could easily 
mistake the yellow shoots of the Bartlett and Dix pears, for the 
dark brown or purple of the Tyson and Forelle ; or the light green- 
ish cast of the Bough and Sine Qua Non apples, for the dark color 
of the Northern Spy, or dark brown of the Baldwin ; nor the downy 
or greyish appearance of the Ladies' Sweeting and Esopus Spitz- 
enburgh, for the clear shining brown of the Gravenstein and Red 
Astrachan.* 

3. The hids sometimes afford distin6l characEleristics. As exam- 
ples, the large, compa6t, and proje6ling buds of the Summer Bon- 
chretien, always contrast strongly with the smaller, more rounded, 
and softer buds of the Madeleine. Buds are large on the Swaar and 
Golden Sweet, small on the Tallman Sweeting and Rhode Island 
Greening. 

4. The leaves, in a large number of instances, are of use in dis- 
tinguishing different varieties. 

They are even (not wrinkled), as in the Bartlett pear and Baldwin 
apple (Fig. 197). 

Waved, as in the Tallman Sweeting and Beurrd d'Aumalis pear 

(Fig. 198). 

Wrinkled, when the waves are shorter and more irregular, as m 
Green Sweet (Fig. 199 . 

Flat, as in the Madeleine and Skinless pears (Fig. 200). 

* Nearly all shoots are more or less downy at first, but the down disappears as they grow 
older. Hence the term must be used relatively. In plums, the smootli, or downy shoots " 
afford in most cases good distindtive points. 



Terms Used in Describing Fruits. 



i6y 



Folded 3.nd vtcm-y&d., zs in .the Easter Beurrd and Bonchretien 
Fondante (Fig. 201). 




Fig. 197. 



Fig. 198. Fig. 199. 



Fig. 200. 



Fig. 201. 




Fig. 202. Fig. 203. 



Large and wide, as in the Red Astrachan and Huling's Superb. 

Narrow, as in the Dyer apple, and Van Mons Leon le Clerc pear 

Ere^, as in the Early Strawberry (Fig. 202). 

Drooping, as in Domine (Fig. 203). But 
these two last are indistin6l chara6lers, and 
only to be resorted to in a very few remarkable 
instances, as most leaves are ere(5l on new 
shoots, and become spreading or drooping as 
they grow older. 

The color of the leaves may sometimes assist 
in description, as light green in the Yellow Bell- 
flower and Rambo ; deep green, as in the Rhode 
Island Greening ; and bluish green, as in Peck's Pleasant. 

The serratiires, or saw-teeth markings on the margins of leaves, 
are charadleristics of importance, in many varieties of the apple, 
and on the peach they are so well defined as to form a basis of the 
classification of varieties. The latter will be found particularly 
described in the separate chapter on the peach. 

Leaves of apples are, 

Serrate, or cut with teeth like those of a saw. 

Sharply serrate, when every serrature ends in a sharp point, as in 
the Fall Pippin, Fig. 204. 

Dotcbly serrate, when the serratures themselves are again minutely 
serrated, as in the Vandevere and Drap d'Or, Fig. 205. 

Coarsely serrate, as in the Swaar. 

Crenate, when the teeth are rounded, as in the Esopus Spitzen 
burgh. Fig. 206. 

Obtusely crenate, when the teeth are unusually rounded, as in the 
Bough. 

Finely crenate, when the teeth are small, as in the Summer Queen. 



i68 



Terms Used in Describing Fruits. 




Fig. 204. — Sharply Serrate. Fig. 205. — Doubly Serrate. Fig. 206. — Crenaie. 



When the serratures are partly rounded, and irregularly and 
rather deeply cut, they become toothed, as in Ladies' Sweeting, 

Fig. 207. 

Many varieties present intermediate 
degrees, as,- 

Serrate-crejiate, partaking somewhat 
of both, as the Jersey Sweeting and 
Summer Rose. 

Crenate-toothed, as in Sevan's Favo- 
rite. 

Serrate, slightly approacJiingtoothed, 
as in Rambo. 

Flowers. In apples, pears, cherries, 
and most other kinds, but little differ- 
ence exists in the flowers. In the 
peach and ne6larine, however, an im- 
portant division in classification is 
made by the great difference between 
those with large and small petals ; one 
class, including the Early Ann, Grosse Mignonne, and others, hav- 




Fig. 207. 



Terms used in Describing Fruits. 1 69 

ing large showy flowers ; and another class, comprising the Early 
Crawford, George IV., and many more, having flowers with small 
narrow petals. 

II. FORM OF THE FRUIT. 

In the following pages, the base of a fruit or any other part or 
produ6lion of a tree, is the poi-tion towards the branch or root. 
This is in accordance with the language universally adopted in 
describing plants. It has, however, been more or less departed from 
in the common language used to describe fruits, and especially so, 
as applicable to the pear. This deviation from ^^ or «,o^ 

scientific accuracy tends to confusion, and if 
simplicity of expression is sought, ambiguity 
must be avoided. The apex of the stalk of a 
fruit, however, to avoid the chance for a mistake, 
may, in all cases, be termed the msertion. 

The term apex should be understood as apply- _ 

ing to the part most remote from the branch or J'"'^'^ 

root. In fruits, it is the part opposite to the in- '^' ^° ' 

sertion of the stalk. In pears, this part is usually denominated the 
crown. 

The axis is a line connefting the base and apex. 

A longitudinal seHion is made by cutting an apple from base to apex. 

A tratisverse seSlion, by cutting it at right angles to the axis. 

The length is the longitudinal diameter ; the breadth the trans- 
verse diameter. 

A fruit is roti7td wh&n nearly spherical, as the Fameuse and Green 
Sweet. 

Roundish, when varying slightly from round, or when the length 
and breadth are nearly equal, as the Dyer and Gravenstein. 





Fig. 210.— Conical. Fig. 211.— Ovate. Fig. 212.— Conic. 



Ohlate,flat, or flattened, when the height is much less than the 
breadth, as the Rambo and Maiden's Blush, Fig. 209. 



I/O 



Terms used in Describing Fruits. 



Co7tical, when tapering from the base to the apex, as Bullock's 
Pippin, Fig, 210. 

Ovate, or egg-shaped, when the length rather exceeds the breadth, 
with a rounded taper from base to apex, as in the Esopus Spitzen- 
burgh. Fig. 211. 

Obovate, or reversed ovate, is when the smaller end of an egg 
shaped fruit is at the base, as the Buffum and Dearborn Seedling 
pears, Fig. 213. 




Fig. 213. , Fig. 214. 
Obovate. Oblong. 

Oblong, when the length exceeds the breadth, and the sides are 
nearly parallel, as Kaighn's Spitzenburgh, Fig. 214. 

Obluse, when the parts are rounded or blunt. 

Aaite, when any part, as the neck of a pear, tapers to nearly a 
point. 

Fruits may partake of forms variously combined, as, 

Romid-ovate, when nearly round, with a slight rounded taper to 
apex, as Ladies' Sweeting, Fig. 215. 

Round-conical, nearly the same as the last, but with the taper less 
rounded. 

Oblong-conical, as the Yellow Bell- 
flower. 

Oblong-ovate, as the Black Gilli- 
flower. 

Oblate-conical, as the Rhode Island 
Greening, and Hawthornden, Fig. 
216. 

Depressed^ pressed down, sunk, or 
shortened, applied to the apex of 
peaches, strawberries, etc. 

Flattened at the ends, when the base 
and apex only are flattened, as the 
Winter Pearmain. An oblong fruit, 
though not flat, may be flattened at the ends ; a conical fruit may 
be flattened at base. 




Terms tcsed in Descnbins: Fruits. 



171 



Compressed, pressed together when the sides are flattened, as in 
some apricots, pkims, etc. 

The CAVITY is the hollow in which the stalk or stem of a fruit is 
placed. 

The BASIN is the depression which contains the calyx, eye, or 
remains of the blossom. 

A cavity may be shallow, narrow, deep, or broad. 

It may be obtuse, or somewhat blunt or rounded at bottom, as in 
the Petre pear and Pomme Grise apple, Fig. 218. 

Acute, when simply ending in a sharp point at bottom, as the 
Baldwin, Fig. 219. 

Ac7imi7tate, when ending in a long drawn out taper, as the Fall 
Pippin, Fig. 220. The Holland and Fall Pippin are distinguished 
from each other by the rather obtuse cavity of the former, and 
acuminate cavity of the latter. 

The BASIN is always narrow in any fruit having a narrow or 




Fig. 2\%.—0hbise, 



Fig. 219. 



Fig. 220. 



pointed apex, Fig. 221 ; it is usually wide in fruits having a wide or 
obtuse apex, as the Rambo, Fig. 222 ; but where the rim or bound- 
ary is broad and obtuse, the basin may be narrow, as in the St. Law 
rence and Gravenstein, Fig. 223. 




Fig. 221. 



Fig. 222. 



Fig. 223. 



Fig. 224. 



It is distind when well defined. 

Abrupt, when the depression breaks off suddenly from the rim. 
Fig. 224. 



172 Terms used in Describing Fruits. 

Even, when not furrowed or wrinkled. 

Attgular, with several corners. 

Writikled, having small irregular hollows and ridges. 

Waved, with gentle and irregular undulations of surface. 

Furrowed, when more regularly channelled. 

Plaited, having small, straight, and regular ridges. 

Ribbed, with larger and more obtuse or rounded ridges. 

The pecuhar forms of pears render some additional terms neces 
sary : 

Many pears have a neck, or narrower part towards the stalk, and a 
body, or larger part towards the crown, Fig. 225. 

They are 6is^mSt\y pyrifortn, when the sides formed by the body 
and neck are more or less concave or hollowed in, as in Fig. 225, 
shown by the dotted lines. 

Turbinate, or top-shaped, when the body is nearly round and a 
short rounded acute neck, as in the Bloodgood, Fig. 226. 

The form of different pears is further distinguished by the form 
of the different parts : 

The neck may be long, as in the Calebasse. 

Narrow, as in the Beurrd Bosc, Fig. 227. 

Short, as in the Glout Morceau, Fig. 228. 

Obtuse, as in the Bartlett. 

Acute, as in the Jargonelle, Fig. 229. 




Fig. 225. . Fig. 226. Fig. 227. 



Distin£l, as in the Beurrd Bosc. 

Obscure, as in the Seckel. 

The body may be heavy or la7'ge, when greatly exceeding in size 
the neck, as the Catillac. 

Light or small, when not much larger than the neck, as the Wash- 
ington ; in which case the fruit approaches oblong in form. 

Oblate, or flattish, as in the Frederick of Wiirtemburg. 

Round, as in the Jargonelle. 

Conical^ as in the Vicar of Winkfield. 



Terms used in Describing Frints. 173 

Ovate, as in the Marie Louise.* 

Cherries may be roimd, cordate or heart-shajaed, or ovate. 

Stone Fruits usually have a furrow on one side, extending from 
the stalk to the apex, termed a suture (literally meaning a seam), 
which sometimes occurs on both sides. It is large, when wide and 
deep ; distiiid, when clear or well defined ; obscure, when faint ; 
obsolete, when not existing, or only a faint line on the surface. 

Color of Fruit, The lightest colored fruit is white, as the 
Snow peach ; next, yellowish white ; pale yellow ; yellow ; and deep 
yellow. The addition of red produces successively, orange yellow, 
orange, orange red, rich warm red. Shades of red, clear red, crim- 
son when darkened, purple when blue is added, violet, less blue than 
in purple. Amber is a very light yellowish-brown. Fawn color is a 
light reddish-brown, with a slight admixture of grey. 

A fruit is striped, when in alternating broad lines of color. 

Streaked, when the lines are long and narrow. 

Marbled, when the stripes are wide, faint, irregular, or waving. 

Blotched, of different abrupt shades, without any order or regu- 
larity. 

Clouded, when the blotches are broader and more softly shaded. 

Stained, having the lighter shades of a blotched or clouded apple. 

Splashed, when the stripes are much broken and of all sizes. 

Mottled, covered with nearly confluent dots. 

Dotted, when these dots are more distin6l. 

Spotted, when the dots become larger. 

Texture of Fruit. Hard, those which need the artificial aid 
of cooking to soften them sufficiently, as the Catillac pear. 

Breaking, when tenderer than the preceding, but not yielding to 
the simple pressure of the mouth, as the Summer Bonchretien, 

Buttery, when the flesh forms a soft mass, yielding to the pressure 
of the mouth, as in the White Doyennd and Seckel pears. 

Melting, when the flesh becomes nearly or entirely liquid by this 
pressure, as in the Madeleine. These qualities may be combined, 
as breaking and melting, in the Washington ; breaking and buttery, 
in the Onondaga ; buttery and melting, in the Tyson, and in most 
of the best varieties of the pear. 

The texture may be fine, granular, coarse, gritty, fibrous, tough, 
crisp, or tender. 

* Cultivation influences considerably the form of pears. Thus, on a young thrifty tree, 
the Seckel pear has a slight neck ; on an old heavily laden tree, the neck is obsolete. The 
body, when ovate or slightly conical on young trees, becomes rounded on older trees, and 
even flattened in rare instances. 



1 74 Terms used in Describing Fruits. 

The Flavor may be sweet, neutral, slightly stib-acid, or mild 
sub-acid, sub-acid, acid, very acid, or austere; aromatic or spicy ; 
perfu7ned, or possessing odor, and with more or less of a shade of 
musk ; astringetit, usually a defeft, but sometimes an excellent 
quality, if in a very minute proportion ; rough, astringent and 
austere; vinous, rich, high-flavored, and rather acid; sugary or 
saccharine, sometimes nearly sweet, possessing the qualities of 
sugar, which may be mixed with acid. 

The Quality is designated hy first, seco?id, and third rates ; and 
fruits perfe6lly worthless by still lower grades. A second rate fruit, 
to be worthy of cultivation, must possess other good qualities in a 
high degree, as hardiness, produ6liveness, fair appearance, etc. 
Very few fruits, as low as third rate, can ever be worth retaining, 
and only for extreme earliness or other uncommon quality. Fruits 
that possess desirable qualities, are usually designated by three 
degrees of flavor ; the lowest, including the best of second rate 
fruits, or " good second rate," are termed good; the lower grade of 
first rate fruits are termed very good, ox fine j and the highest quality 
of all, are best, very fine, or excelleiit. Examples — Maiden's Blush 
apple. Napoleon pear, Lombard plum, and Crawford's Early peach, 
zx&goodj Rhode Island Greening, Bartlett pear, Graffion or Bigar- 
reau cherry, and Red Gage plum, are very good ox fine ; and Swaar 
apple, Seckel pear, Downton cherry, and Green Gage plum, are 
excellent or best. 



PAR T II, 



ON THE 



DIFFERENT KINDS OF FRUITS. 



The synonyms on all the following pages are given in parentheses. 

The most popular fruits, either throughout the country, or in their 
respective districts, are printed in small capitals ; those less 
widely known, or of less general value, in italics. 

The dates for the ripening of fruits given in this work, are mostly 
adapted to the Northern States ; they should be about three weeks 
earlier for the latitude of Southern Virginia, and six weeks earlier 
for the Gulf States. 



CHAPTER I. 

THE APPLE. 

'' The Apple," says Downing, "is tlie world-renowned fruit of tem- 
perate climates." Although less dehcious than the peach or pear, 
it possesses, from its great hardiness, easy cultivation, produftive- 
ness, its long continuance through the whole twelve months, and its 
various uses, an importance not equalled by any other fruit. 

Nursery Management. The mode of raising the seedlings or 
stocks, has been already described in Chapter XII., of the first part 
of this work. The seedlings are treated in three different ways. 
They may be set out into nursery rows in the spring, when a year 
old, to be budded the second summer ; they may be taken up and 
root-grafted as soon as large enough ; or they may be planted into 
rows and grafted at any subsequent period. 

Bziddmg. When the young plants are vigorous and the land 
fertile, the budding may sometimes be done the first year after remo- 
val to the nursery rows, but usually the second summer will be 
found best, when the trees are of sufficient size, and in the highest 
state of vigor, and when, as a consequence, the bark will separate 
freely, and the work be expeditious as well as sure of success. 
These are headed back the following spring, according to the treat- 
ment 'described in the chapter on budding. 

Root-grafting. This is done by whip or tongue-grafting, already 
described on a previous page. It is wholly performed within doors, 
and consequently the seedlings must be taken up the preceding 
autumn. 

Root-grafting is well understood by nurserymen ; but there are 
many who desire information on the subjedl, and especially on the 
expeditious performance of this operation. A grafter may work 
hard a whole day, and by an inconvenient arrangement of tools and 
materials, insert not a third as many as another, who gives careful 
attention to all these particulars. The following method is the result 
pf long pra(5lice, and by it we have known a skilful workman to 

8* 



1/8 



Apples. 



insert three thousand grafts, with an assistant to apply the wax 
plasters, during ten hours in a single day, in the best manner, and 
three thousand five hundred, on another occasion, in eleven hours. 

The tools consist, first, of a sharp, thin-bladed knife, of which the 
best is made from the blade of an old scythe, ground to its proper 
form on a grindstone ; second, a bench or table placed in front of a 
light window, and on which the work is done ; third, an apron, worn 
by the grafter, the two lower corners being hooked fast to two sharp 
nails on the near edge of the table, for holding the scions while cutting 
them ; fourth, strips of waxed paper, about an inch wide, made by 
brushing over sheets of thin, tough paper, a melted well-stirred mixture 
of four parts of rosin, two of tallow, and one of beeswax, and then cut 
into strips when precisely at a proper degree of coldness to separate 
well by means of a knife cutting upon a smooth board. A sufficient 
number of these for immediate use, should be hung near enough to 
the stove which heats the room, to keep the wax upon them about 
the consistence of butter on a summer day, so as to fit and adhere 
to the grafted root, without melting and running. 

The first operation is to cut up the grafts from the shoots or scions. 
It is performed by holding the scion in the left hand, the thicker end 
pointing towards the right hand, which holds the knife. Such a 
shoot is represented of diminished size, by Fig. 230, the points, a, a, 



Fig. 230. 

a, the places where it is cut into grafts, and the dotted lines show 
how the cuts are made. Fig. 231 shows a portion of the shoot the 




natural size ; i, the first cut nearly direftly across ; 2, the second 
or sloping cut, and 3, the slit for the tongue ; and the whole finished 
and separate in Fig. 232. Three strokes of the knife are thus 
required to cut and prepare each graft, and a rapid and skilful opera- 
tor has done one hundred and twelve in the manner described, in 
five minutes. Each shoot is thus cut up while yet held in the left 
hand, and the grafts, as fast as they are severed, drop into the cavity 



Root-grafting. 



179 



of the apron already described. The counting is done during the 
process of cutting, and at no other time. 



Fig. 232. 

The second operation is setting these grafts into the roots. Each 
root is held in the left hand precisely as the scion has been (Fig. 233) ; 




the three cuts are given it (shown by the dotted lines in Fig. 234), tc 
prepare it for the graft (as represented in Fig. 235). The grafts 




Fig. 234. 




Fig. 235. 

having been placed dire6lly under the operator's fingers, and in the 
right position, each one is successively taken and firmly fitted to the 
prepared root, as shown in Fig. 236, and as soon as this is done, 




Fig. 236. 

another cut of the knife, three inches lower down the root, severs it, 
and the root-graft is finished, and drops off obliquely on the table. 
Another sloping cut on the same root, and a slit for the tongue, are 
quickly made, and another graft picked up and inserted, the root 



i8o The Apple. 

being held all the while in the left hand, until worked up. The 
great point is to perform much with little handling. A single root 
will sometimes make but one graft, but more commonly two or three, 
and sometimes more. Each portion of root should be about three 
inches long, and the graft about five inches. 

Root-grafting may be performed at any time during winter, and 
those who have much of it to do, often continue the process the 
winter through. The roots when taken up in autumn, should be 
well washed, the tops cut off, and the roots packed in boxes with 
alternate layers of damp moss. Thrifty one-year roots are better 
and more easily worked than two-year roots. Side roots, or 
branches, should never be used. The scions may be kept in the 
same way. This is better than packing them in sand, which imparts 
a grit to them and dulls the knife. Different modes are adopted for 
packing away the grafts. The best is to place them flat in boxes, in 
alternate layers with sand, like miniature cord-wood, keeping the 
outer or graft-ends very even, and carrying up each layer separately 
and one at a time, so that one may be taken up for setting out, with- 
out interfering with the next succeeding pile. The sand should be 
slightly moist and not wet. The varieties should be distinctly 
marked on strips of board separating each kind, where there is more 
than one in a box ; and in addition to this, a card should be nailed 
on the outside, naming the kinds, at the point of separation between 
them. A record should also be make as they are deposited, of the 
sorts, their order, and the number of each. Boxes two feet long, a 
foot wide, and six inches deep, are a convenient size, and will hold 
from one to two thousand each. If furnished with bow handles, 
they are easily carried at once to the field for setting out. Boxes 
holding twenty thousand or more, keep the grafts equally well, but 
require additional labor in unpacking when set. 

They should be set out in spring as soon as the soil is sufficiently 
dry, and there is no further danger of its freezing severely. Special 
pains should be taken to pack the earth well about them, as they are 
dibbled in. The tips of the grafts should projefl about half an inch 
above the surface. The proper depth of setting is controlled some- 
what by circumstances ; if deep, the soil may be too cold to start 
them well ; if not deep enough, the drought of summer may destroy 
them. An aftive hand will set two or three thousand in a day, and 
in rare instances five thousand. 

The following figures exhibit the difference between good and bad 
planting out. Fig. 237 represents a graft well set out, the earth 
packed closely around the root, which is sending out new fibres, and 



Root-grafting. 



i«i 



ine leaves expanding above. In Fig. 238 the work has been care- 
lessly done, the earth being closed around the top, but left with a 
cavity below. Grafts set in this way rarely grow. 





Fig. 237. — Root-graft, set out well, with 
earth comjiaflly pressed against its 
roots. 



Fig. 238. — Root-graft, hadly set out, or 
with a cavity below. 



Fig. 239 represents the usual form of the dibble, and Fig. 240 the 
appearance of the root-graft when ready to be set out. 



Fig. 239. 



Fig. 240. 



The most favorable soils are rich, well pulverized, and rather 
strong loams. If light or gravelly, there is more danger from mid- 
summer droughts, which often prove quite destru6tive. Grafting the 
whole root entire will much lessen the difficulty. 

The chief care afterwards is to keep the ground constantly culti- 
vated, and perfeflly clean, which will increase the growth during 
summer, and exclude mice in winter ; the trees are to be trained up 
to one leading stem, not trimming so closely as to make them 



1 82 Apples. 

slender ; they are to be kept straight, by tying them when necessary 
to upright stakes ; and all destru6live insects must be watched and 
destroyed. 

If the ground is rich and kept perfeftly clean, they will grow from 
one and a half to two feet the first summer after grafting ; to three 
or four feet the second summer ; five to six or seven feet the third 
summer, when many of them will be large enough for removal to 
the orchard, and most of the remainder in one year more. 

Root-grafting is extensively performed in large nurseries ; but on 
unsuitable soils, budding is found the most certain of success, the 
buds being rarely destroyed, and only by the most unfavorable 
winters. The bud remaining dormant the first summer, the growth 
is one year later than on grafted stocks of the same age ; but this 
difference is made up by the more rapid growth of the shoot from 
the bud, which is usually twice as great as that of a graft on the 
root. To obtain handsome and good trees, the bud should be set 
within two or three inches of the ground. Budded trees usually 
have better roots than root-grafted ones. 

PLANTING ORCHARDS. 

Soil. The apple is a vigorous and hardy tree, and will grow upon 
most soils. It does best, however, on those that are deep, rich, and 
fertile, such as will give good crops of Indian corn. Hard, shallow, 
and wet grounds are to be avoided. Improvement by manuring 
and deep cultivation is desirable, as a great difference in quality and 
produfliveness results from a difference in fertility. 

Distance. Where the quantity of ground is limited and in rare 
cases, trees may for a time stand within fifteen or twenty feet ; but 
for large and permanent orchards they should not be nearer than 
thirty feet. There is, however, a material difference in the size of 
varieties, hence a variation may be allowed. But this variation in 
distance should not break the rows which are to be preserved for 



* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


* 


» 


* 


* 


* 


* 


* 


* 


* 


* 


» 


* 



convenience in cultivation. The rows may be kept entire, by vary- 
ing the distance in one way only, as in the annexed figure. The 



Renovating and Priming Old Orchards. 183 

middle portion is for trees of the largest size, as the Spitzenburgh, 
Fall Pippin, and Rhode Island Greening ; those of smallest size, as 
Bough, Yellow Harvest, and Sine Qua Non, are on the left ; and 
those of middle growth, as the Swaar, Black GiUiflower, and Tall- 
man Sweeting, are on the right. 

This distin6lion in the size of the trees is only necessary in the 
most extensive orchards. 

Transplanting. Full direilions have been given in a preceding 
chapter, where the superior advantages of broad, deep, and loose 
beds of earth, made by heavy subsoiling and manuring, have been 
pointed out ; or in the absence of this excellent preparation, by dig- 
ging large holes to be filled with rich mould, or manured surface- 
soil. 

CULTIVATION. 

The importance of thorough cultivation has been already noticed, 
and cannot be too well understood. If two specimens could be 
exhibited side by side, the one showing the stunted, lingering, mice- 
eaten, and moss-covered trees, caused by negleft ; and the other, 
the vigorous and thrifty growth, and the fair and abundant crops, 
resulting from fine and clean culture ; none could fail to be satisfied 
of the superiority of the one and impolicy of the other. 

RENOVATING AND PRUNING OLD ORCHARDS. 

As soon as the first symptom of failure in old orchards appears, 
they should, in addition to good cultivation, be freely manured in 
connexion with the apphcation of lime or leached ashes. The 
change which may be thus wrought, can hardly be understood by 
one who has not witnessed the result. The following experiment, 
similar in nature, but differing in the mode of performance, described 
by H. W. Rockwell, of Utica, N. Y., cannot fail to be interesting : 

" The experiment was performed upon three trees standing in my 
grounds, none of which were less than thirty years old. One ot 
these trees, an old-fashioned [Newtown] Pippin, and a great favorite, 
had borne moderately ; the other two made out between them to 
' get up ' about a dozen apples a year, just to let me know, I pre- 
sume, that they ' could do it,' but were perfectly indifferent how it 
was done. 

" I last summer undertook the renovation of these trees. For 
this purpose I opened between them trenches, say ten feet in length, 



1 84 



Apples. 



two feet in depth, and about eight feet equidistant from tree to tree 
The roots which were encountered in this operation were, of course, 
all cut off, tlie trenches filled with well rotted inaimre, and closed. 
I finished by giving each of the trees about a peck of charcoal mixed 
with the same quantity of ashes, and now for the result. I have 
this year gathered from the ' two outcasts ' just mentioned, instead 
of my annual dividend of a dozen apples, from six to eight bushels 
apiece of as handsome fruit as you ever saw, with about the same pro- 
portion from the third, which has always been a moderate bearer." 

Bearing orchards commonly lose their vigor, and give small and 
poor fruit, when allowed to grow in grass-land, without any cultiva- 
tion. If the soil is naturally rich, a shallow ploughing and an occa- 
sional harrowing will restore their vigor. Or if ploughing cannot 
conveniently be given, they may be much improved by being con- 
verted to pasture for sheep, adding occasionally a top-dressing of 
manure in autumn. These animals will serve in part to enrich the 
land, keep the grass grazed short, and pick up the prematurely 
fallen fruit, infested with worms or insefls. 

The amount of cultivation or top-dressing to be given to such 
orchards must be determined by the annual growth of the shoots. 
If less than a foot in length, more vigor must be imparted to them. 
If more than a foot and a half, they are quite thrifty enough. 

Pruning. The mode of treating large trees has been already 
adverted to in the chapter on pruning. There are some owners of 
orchards who most erroneously suppose that when trees become 




old, heavy pruning will restore their vigor in the absence of good 



Grafting New Tops on Old Trees. 



I8S 



cultivation; while the corredl mode of treatment is, very moderate 
and gi'adual joruning, in connexion with the best of cultivation. 
The foregoing correal portraits of aftually existing specimens of bad 
pruning, unhappily have too many originals over the country (Fig. 
241). This most unsightly mode of trimming is often adopted when 
a removal of the top by grafting is intended. 

Graf ting New Tops on Old Trees. It often happens that fruit 
on large trees is worthless, and it becomes an important objeft to 
change the top by grafting or budding it with some better variety. 
In this case, instead of cutting off large branches and grafting them 
at once, it is better to prune the top 
in part, as shown by Fig. 242, which 
will cause an emission of vigorous 
shoots. These are then budded or 
grafted with ease and success. And, 
as the grafts gradually extend by 
growth, the remainder of the top 
may, by successive excisions, be 
entirely removed. Where trees are 
not too old, and the ground is kept 
cultivated, good-sized trees are thus 
obtained much sooner than by set- 
ting out young ones. 

To give a well shaped head to such newly formed trees, and to 
prevent the branches from shooting upwards in a close body near 
the centre of the tree, the old horizontal boughs should be allowed 
to extend to a distance in each dire£lion, while the upright ones 
should be lopped. This is distinctly exhibited in Fig. 242. 

The following judicious mode of renewing the old tops of trees 
formerly regarded as worthless, was given by the late George Olm- 
sted, of Hartford, Ct., in the Horticulturist : 

" These trees I commenced grafting six years ago last spring. 
I began on the top, and grafted one-third of the tree each year. It 
therefore required three years to complete the entire heads of the 
trees. 

" I like this method better than any I have ever tried for grafting 
large trees, as it gives the grafts a good opportunity to get well started. 
Cutting off and grafting the top first, gives the grafts there the best 
possible chance, while the necessary redu6lion of the top throws the 
sap into the remaining side branches, which fits them well for graft- 
ing the following year ; and the third year, the lowest branches 
being made ready in the same way, may be grafted successfully 




1 86 Apples. 

By this mode, it will be seen that when tlie grafts are put in on the 
side branches, they are not shaded by tlie heavy shoots above them, 
and they have an unusual supply of nourishment to carry them for- 
ward. Those who have attempted to graft the whole head of a large 
tree at once are best aware of the great difficulty in the common 
mode of getting the grafts to take on the side limbs. 

" One of these large trees so treated, is probably more than 
seventy-five years old, and has now an entirely new and vigorous 
head, grafted with this excellent variety. When I began with it, 
the fruit was only fit for cider, and it was questionable whether the 
tree should not be cut down. By grafting it in this manner, I have 
added surprisingly to its value. Two years ago (the bearing year), 
I obtained from it ten bushels of apples ; last year eight bushels ; 
and this year (only six years from the time I began to graft it), I 
gathered twenty-eight and a half bushels of excellent fruit ! 

" I consider this tree now worth one hundred dollars ; the cost 
of grafting it was about five dollars ; and the latter was all repaid 
two years ago — the first season the grafts bore fruit." 

The bearing year of apple-trees which yield excessive crops, is 
only every alternate year ; but by thinning out a large portion of the 
fruit while yet small, the exhaustion will not be so great as to ren- 
der the tree barren the second season, and it will bear annually. 
By picking off all the young fruit, the bearing year may be entirely 
changed, or one bough may be made to bear one year, and another 
bough the second year. 

Depredators. The insed enemies of the apple have been already 
described. Mice, which sometimes girdle and destroy young trees, 
especially such as are neglefled and allowed to grow in grass, may be 
excluded by a small mound of earth, thrown up about ten inches 
high around the stems late in autumn. This earth 
should be compact and smooth, and not consist of 
turf, which is liable to cavities, inviting instead of 
repelling these depredators. Fig. 243 shows the 
mode of performing this operation. If well done, 
it has never failed to protefl the trees. One man 
will go over some hundreds in a day. In the follow- 
ing spring this earth is again levelled. 
Fig. 24V— Rabbits are excluded by placing peeled bark or 
^tgtp'trfe's stiif painted paper around the stems : or, easier, by 
to protea j-ubbine fresh blood upon the bark every few weeks 

from mice. ' " o , , , . 

during winter, which may be done by usmg a piece 
of fresh liver for this purpose. 




Dwarf Apples. 187 



CHANGES WROUGHT BY CLIMATE AND SOIL. 

This subjefl has been treated, as applied to fruits generally, in a 
lormer part of this work ; a few brief remarks on the variations in 
the apple may be interesting. 

The winter apples of the northern states, when cultivated further 
south, are changed to autumn apples ; and as far south as Georgia, 
some of our good keepers ripen nearly by the end of summer. The 
Baldwin and Rhode Island Greening, at Cincinnati and at St. Louis, 
cease to be winter fruits. There are few or none of the northern 
apples which succeed well as keepers as far south as Carolina. 
This is owing to the long southern summers. It has been found 
that varieties originated in the southern states are generally best 
adapted to the climate of that region. 

Some varieties are greatly influenced by a change of climate, and 
others but slightly. The Ribston Pippin, so excellent at Montreal, 
is of little value a few degrees further south. The Rhode Island 
Greening and the Roxbury Russet, on suitable soils, throughout 
New York and New England, present the same chara6leristics of 
flavor and appearance ; the Baldwin, so fine at the east, greatly 
deteriorates in northern Ohio ; and the Belmont, which has been pro- 
nounced the most valuable of all apples at Cleveland, is unworthy 
of cultivation at Cincinnati. These changes, in the latter instances, 
may perhaps be ascribed to a difference in soil ; and the application 
of special manures, as lime, potash, etc., on those unfavorable soils, 
has improved the quality. The periods of ripening, given in the 
following pages, are intended to apply to the northern states. A 
difference of about two or three weeks exists between- fruits culti- 
vated at Boston or Rochester, and in central Ohio and southern 
Pennsylvania, and other differences of latitude nearly in the same 
ratio. 

DWARF APPLES. 

For summer and autumn sorts, dwarf apples are valuable in afford- 
ing a supply to families. They begin to bear in two or three years 
from setting out, and at five or six years, if well cultivated, will 
afford a bushel or so to each tree. A portion of a garden as large 
as the tenth of an acre, may be planted with forty or fifty trees, 
without crowding. All the different varieties of the apple may be 
made Dwarfs by working on the Paradise or Doucain stock — the 
former are smaller and bear soonest : the latter are larger and ulti- 



1 88 Apples. 

mately afford the heaviest crops. Among the handsomest growers 
as dwarfs, are Red Astrachan, Jersey Sweet, Porter, Baldwin, Dyer, 
Summer Rose, Benoni, and Bough. 



VARIETIES. 

SYNOPSIS OF ARRANGEMENT. 

Division I. Summer Apples. 

Class I. Sweet Apples. 

Se6tion I. Color striped with red. 
Seftion II. Color not striped. 

Class II. With 7noi'e or less acidity. 

Sedlion I. Color striped with red. 
Se6lion II. Color not striped. 

Division II. Autumn Apples. 

Class I. Sweet Apples. 

Seflion I. Color striped with red. 
Sedlion II. Color not striped. 

Class II. With more or less acidity. 

Seflion I. Color striped with red. 
' Sedlion II. Color not striped. 



Division III. Winter Apples. 

Class I. Sweet Apples. 

Se(5lion I. Color striped with red. 
Se6lion II. Color not striped. 

Class II. With j/iore or less acidity. 

Seftion I. Color striped with red. 
Seftion II. Color not striped. 

The chara6leristics which constitute these divisions and subdivi- 
sions, are not in all cases perfedlly distindl. Summer apples gradu- 
ally pass into autumn, and autumn into winter apples. A few^, but 
the number is extremely small, possess nearly a neutral flavor 



Summer — Stveet — Not Striped. 189 

between a dead sweetness and slight acidity. Again, apples classed 
with those that are striped, sometimes present a nearly unilbrm 
shade of red ; and, in rare instances, the brown cheek of a green or 
yellow variety exhibits faint stripes. 

But these may be regarded rather as exceptions to general cha- 
rafters, which are on the whole as clearly defined as any other dis- 
tinctive points of the different varieties. Controlling circumstances 
will produce changes in all fruits, and descriptions are not founded 
on extreme exceptions, but on average charafteristics. 

The SIZE is designated by comparison ; — for example, the Swaar 
and Baldwin are large; Herefordshire Pearmain and Tallman 
Sweeting are medhunj English Golden Pippin and Lady Apple are 
small. Qualifying terms give a more precise meaning — as the Fall 
Pippin and Monstrous Pippin, are very la^gej Hawley and Dutch 
Mignonne, are quite large; Bullock's Pippin and Early Strawberry 
are rather small ; and the Siberian Crab is ve^y S7nall. 



DIVISION I.— SUMMER APPLES, 

Class I. — Sweet Apples. 

Se£lion I. — Striped with red, 

Foster. Large, roundish, indistinctly striped pale red on yellow ; 
stalk short, calyx open, basin deep, ribbed, sweet, rich. Aug. 
Mass. (Hov. Mag.) 

Section II. — Not striped. 

Golden Sweet. Medium or rather large, roundish, slightly flat- 
tened ; greenish, becoming pale yellow ; stalk an inch or more 
long, slender ; cavity acuminate ; basin moderate ; flesh very 
sweet, good, of moderate quality. The fruit is always fair, the 
tree a free grower, and very productive. Buds large ; leaves 
sharply serrate. Late in summer. Valuable for domestic animals. 
Tender far west ; succeeds well south-west. 

HiGHTOP Sweet. (Summer Sweet of Ohio, Sweet June.) Rather 
small, roundish, regular ; skin smooth, light yellow ; cavity deep, 
narrow ; calyx small, in a shallow, slightty furrowed basin ; flesh 
yellowish, very sweet, rich. Tree upright, productive. A valua- 
ble summer sweet apple at the West. 

Manomet. (Manomet Sweeting.) Size medium, roundish ; yellow, 
with a rich cheek ; stalk rather slender, cavity shallow ; basin 
shallow, furrowed ; flesh tender, sweet, rich. Late summer. 
Mass. 



190 Apples. 

Sweet Bough. (Large Yellow Bough, Early Sweet Bough.) 
Large, roundish, remotely conical-ovate, sometimes distinctly con- 
ical ; pale greenish yellow, stalk one-half to an inch long, basin 
narrow, deep ; flesh white, very tender, with an excellent sweet 
flavor. Ripens from the middle to the end of summer. A mode- 
rate and regular bearer. Shoots yellowish, somewhat irregular, 
ascending ; tree round-headed ; leaves obtusely crenate. 



Class IL — With more or less acidity. 

Se£lion I. — Striped with red. 

American Summer Pearmain. (Early Summer Pearmain, of 
Coxe.) Medium in size, oblong, slightly inclining to truncate-coni- 
cal ; nearly covered with fine brolcen streaks and dots of red ; 
stalk nearly one inch long ; basin round, even, distin6l ; very ten- 
der, often bursts in falling, sub-acid, flavor fine. Continues to 
ripen for several weeks in late summer and early autumn. Needs 
good and rich cultivation. Growth rather slow. This is distinct 
from the English Summer or Autumn Pearmain, in its larger size, 
higher red, more oblong form, and superior quality. 

Aromatic Carolina. Large, oblate-conic, oblique, pale red with a 
heavy bloom ; flesh tender and melting, flavor aromatic and excel- 
lent. July. Tree spreading. An abundant bearer. Southern. 

Benoni. Medium in size, roundish, sometimes obscurely conical ; 
deep red on rich yellow, in distinft broken stripes and dots ; 
stalk half an inch long ; basin small ; flesh yellow, tender, rich, sub- 
acid, "very good." Late summer. Tree erect, good bearer. 
Has not succeeded well in all localities. A native of Dedham, 
Mass. 

Carolina Red June. (Red June, Blush June.) Size medium, 
oblong, very red, flesh white, tender, juicy, sub-acid, with a 
sprightly, agreeable flavor ; quite early, and continues to ripen for 
four weeks, and will keep long after ripe for a summer apple ; pro- 
fitable for market. The tree a fine ereft grower, very hardy, bears 
young and abundantly. The most valuable early apple in north- 
ern Illinois and adjacent region. Hardy at the West. 

Early Joe. Size medium or rather small.; oblate, sometimes 
obscurely approaching conical ; smooth and regular ; color, with 
numerous short, broken, red stripes on yellow ground, a nearly 
uniform deep red to the sun, with conspicuous white specks ; stem 
three-fourths of an inch long, rather thick ; cavity shallow, acute ; 
basin small, even ; flesh fine grained, very tender, slightly crisp, 
juicy, sub-acid, spicy, quality " best." Ripens the last two weeks 
of summer. Shoots dark, growth slow. A profuse bearer. 
Origin, East Bloomfield, N. Y. 



Summer — Acid — Striped. 191 



Fig. 244. — Early Joe, 

Early Pennock. Fruit large, roundish, conical, striped bright red 
on greenish yellow ; stem long ; cavity deep ; irregular ; flesh 
yellowish white, rather coarse, sub-acid, of rather poor quality. 
Esteemed at the West for its hardiness and produ6liveness. 
Aug. and Sept. 

Early Red Margaret. Rather small round-ovate, striped with dull 
red, somewhat russeted ; stalk half an inch long, thick ; basin 
plaited, narrow, very shallow ; flesh sub-acid, tender, good when 
fresh ; ripens at wheat harvest, scarcely earlier than Early Har- 
vest. Shoots ere6l, downy, moderate bearer. 

EARI.Y Strawberry. (American Red Juneating, of Manning) 
Rather small, roundish, varying to round-ovate, and sometimes 
quite conical ; surface indistinctly and finely striped with bright 
and deep red, tinging faintly the flesh ; stalk slender, three-quar- 
ters to an inch and a half long ; basin small and narrow ; flesh 
white, tender, sub-acid, rather brisk, pleasant, not very rich. 
Ripens one to three weeks later than Yellow Harvest. Growth, 
very ere6l ; leaves ereft, finely crenate. Produ6live. Good in all 
localities. 

Fourth of July. Above medium, roundish oblate, often slisjhtly 
conic, striped red on pale yellow, with a white bloom. Flesh 
yellowish, tender, rather acid, of moderate quality. Ripens very 
early, productive. Valuable for cooking and profitable for mar- 
ket. Cultivated at the West, of foreign origin. 

Foundling. Rather large, oblate-conic, ribbed ; striped red on 
yellowish green; stalk short, slender, cavity large, basin sm.all, 



192 



Apples. 



furrowed ; flesh yellow, tender, with a rich, sub-acid flavor 
Mass. 




Fig. 245. — Early Strawberry. 



Garden Royal. Below medium, roundish, slightly flattened at ends, 
. even and regular ; surface with small, broken, red stripes on yel- 
low ground, deep red to the sun ; stalk short, or half to three- 
fourths of an inch long, slender, cavity acute ; calyx large, open ; 
basin very sliallow ; flesh yellowish-white, exceedingly tender, and 
fine grained ; flavor mild, sub-acid, fine. A poor grower, but a 
first-rate dessert fruit. Late summer. Origin, Sudbury, Alass. 

Hocking. (Townsend.) Rather large, striped red on yellow ; cavity 
wide ; basin shallow, slightly ribbed ; flesh fine grained, tender, 
mild sub-acid. Aug. An upright, vigorous, productive tree. 
Valued at the West. 

yulian. (Julin.) Fruit medium, roundish, conical ; cah'x small in 
a narrow basin, stem short in a moderate cavity ; striped with fine 
red on yellowish white ; flesh white, tender, and fine flavored. 
One of the finest summer apples at the South, where it ripens at 
midsummer. 

Klapi'oth. Size medium, oblate ; streaked and stained with red on 
greenish yellow ; stalk short, cavity deep ; basin wide, even ; flesh 



Summer — A cid — Striped. 



193 



white, crisp, with a pleasant sub-acid flavor. Tree a strong 
grower and great bearer. Fruit bears carriage well and promises 
to become a good market sort. Lancaster co., Penn. Aug. to Oct. 

Sops of Wine. Medium size, round-ovate, dark red ; stalk long, 
slender ; flesh white, often stained red, moderately juicy, sub-acid, 
of good flavor. Valuable for its free growth and fair fruit. Late 
summer. The Sapson is smaller, firmer in flesh, and less valua- 
ble. 

SuJitmer Hagloe. Size medium, roundish-oblate ; streaked with 
bright red on yellow ground ; stalk rather short and thick ; flesh 
very soft, rich, of fine quality. Ripens at the end of summer — an 
excellent culinary variety. Shoots dark, strong, thick ; terminal 
buds very large. 

This is wholly distinfl from the Hagloe Crab, a late, small, ill-shaped, 
ovate fruit, cultivated only for cider. 

Sicjnnier Quee?t. Rather large, roundish-conical, somewhat ribbed ; 
striped with bright red on rich yellow ground ; stalk an inch and 
a half long ; cavity small, acute ; basin small, furrowed ; flesh yel- 
lowish, rather acid, spicy, very rich. Fine for cooking. Late 
summer. Good on warm, sandy soils, poor on cold clay. Shoots 
light colored, leaves finely crenate. Hardy far west. 

Summer Rose, (Woolman's Early, Lippincott's Early, Woolman's 
Striped Harvest.) Medium or rather small, roundish-oblate ; yel- 




Fig. 246. — Summer Rose. 

iowish, blotched, and streaked with red ; stalk rather short ; basin 
round, slightly plaited ; flesh very tender, slightly crisp, texture 

9 



194 



Apples. 



fine, mild sub-acid, juicy, excellent. Begins to ripen with wheat 
harvest, and continues a month. Better in quality for the table 
than Early Harvest, but less produftive, and too small for general 
value. 

Williams' Favorite. (Williams, Williams' Red, Williams' Favor- 
ite Red.) Size medium, sometimes rather large ; oblong-ovate, 
remotely conical, very smooth ; color mostly fine dark crimson 
stripes ; stalk three-quarters to one inch long, enlarged at inser- 
tion, cavity shallow ; basin small and shallow, even, or somewh.at 
ribbed ; flesh yellowish white, moderately juicy, with sometimes a 




Fig. 247. — Williajns' Favorite. 

tinge of red near the surface, mild, agreeable, fine. Ripens for 
several weeks late in summer. Its handsome appearance has 
partly contributed to its high reputation. Requires a rich soil and 
good cultivation. Origin, Roxbury, Mass. 



Se£lion II. — Not sti'iped. 

Cole's Quince. Large, oblate, conical, ribbed, yellow ; mellow when 
ripe, mild, rich, high quince flavor. Cooks well before ripe. 
Produflive. New England. Hardv far west. 



Sumine)' — Acid — Not Striped. 



195 



Early Harvest. (Yellow Harvest, Prince's Harvest, Early 
French Reinette, July Pippin.) Size medium, roundish-, usually 
more or less oblate, smooth ; bright straw color, when ripe ; stalk 
rather short and slender ; calyx moderately sunk ; flesh nearly 
white, flavor rather acid, fine. Ripens at wheat harvest, and for 




Fig. 248. — Early Harvest. 



three weeks afterwards. Shoots ereft, slightly diverging, straight, 
often forked. Produdlive. Needs rich cultivation to be fine. 
Good throughout the northern states and south-west, tender 
north-west. 

Garretsoti's Early. Size medium, roundish-oblate ; skin greenish 
yellow with numerous dots ; stalk short, cavity shallow ; basin 
small, furrowed ; flesh white, crisp, tender, sub-acid, " very good." 
July and Aug. Tree vigorous, produftive. 

Horse. Large, varying from oblate to oval, ribbed, yellow ; stalk 
short ; cavity and basin shallow ; flesh yellow, rather coarse, sub- 
acid. Tree vigorous, produ6live, valued at the South and West 
as a summer cooking and drying apple. 

Kirkbridge White. (Yellow June.) Size medium, oval, tapering to 
apex and base, equally blunt at ends with broad ribs ; smooth, 
pale yellow ; stem short ; cavity and basin very narrow ; flesh 
very tender, fine grained, with a moderately "good" sub-acid 
flavor. Ripens soon after Early Harvest and for six weeks. 
Tree a slow grower, but a great and early bearer ; valuable at the 
West, Too tender for long transportation. 



196 



Apples. 



Lyjnaii's Large Snmmer. Large, roundish, flattened at ends ; pale 
yellow ; sub-acid, high flavored, rather fine in quality. Ripens at 
the end of summer. Tree a poor bearer until large. Conn. 

Primate. Above medium in size, roundish-conical, somewhat 
ribbed, light green, becoming light yellow, often with a slight 
blush ; fine grained, very juicy, with a very agreeable, mild, sub- 
acid flavor. Ripens for several weeks through the latter part of 
summer. Valuable. Western New York. 

Red Astrachan. Rather large, sometimes quite large, roundish- 
oblate, slightly approaching conical, rather smooth ; nearly 
whole surface brilliant deep crimson, with a thick bloom like 
a plum ; stalk one-half to three-fourths of an inch long ; 
calyx in a small slightly uneven basin ; flesh white, rather crisp ; 
good, rather acid, slightly austere. A few days after Early Har- 
vest. Excellent for cooking. Shoots stout, dark brown, diverg- 
ing and ascending ; leaves broad. This apple, although of 
second-rate flavor, is rendered by its earliness and very handsome 
and fair appearance, by the vigor and produftiveness of the tree, 
and its excellent culinary qualities, worthy of general cultivation. 
It should be picked a few days before fully mature. Hardy far 
west. 

Sine Qua Non. Size medium, roundish, inclining to conical ; 
smooth, pale greenish yellow, shaded with reddish brown to the 




Sine Qua N'(»i. 



sun ; stalk quite slender, nearly an inch long ; basin smooth or 
very slightly plaited ; flesh greenish white, fine grained, delicate 



Autumn — Sweet — Not Striped. 197 

very tender, moderately juicy, of a fine, agreeable, sub-acid flavor. 
Shoots greenish yellow, growth slow. Ripens two weeks after 
Early Harvest. Origin, Long Island. 

Stnnmer Pippiii. (Sour Bough.) Rather large, oblong, oval, irre- 
gular ; skin pale yellow, with greenish dots and a crimson blush ; 
stalk variable, deep set ; basin abrupt, furrowed ; flesh white, ten- 
der, with a pleasant sub-acid flavor. End of summer. A regular 
handsome grower and good bearer. Westchester co., N. Y. 

Trenton Early. Size medium, roundish-oblate, ribbed ; color yel- 
lowish, somewhat marked with green ; surface smooth, cavity 
wide, basin furrowed ; flesh light, tender, with a pleasant sub-acia 
flavor. Late summer. Valued at the West. 

White Jtineating. Small, round, sometimes slightly oblate, smooth, 
very regular ; pale greenish yellow, or light yellow ; very thin 
russet round the stalk ; stalk slender, three quarters of an inch 
long, set shallow ; basin very shallow ; tender, sub-acid, not rich, 
becoming dry. Ripens a little before Yellow Harvest. Growth 
upright, rather stout. Produ6live. For cooking only. Old 
English sort. 

The May apple, of Virginia, is a fruit similar to or identical in cha- 
rafter and quality with the White Juneating, where it ripens about 
the first of summer, bearing every year. Large quantities are 
sent to Baltimore for tarts. 

Warfield. Medium, very round, fair, with a light blush ; tender, 
pleasant acid ; may be used for cooking in July when two-thirds 
grown. An excellent late summer market apple. Introduced by 
S. Foster, Muscatine, Iowa. 



DIVISION II.— AUTUMN APPLES. 

Class I. — Sweet Apples. 

Se£lion I. — Striped with red. 

Jersey Sweeting. Size medium ; round-ovate, often oblong-ovate, 
somewhat conical ; thickly striped with fine red on greenish yel- 
low ; stalk one-half to an inch long ; cavity rather irregular ; 
basin wrinkled, distinft ; flesh whitish, very sweet, juicy and ten- 
der, good flavor. Succeeds well in most localities. Early and 
mid-autumn — immediately follows Golden Sweet. Shoots stout, 
short jointed ; leaves crenate-serrate. 

Richmond. Large, roundish-oblate, slightly ribbed ; splashed and 
striped with crimson on yellow ground, with numerous dots ; stalk 
short, cavity large ; calyx large, open ; basin large, furrowed ; flesh 
white, tender, sweet, rich. Late autumn. Origin, Sandusky, Ohio 



198 Apples. 



Sedion II. — Not striped. 

Aiittunnal Sivaar. (Sweet Swaar.) Large, oblate, sometimes very 
slightly ribbed ; rich yellow ; stalk an inch or more long, varying 
from long and slender, to thick and fleshy at insertion ;. cavity and 
basin wide and slightly ribbed ; flesh tender, yellowish, not juicy, 
with a very sweet, spicy, agreeable flavor. Mid-autumn. Growth 
vigorous, shoots diverging, tree spreading. A large, roundish- 
conical apple, with a good, mild, sub-acid flavor ; is grown under 
this name at the West. ^ 

Autumn Sweet Bough. . (Autumn Bough, Fall Bough, Late Bough, 
Philadelphia Sweet.) Size medium, conical, angular ; pale yellow ; 
stalk slender, deep set ; basin deep, furrowed ; flesh white, tender, 
with a very good flavor. Early autumn. Tree vigorous and pro- 
du6tive. 

Haskell Sweet. Large, oblate, regular, greenish, a warm brown 
cheek ; stalk one-half to three-fourths of an inch long, moderately 
sunk ; basin rather deep, nearly even, flesh tinged with yellowish 
brown, very tender, sweet, good. 

Lyman^s Pumpkin Sweet. Very large, roundish, ribbed most 
towards the stalk ; pale green ; stalk short ; calyx small, basin 
abrupt ; flesh white, sweet, tender, not juicy, of moderate quality. 
Ripens through autumn, into winter, A valuable culinary sort. 

MuNSON Sweet. Size medium, oblate, smooth, and regular ; pale 
yellow, with a brown blush ; stalk short, in a broad cavity ; calyx 
in small basin ; flesh yellowish white, tender, with a very good, 
sweet flavor. Tree a strong grower and uniform bearer. Last 
half of autumn. A valuable sweet apple. 

Pumpkin Rzi-sset. (Sweet Russet.) Large, round, slightly flattened, 
yellowish green, partly russeted ; cavity wide, shallow ; basin 
small ; flavor rich and sweet. Through autumn. Distindt from 
the Sweet Russet cultivated through western New York, which is 
a more conical fruit. 

Sujjuner Sweet Paradise. Large, roundish, sometimes remotely 
oblong, and slightly flattened at the ends, regular, pale green ; 
stalk rather thick, three-quarters of an inch long ; basin large, 
distinft ; flesh tender, sweet, rich, aromatic. Ripens first of 
autumn. Shoots spreading, leaves sharply serrate. Origin, 
Penn. 

This is totally distin6l from the Dwarf Paradise, used for stocks, 
which bears a small, poor, sweet, summer fruit. 

Tifft Sweeting. Medium in size, flat, greenish yellow, with russet 
network, and a warm, light brown cheek ; stalk one inch long, 
cavity wide, obtuse ; flesh yellowish, rich, sweet, fine in flavor. A 
light bearer. New Eno-land. 



Autumn — Acid — Striped. 199 

Class II. — With more or less Acidity. 

Se^io?i I. — Striped ivith red. 

Alexander. Very large, conical, flattened at base, regular ; streaked 
with bright red on greenish yellow ; stalk small, cavity rather 
deep ; calyx large, basin deep, even ; flesh rather crisp, sub-acid ; 
a coarse sort, "only for cooking. A moderate or poor bearer. 
Late autumn. Very showy, its only recommendation. Russian. 

Beauty of Kent. Very large, roundish, somewhat flattish-conical, 
fair, smooth, and rather obtuse ; nearly the whole surface striped 
with rich purplish red ; stalk three-fourths to an inch and a half 
long, slender, cavity acuminate ; calyx small, basin deep, narrow ; 
flesh tender, slightly sub-acid, of rather poor flavor. One of the 
most beautiful and magnificent in appearance of all apples, but of 
little or no value, except for cooking. Late autumn. Growth 
strong and upright, shoots dark. English. 

Bonicm. Large, oblate, red ; basin and cavity shallow ; stem medial 
length ; flesh yellow, sub-acid, rich, delicious. An early and 
abundant bearer. North Carolina. 

Buckingham. — (Bachelor, Equinetely, Fall Oueen of Kentucky, 
Kentucky Oueen.) Medium to large, oblate, inclining to conic, 
striped, shaded and splashed with crimson on greenish yellow, 
with many light brown dots ; cavity large, stalk short ; basin 
wide and deep, somewhat furrowed ; flesh yellowish, tender, 
breaking, mild sub-acid, very good in quality. Late autumn 
and early \yinter. A popular and profitable sort in the south- 
western States. Tree hardy and healthy, and moderately pro- 
ductive, forming a round-headed top. 

Cartiatioti. W. N. White, of Ga., gives the following description of 
this apple : — Medium size ; a delicious, sub-acid apple, fully first 
rate ; dark red, splashed with russet ; flesh white, brittle, and 
very juicy ; both stalk and calyx are sunk in deep depressions ; 
no autumn apple is superior. Ripe Aug. loth. 

Clyde Beatity. Large, roundish-conical, slightly ribbed, striped and 
mottled red on greenish yellow ; stem short, slender, deep set, 
basin furrowed ; flesh white, fine grained, sub-acid. Late autumn. 
Wayne co., N. Y. 

Chetiango Strazuberry. (Frank, Buckley, Jackson, Sherwood's Favo- 
rite, Strawberry.) Rather large, oblong-conic, angular ; striped and 
splashed with light crimson on whitish yelloAV ground ; cavity nar- 
row and deep ; basin narrow ; flesh white, very tender, with a 
pleasant, mild, sub-acid flavor. Sept., Oct. Growth upright, 
vigorous, shoots light colored. Origin, Chenango co., N. Y. 

Cooper. Rather large, round oblate, sides unequal, greenish yellow 



200 Apples. 

and pale red ; stalk slender, deep set ; basin deep ; flesh crisp, 
juicy, pleasant, but not very high flavor. Mid-autumn. Culti- 
vated in Central Ohio. 

CornelPs Fancy. Rather large, oblong conic ; shaded and splashed 
red on yellow ; stalk medium, cavity large ; basin abrupt, fur- 
rowed ; flesh white, tender, with a pleasant sub-acid flavor. Sept. 
Cultivated and valued in Central Penn. 

Doctor. (De Witt.) Medium in size, or large ; regular, oblate ; yel- 
low, clouded and streaked with red ; stalk and calyx deep set ; 
flesh breaking, tender, aromatic, brisk, fine flavor. Late autumn 
and early winter. Succeeds well in Pennsylvania and Ohio ; less 
esteemed further north. Origin, Pennsylvania. 

Duchess of Oldenburgh. Medium or rather large, roundish, a 
little flattened at the ends ; light red in broad broken stripes and 
splashes on yellow ground ; stem short, in an acuminate cavity; 
basin deep and narrow ; flesh yellowish white, sub-acid, very 
handsome. Good for cooking. Early autumn. Shoots dark, 
ascending. Very hardy. Succeeds well at the West and North. 
The strong growth of the tree, its early bearing and endurance of 
severe winters, and the fair and handsome appearance of the 
fruit, render it one of the most valuable sorts for the West. 

Fairbanks. Size medium, rather oblate, inclining to conic ; skin 
light yellow, striped with red, with patches of russet ; stem long, 
set in a broad and shallow cavity ; flesh yellowish, juicy, with a 
rich sub-acid and vinous flavor. September and October. Ori- 
gin, Winthrop, Maine. 

Fall Seek-no-fiirther. Very large, oblate ; shaded and striped with 
red on yellow ; stalk long ; cavity large, russetted ; basin broad, 
uneven ; flesh whitish, tender, pleasant, sub-acid. Productive. 
Conn. 

Fall Wine. Medium to large, roundish-oblate ; color a rich red, 
faintly striped on a rich yellow skin ; stem slender ; flesh yellow, 
crisp, tender, juicy, with a mild, rich, scarcely sub-acid flavor. 
Mid-autumn till winter. Succeeds best in the West— often scab- 
by at the East. 

Fameuse. (Snow-apple, Pomme de Neige.) Medium in size, 
round, often oblate, even ; handsomely striped and blotched with 
fine deep red on whitish ground — where much exposed, a deep, 
nearly uniform red ; stalk three-fourths of an inch long, slender ; 
cavity small ; basin quite small, slightly wrinkled ; flesh very 
white, juicy, sub-acid, a Httle spicy, exceedingly pleasant, but not 
very rich. Late autumn. Shoots dark, diverging, somewhat flex- 
uous. Much admired as a table fruit for its handsome appearance 
and pleasant, refreshing flavor. 



Apples. 



201 



Gabriel. Size medium, roundish-ovate, regular ; striped and splash 
ed with pale red on yellow ; stalk slender ; calyx and basin 
small ; flesh yellowish, sub-acid, of excellent flavor. 

Gravenstein. Rather large, roundish, slightly oblate, obtusely 
and obscurely ribbed, surface a little wavy ; striped and splashed 
with bright red on a yellow ground ; stalk three-quarters of an 
inch long ; cavity rather deep ; calyx large ; basin deep, narrow ; 
flesh tender, juicy, very rich, sub-acid or rather acid, high fla- 
vored. Mid-autumn. Produ6live, handsome, and excellent. Fine 
m all localities. Shoots strong, becoming smooth and shining, 
ascending. German. 




Fig. 250. — Gravenstein. 



Hurlbut. Size medium, oblate, conic ; yellow striped with red ; 
stalk small ; cavity large ; basin shallow ; flesh white, crisp, ten- 
der, with a mild sub-acid flavor. Conn. 

yeffej'son County. Medium, roundish, regular ; striped and shaded 
red on yellow ; cavity deep ; calyx small ; basin deep, smooth ; 
flesh crisp, tender, with a very good mild sub-acid flavor. Late 
autumn. Tree vigorous, produftive. Jefferson co., N. Y. 

yeffries. Medium or rather large ; round oblate ; yellow, red, and 
deep red, striped ; stalk very short, slender ; cavity and basin 



202 Autumn — Acid — Striped. 

deep ; flesh yellowish white, remarkably tender and juicy ; flavor 
very pleasant. Ripens first of autumn. Origin, West-Chester, 
Penn. Hardy far north. 

"Jewetfs Red. (Jewett's Fine Red, Nodhead.) Medium or rather 
large, roundish, slightly oblate ; striped red on yellow or slightly 
greenish yellow ground, with conspicuous white dots ; stem nearly 
an inch long ; cavity acuminate ; basin rather shallow ; flesh 
remarkably tender, fine grained, mild sub-acid, slightly aromatic. 
Mid-autumn into winter. Cultivated in the northern parts of 
Nfew England. Hardy at the West. 

Kane. (Cane, Cain.) Size medium, roundish-oblate, often obscure- 
ly conical, regular ; surface fair and beautii'ul, highly polished, 
indistinftly striped with brilliant light crimson, gradually merging 
into delicate blush color on the shaded part ; stalk often very 
short ; cavity acute, narrow ; basin regular ; flesh yellowish white, 
with a pleasant, good flavor. Hardly of the highest quality, but 
much admired for its beauty. Late autumn. A native of Kent 
CO., Delaware. 

Late Strawberry. (Strawberry, Autumn Strawberry.) Size me- 
dium ; roundish, slightly conical, sometimes faintly ribbed ; nearly 
whole surface with small broken streaks of light and dark red ; 
stalk slender, about an inch long ; basin ribbed ; flesh yellowish 
white, slightly fibrous, very tender and juicy, with a fine, very 
agreeable, sub-acid flavor. Young trees of remarkably thrifty 
growth, leaves sharply serrate, which at once distinguishes them 
from the crenate leaves of the Early Strawberry. Ripens early in 
autumn, and often keeps till winter. Very produdlive. One of 
the best early autumn apples. Succeeds well in the West. 

Leland Spice. (Leland Pippin.) Large, roundish, obscurety conical, 
slightly ribbed ; whole surface with brilliant red streaks on yellow 
ground, dotted with yellow ; stalk half an inch long ; cavity and 
basin ribbed ; flesh yellowish white, sub-acid, spicy, rich, fine. 
October. Origin, Sherburne, Mass. 

Long Island Seek-no-further. Large, oblate, conical ; skin yellow, 
striped and splashed with red ; flesh tender, with a good sub-acid 
flavor. 061. to Feb. An old variety. Tree produ<5live. Origin 
unknown. 

Lyscom. Large, round, with broad, broken, distin6l, pale red 
stripes, on yellowish or greenish yellow ground ; stalk three- 
fourths of an inch long, slender ; cal3'x deep set ; flesh fine 
grained, mild, slightly sub-acid, moderately rich, good flavor. 
Middle and late autumn. Mass. 

Magnolia. Size medium, oblate-conical ; striped and mottled with 
crimson on yellow ; stalk short ; cavity broad, uneven j basin 
small ; flesh white, tender, with a brisk aromatic flavor. Growth 
moderate, produftive. Mid-autumn. 



Apples. 203 

Maftgum. Medium, oblate, slightly conic, ribbed ; shaded and 
striped with red on yellow with numerous dots ; stalk small, in a 
broad, russeted cavity ; basin slightly furrowed ; flesh yellow, 
very tender, with a mild sub-acid excellent flavor, A valuable 
Southern apple. Tree thrifty, productive. 

Melon. (Watermelon, Norton's Melon.) Medium or large, round- 
ish, often slightly conical, frequently a little irregular ; color, with 
stripes and dots of bright red on yellow ground, or clear red on 
pale yellow ; stalk an inch long, slender ; cavity acuminate ; basin 
deep ; flesh white, tender, very juicy, fresh, and pleasant, spicy, 
sub-acid or slightly sub-acid, fine flavored. Growth rather slow. 
Late autumn and early winter, but often keeps longer. An excel- 
lent table apple, but a moderate bearer. Origin, East Bloomfield, 
N. Y. 

Meli in the Moiith. Medium or rather small, roundish, slightly 
flattened ; skin greenish yellow, indistinftly striped and shaded 
with red, with russet dots ; stalk short ; cavity shallow, obtuse ; 
calyx open ; flesh yellow, with a rich, aromatic, rather acid, and 
very good flavor. Ripens through autumn. Penn. 

Mexico. Size medium, roundish ; striped light and dark red ; stalk 
large and long ; cavity broad, shallow, russeted ; calyx large, in 
a narrow basin ; flesh whitish stained with red, tender, with a 
very good flavor. A handsome New England fruit. Tree very 
hardy, produftive. 

Myefs Nonpareil. (Ohio Nonpareil.) Large, roundish, slightly 
oblate ; marbled and splashed red on yellow ; cavity and basin 
medium ; flesh yellowish white, with an excellent sub-acid flavor. 
Autumn. Growth strong and straight, forming a compadl head. 
Productive, and much valued at the West. 

Orndorf. Size medium, roundish ; slightly striped and shaded red 
on yellow ; stalk slender ; cavity and basin deep ; calyx open ; 
flesh yellowish, crisp, with an excellent sub-acid flavor. A 
moderate bearer. 061. and Nov. Ohio. 

Rambo. (Romanite of N. J.) Size medium, oblate, smooth ; 
streaked and marbled with dull yellowish red on pale yellowish 
ground ; dots large ; whitish ; stalk an inch long, rather slender ; 
basin broad, slightly plaited ; flesh tender, rich, mild sub-acid, 
fine flavored, often excellent. Fine in nearly all locahties. Late 
autumn and early winter. Known by the erroneous name of Seek- 
no-further in Philadelphia market. Tender far west. 

Republican Pippin. Large, round-oblate ; striped with red on a 
mottled leddish ground, greenish yellow in the shade ; stalk an 
inch long, slender ; cavity sometimes with radiating russet rays ; 
flesh tender, sub-acid, with a pleasant, peculiar, somewhat walnut 
flavor. Ripens early and mid-autumn, but is a good cooking 
apple in summer. Excellent for drying. Tree a strong and 



204 Autumn — Acid — Striped. 

crooked grower— moderate bearer. Origin, Lycoming county, 
Penn. 

Ribston Pippin. Medium or rather large, roundish conical ; cloud- 
ed and striped with yellowish red, on a yellow and slightly russet- 
ed ground ; stalk slender, often short ; cavity rather wide ; basin 
narrow, angular ; flesh yellow, crisp, granular, juicy, with a very 
rich and rather sharp or acid flavor. First-rate as far north as 
Maine, often second-rate further south ; but its quality is usually 
suffered to deteriorate needlessly by remaining too long on the 
tree. Late autumn and early winter. Shoots diverging or 
spreading ; buds and young shoots rather hoary, English. 

Richards' Graft. (Derrick's Graft, Red Spitzenburgh.) Rather 
large, roundish-oblate ; striped red on yellow ; cavity large ; basin 
deep ; flesh fine grained, tender, with a refreshing, sub-acid, 
very good flavor. Sept. and 061. Cultivated on the Hudson 
river. 

Shiawasse Beauty. Medium, oblate, regular, smooth ; deep bril- 
liant red on greenish yellow ground ; stalk very short, deeply 
sunk ; basin small, regular ; flesh white, tender, crisp, sub-acid 
and aromatic. 061. and Nov. Resembles Fameuse, but tree a 
stronger and more upright grower. 

Smokehouse. Medium or rather large, oblate, regular ; mottled, 
and indistinctly striped with red on yellow ground ; a slight green- 
ish cast at the crown ; stalk one inch long, slender, cavity wide, 
acute ; basin rather distin6l ; flesh yellowish white, rich, aromatic, 
fine sub-acid flavor. Mid-autumn to winter. Origin, Chester co., 
Penn. Succeeds in the Middle States. 

St. Lawrence. (Corse's St. Lawrence.) Large, roundish, slightly 
oblate, and sometimes a little conical, obtuse, whole surface broad- 
ly and very distinctly striped with very dark red, on light green- 
ish yellow ground ; stem rather short and slender, cavity wide ; 
basin round, deep, with a very obtuse rim ; flavor rather acid, 
moderately rich, agreeable. A very handsome and productive 
apple, of good second-rate flavor, ripening about mid-autumn. 
Canadian. 

Twenty Ounce. (Cayuga Red Streak, Twent)' Ounce Pippin, 
erroneously.) Very large, roundish, remotely conical, surface 
sometimes smooth, often very wavy ; color striped rich yellowish 
red on greenish yellow or yellowish white ground ; stalk three- 
fourths inch long ; sub-acid, rather coarse, second quality. Very 
showy, fair, and productive. A profitable market sort. Late 
autumn and early winter. Growth in large trees becoming strag- 
gling. Western New York. The Twenty Ounce Pippin is a 
large, green, third-rate fruit. 

Vandevere Pippin. (Watson's Vandevere, Indiana Vandevere.) 
Large, oblate, remotely conic, striped and blotched with light red 



Apples. 205 

on j'ellow ; stalk short, cavity large ; flesh greenish yellow, firm, 
crisp, brisk sub-acid. Culinary. Western, Nov. and Dec. 

WasJmtgton Stratvberry. Rather large, roundish-conic, slightly 
oblate ; striped and splashed with deep crimson on yellow ; cavity 
deep ; flesh yellow, a little coarse, rich, brisk, sub-acid. Growth 
vigorous. Sept., Oct. Origin, Washington co., N. Y. 

Section II. — Not striped.. 

Bailey''s Spice, Fruit medium, roundish-conic, light yellow with a 
faint blush ; stalk large, deeply set; calyx closed, basin moderate ; 
flesh fine grained, tender, spicy, rich, sub-acid. Mid-autumn. 
Origin, Plattsburgh, N. Y. 

Caproii's Pleasant. Rather large, roundish-oblate, greenish yellow ; 
stem rather stout, calyx large, cavity and basin medium ; flesh 
yellow, tender, mild, sub-acid, agreeable. Sept. and Oct, 

Cracking. Large, roundish, light yellow, with a tinge of red in the 
sun ; stalk slender, in a deep, narrow, acuminate cavity ; basin deep 
and narrow ; flesh a little coarse, yellow, with a pleasant breaking 
texture, and a very good sub-acid flavor. Valuable at the West. 

Disharoon. Rather large, roundish-oblate, slightly conical, yellow- 
ish green ; stalk short, cavity large, calyx small, basin rather deep 
and narrow ; fle'Sh white, with a fine sub-acid, aromatic flavor, 
resembling that of Newtown Pippin. Nov., Dec. Ga. 

Drap cTOr or " Cloth of Gold." Large, roundish, sometimes slightly 
oblong-conical, more frequently rather oblate ; bright yellow, with 
numerous black specks ; stalk short; basin shallow, plaited ; sub- 
acid, mild, agreeable. Early autumn, extending to mid-autumn. 
Tree regular, spreading ; leaves doubly serrate. 

Duckett. Rather large, roundish-oblate, light greenish yellow, 
slightly ribbed ; stalk short, deep set ; basin deep ; flesh fine 
grained, mild, sub-acid. Late autumn. A good southern fruit. 

Dyer. (Pomme Royal, which is the original name.) Rather large, 
roundish, often approaching round oblong, sometimes slightly flat- 
tened, obscurely ribbed ; light yellow, rarely a faint brown cheek, 
and sometimes a slight russet network over the skin ; stalk three- 
fourths to one inch long ; basin often deep and large, ribbed ; 
flesh very flne grained, tender, very juicy, with a rich, sub-acid, or 
rather acid, excellent flavor, having but few equals. Season 
variable ; Nov., Dec. Productiveness variable. An early bearer. 

Ernsfs Pippin. Large, oblate, smooth ; pale greenish yellow, 
with a brownish cheek ; cavity wide, basin wrinkled ; calyx open ; 
flesh tender, sub-acid, very agreeable. Mid-autumn. Cincinnati. 

Esten. Large, oblong-ovate, slightly ribbed, smooth ; yellow, some- 
times a blush; dots large, green and red; stalk one inch long, 
slender ; cavity very deep ; basin shallow ; flesh white, finr 



206 



Apples. 




Fig. 251. — Dyer. 

grained, mild sub-acid. Tree vigorous, very productive. Rhode 
Island. 

Holland Pippin. Very large, roundish, somewhat oblong, and flat- 
tened at the ends, sometimes slightly oblate ; greenish yellow, 
becoming pale yellow or 'whitish yellow, with a brownish red 
cheek ; stalk variable in length, usually short, cavity wide, acute ; 
basin slightly plaited ; flesh nearly white, rather acid, with a 
moderate flavor. Ripens early and mid-autumn, but is a good 
cooking apple some weeks previously. Wholly distinct from the 

Fall Pippin. An excellent culinary sort. 

Hunge. Rather large, roundish, somewhat irregular and oblique ; 
skm smooth bright yellow, with a faint delicate blush ; stem half 
an inch long ; basin rather deep, slightly ribbed ; flesh fine 
grained, tender, sub-acid, "very good." Much cultivated in 
North Carolina. Sept. and Oct. 

Keswick Codlin. Rather large, somewhat conical, and ribbed ; 
greenish -yellow, becoming light yellow; stalk short, deep set; 
calyx rather large ; juicy, pleasant acid, quality moderate. Suc- 
ceeds well at the West. Fine for cooking ; very productive, bears 
early. Ripens in Sept., but may be used for cooking in summer. 

Lowell. (Orange, Tallow Apple, Tallow Pippin, Queen Anne, of 
Northern Ohio.) Large, roundish-oblong, obtuse, slightly coni- 
cal ; green, becoming rich yellow : surface slightly oily ; stalk one 



Atitiimn — Acid — Not Striped. 207 

inch long, basin deep, furrowed or plaited inside, rim obtuse, 
even ; flesh yellowish white, rather coarse, rich sub-acid, or rather 
acid, hardly first quality, but valuable for its fair surface and great 
and early productiveness. Early autumn. Tree rather slender 
and a moderate grower. 

Maiden's Blush. Rather large, oblate, smooth, and regular, with 
a fine, evenly shaded red cheek or blush on a clear pale yellow 
ground ; stalk short ; cavity rather wide ; basin moderate, even ; 
flesh white, fine grained, tender, pleasant sub-acid, but not rich. 
Mid-autumn. Tree spreading. Althougli deficient in richness, it 
is valued for its fair, tender, and beautiful fruit, and uniform pro- 
du6liveness. Valuable at the West. 

Fall Harvey. Large, roundish-oblate, nearly regular ; pale yellow ; 
stalk slender, one inch long, cavity moderate ; basin medium in 
size, furrowed ; flesh fine grained, juicy, good, mild sub-acid 
flavor. Moderate or poor bearer. Essex co., Mass. 

Fall Orange. (Holden Pippin.) Large, roundish-ovate, or oval ; 
light greenish yellow, becoming pale yellow ; rarely a brown cheek ; 
stalk half an inch long, cavity narrow ; basin even-rimmed, slightly 
plaited; sub-acid, tender, good, best when fresh from the tree. 
Shoots very stout, dark colored. Tree very hardy, bears while 
very young, fruit always fair. 

Fall Pippin. (Holland Pippin, erroneously.) Very large, round- 
ish, obtuse, somewhat oblong-conical, a little flattened at the ends, 
sometimes with large obtuse ribs ; color greenish, becoming a high 
rich yellow when ripe, with some large shades of green about the 
crown before fully ripe ; stalk large, in an acuminate cavity, basin 
deep ; flesh yellowish, rather firm, becoming tender, rich, aroma- 
tic, excellent. Leaves sharply serrate, shoots vigorous, rather 
dark, diverging, becoming spreading ; tree large. Late autumn, 
keeping into mid-winter. Mostly a moderate bearer — fruit some- 
times water-cored. Excellent for cooking. Fine in nearly all 
localities. 

Hawley. (Dowse.) Quite large, roundish, slightly conical, some- 
times nearly round, with a broad obtuse apex, and slightly flat- 
tened ; smooth ; pale green becoming yellow, sometimes a very 
faint orange cheek ; stalk one-half to one inch long, slender ; 
cavity wide, deep, acute, sometimes slightly obtuse ; basin deep, 
slightly furrowed ; flesh yellowish white, fine grained, quite ten- 
der, with a mild, rich, sub-acid, fine flavor. Ripens at mid-autumn. 
Shoots of rather slow growth. Origin, Columbia co., N. Y. 
Liability to dry rot and water-core has rendered it of little 
value. 

Porter. Above medium, oblong-ovate-conical, regular, often rib- 
bed at apex ; bright yellow, sometimes a dull blush in the sun ; 
stalk one inch long, slender, cavity rather small ; basin narrow ; 



208 



Apples. 



flesh tender, rich, rather acid, of fine flavor. Fair and produc- 
tive. Early autumn. Succeeds in the Northern and Middle 




Fig. 252. — Porter. 



States. Leaves sharp serrate, 
too acid for the table. 



In some locahties this fruit proves 



Roberson's White. Medium, oblong, flattened at ends, green, with 
dark dots ; flesh yellowish, fine grained, crisp, with a sub-acid, 
aromatic flavor. Late autumn. Tree vigorous, upright. A good 
bearer. Maryland and Virginia. 

Siberian C7'ab. This is the Pyj'us baccata of botanists, a distin\n 
species from all our common apples, which are varieties of the 
Pyrus viabis. The common Red Siberian Crab is very small, 
a brilliant red on pale yellow. The extreme hardiness of the 
crab has led to the recent production of many new varieties, 
varying from an inch and a- half to two inches in diameter, a few 
of excellent quality, and adapted to cold climates. Among the 
\)&?,\.-2<xt, Marengo , Transcendent, iMontreal Beauty, Lady Elgin, 
Hyslop, and others. Some years will be required to establish 
their character among so many, especially as hybrids with the 
common apple are freely produced. They promise much value 
for the cold regions of the extreme North. 



Winter — Szvcct — Striped. 209 

VVinthrop Greening. Large, oblate, remotely conical, slightly rib- 
bed, nearly regular; skin yellow, when ripe, with a little green, 
sometimes a faint red shade to the sun ; stem short, cavity shal- 
low, basin moderate ; flesh yellowish white, sub-acid, very good. 
Mid-autumn. A valued sort in Maine. 



DIVISION III.— WINTER APPLES. 
Class I. — Sweet Apples. 

SeBion I. — Striped with red. 

Bailey Sweet. (Patterson Sweet, Edgerly Sweet.) Large, regu- 
lar ovate, often slightly and sometimes considerably ribbed ; the 
whole surface frequently a full bright red, in small, broken, indis- 
tm6l stripes and dots, on light ground ; stalk slender, one inch 
long; cavity small, narrow, slightly ribbed; basin small, plaited; 
flesh very tender, not juicy ; flavor mild, rich, sweet ; fine. Early 
winter. Origin, Perry, Wyoming co., N. Y. 

Bentlefs Sweet. Rather large, roundish-oblong, striped and 
blotched with red on yellow ground ; stalk in a deep, narrow 
cavity, calyx large, open ; basin deep ; flesh rather coarse, firm, 
of moderate quality. Keeps long. Va. 

Hartford Sweeting. (Spencer Sweeting.) Rather large, roundish, 
slightly flattened ; striped with fine red on greenish yellow ground ; 
stalk slender, cavity rather shallow, round ; catyx large, basin 
shallow; juicy, tender, rich, agreeable. Keeps through winter and 
spring. Produ6live. Although hardly first-rate in quality, valu- 
able for its produ6liveness and long keeping. A native of Hart- 
ford, Conn. 

Hocketfs Sweet. Large, roundish oblate, smooth ; lightly shaded 
and obscurely striped with light dull red on a dull rich, yellow 
skin; flesh yellowish, coarse grained, somewhat crisp, compaft, 
with a very sweet and rather rich flavor. Early winter. North 
Carolina. 

Ladies' Sweeting. Medium, roundish-ovate, apex narrow; striped 
with red on pale yellow ground, a nearly uniform shade of fine 
red to the sun ; faintly marbled or clouded with white over the 
red, and cavity faintly rayed with white ; stalk short, cavity 
small ; calyx and basin small ; tender, juicy, agreeable, fine. 
Through winter and into spring. A profuse bearer. Growth fee- 
ble. Newburgh, N. Y. 

MaveracJz' s Sweet. Large, roundish-oblate, approaching conical : 
striped and shaded with bright red on yellow skin ; stalk short, 
cavity rather large ; calyx open ; flesh fine grained, tender, of 
sweet, very good flavor. Early winter. South Carolina. 



210 



Apples. 




Fig- 253. — Ladies' Sweeting. 

Phillips' Sweeting. Medium or large, roundish, slightly flattened 
and conical, regular ; mottled red, yellow, and dark red ; flesh rich 
yellow, tender, juicy, crisp, sweet. Very handsome ; resembles 
Ladies' Sweeting, but more showy and not equal in flavor. Early 
winter. Growth upright, vigorous. Central Ohio. 

Ramsdell's Sweeting. (Ramsdell's Red Pumpkin Sweet.) Rather 
large, oblong, obscurely conical, regular ; dark rich red, with a 
blue bloom ; stalk short ; basin rather deep, even ; flesh yellow- 
ish, tender, sweet, rich, good second quality. Tree vigorous, 
upright, produ6live. Late autumn and early winter. Conn, 

Sweet Pearmain. (Henrick Sweet.) Medium size, roundish or 
ovate-conical ; dark rich red, with rough dots ; stalk an inch long, 
slender, cavity wide, round ; calyx woolly, basin very small ; flavor 
sweet and rich. Through winter. Introduced from England 
before the Revolution. Much valued in Central Ohio and further 
west. 

Sweet Romanite. (Sweet Nonsuch, of 111.) Size medium, round- 
ish oblate, regular ; striped and shaded with bright red on green- 
ish yellow ; stalk short ; calyx large, open, basin shallow, fur- 
rowed ; flesh greenish yellow, firm, crisp, juicy, sweet. Keeps 
through winter. Valuable at the West. 

Sweet Vandevere. (Sweet Redstreak, Sweet Harvey.) Size medium, 
oblong, slightly conical ; shaded and striped dull red on greenish 



Winter — Sweet — Not Striped. 211 

yellow ; stalk small, cavity large, irregular ; basin wide ; flesh 
tender, juicy, witli a rich aromatic flavor. Growth crooked, a pro- 
fuse bearer. Through winter. 

Wing Sweeting. Medium, roundish, slightly oblong, ribbed ; color 
bright red in small stripes and shades on yellow skin ; stalk 
slender, basin and apex very sharply ribbed ; flesh whitish yellow, 
sweet, good. A good bearer, and when well grown on strong soil, 
a handsome and fine sweet winter apple. 

Se£lion II. — Not Striped. 

Broadwell. Rather large, slightly conical, somewhat oblate ; 
skin thin, smooth, greenish yellow ; stalk short, small, deep set ; 
flesh white, tender, sweet, juicy, fine — and one of the best winter 
sweet apples. Keeps through winter late into spring. Ohio. 

Camak's Sweet. Size medium, roundish-conical, light green with a 
warm cheek ; stem short or long, cavity narrow ; calyx open, 
basin deep ; flesh firm, sweet, very good. A Southern fruit. 

Danvers Winter Sweet. Medium or rather large, roundish, 
remotely oblong or conical, obscurely ribbed ; greenish yellow, 
becoming a rather dull rich yellow, sometimes an orange blush ; 
stalk three-quarters to one inch long, cavity acute ; basin smooth, 
narrow ; flesh yellow, sweet, rich. Growth vigorous, tree produc- 
tive. 

Green Sweet. Large or medium ; nearly round, slightly approach- 
ing ovate-conical, regular ; surface green, with greenish white 
dots ; stalk about an inch long, moderately thick, cavity rather 
small and narrow, round, acuminate ; basin small, slightly fur- 
rowed ; flesh greenish white, with a very sweet, spicy, good 
flavor. Fair, produ6live and a long keeper. 

Higby's Sweet. Size medium, roundish, slightly oblate, pale yellow; 
stalk short ; basin deep, slightly furrowed ; flesh white, tender, 
with a good, sweet flavor. Early winter. North-eastern Ohio. 

Honey Greening. Large, oblong, oval ; greenish yellow with green 
and grey dots ; stalk long, slender, deeply set ; basin broad, deep ; 
flesh tender, mild, sweet, slightly aromatic. Grown at the West 
Tree vigorous, upright, an early and constant bearer. Nov. and 
Dec. 

Leicester Sweet. (Potter Sweet.) Rather large, oblate, greenish 
yellow and dull red ; tender, rich, excellent, fine for dessert or 
baking. Winter. Tree vigorous, not very produflive. Origin, 
Leicester, Mass. 

London Sweet. (Heicke's Winter Sweet.) Rather large, oblate, 

pale yellow ; stalk very short, deeply set ; basin abrupt ; flesh 

whitish, tender, with a fine, sweet, aromatic flavor. Early winter 
Tree upright, a good annual bearer. 



212 Apples. 

Tallman Sweeting. (Tolman's Sweeting.) Medium or rather 
large, roundish-oblate, slightly conical ; clear light yellow, with a 
clear brownish line from stalk to apex ; stalk nearly an inch long ; 
calyx in a distinft, slightly wrinkled basin ; flesh white, firm, rich, 
very sweet. Excellent for winter baking. Keeps into spring. 
Young tree vigorous, upright, shoots becoming spreading ; leaves 
wavy. Produftive. Hardy far west. 

Wells' Sweeting. Medium in size, roundish, tapering slightly to 
base and apex ; color light green, with a brownish cheek ; stalk 
short ; basin shallow ; flesh very white, tender, rich, agreeable. 
Early winter. Newburgh, N. Y. 

Winter Sweet Paradise. Rather large, roundish ; skin pale green- 
ish yellow with a brown blush ; stalk short ; calyx and basin 
small; flesh white, with a sweet, "very good" flavor. Ripens 
through winter. Origin, Penn. Succeeds well at the West. 

Class II. — With more or less Acidity, 

Section I. — Striped -with red. 

Ailes. Large, oblate, striped and shaded red on yellow ; stalk 
short, cavity narrow, basin medium ; flesh yellow, crisp, firm, with 
a rich, sub-acid, " very good " flavor. Keeps through spring. 
Chester co., Penn. 

Baer. Rather small, roundish-oblate, striped red on greenish yel- 
low ; stalk long, cavity wide and deep ; basin small, plaited ; 
flesh tender, fine grained, pleasant, very good — keeps till spring. 
Berks co., Penn. Identical with Hiester. 

Baldwin. Rather large, roundish, with more or less of a rounded 
taper towards the apex ; shaded and striped with yellowish red 
and crimson on yellow ground ; stalk three-fourths of an inch 
long, rather slender ; calyx in a narrow, slightly plaited basin ; 
flesh yellowish white, with a rich, sub-acid flavor. Young tree 
vigorous, upright, shoots dark brown, diverging and ascending. 
Very produ6live. Ripens through winter. A first rate winter 
apple in New England, New York, and Michigan ; mostly unsuc- 
cessful at the West and South. Too tender, and mostly fails as 
far north as Maine, unless grafted standard height. 

The Baldwin is liable to vary in chara6ler ; the Late Baldwin 
appears to be identical, but modified by external causes. 

Ben Davis. (N. Y. Pippin, Kentucky Streak, Carolina Red Streak, 
Vifloria Red.) Large, roundish-ovate, slightly oblique, regular, 
smooth, striped red on yellow ; stalk long, deep set ; basin deep, 
wrinkled ; flesh whitish, tender, with a mild, good, but not rich, 
sub-acid flavor. Succeeds well at the West, where it proves one 
of the most profitable winter apples for market ; does not mature 
well a.t the extreme North. An early and abundant bearer. 



Winter — Acid — Striped. 21^ 



Fig. 254. — Bald-win. 

Bethlehemite. Medium, roundish-oblate, remotely conical, striped 
red on yellow ; stalk short, deeply set ; basin deep ; furrowed ; 
flesh yellowish white, tender, with a mild, sub-acid, very agreeable 
flavor. Ripens through winter. Growth strong, upright. Ohio. 

Black Gilliflower. Rather large, oblong-ovate, long conical, regu- 
lar, obscurely ribbed ; surface dark, dull, reddish purple, incHning 
to greenish yellow where densely shaded ; cavity very narrow, 
acuminate ; basin very small, ribbed ; flesh greenish white, with a 
rich, good, slightly sub-acid flavor, becoming dry when ripe. 
Keeps through winter and late into spring. Shoots dark, rather 
crooked, fruit always fair ; very produ6live. Reje6led by most 
cultivators on account of its very dry flesh, but a good baking 
variety. Totally distin6l from the Red or Cornish Gilliflower. 

Blue Pearmain. Very large, roundish, inclining to oblong, 
slightly and obtusely conical ; dark purplish red in large broken 
stripes on lighter ground ; bloom conspicuous ; dots large, indis- 
tinct ; stalk three-fourths of an inch long ; calyx deep set ; flesh 
yellowish, mild sub-acid, good. Early winter. A thin bearer. 

Buff. Large, round, oblate, smooth, distindly striped with light and 
dark red ; cavity broad and deep ; basin round, furrowed ; flesh 
white, tender, sub-acid, mild, agreeable, "good," or perhaps "very 
good," sometimes poor. Much valued at the South. 

Bullet. (N. C. Greening, Green Abram.) Rather small, roundish ; 



214 Apples. 

striped with liglit and dark red on greenish yellow ; stalk short, 
often with a hp at base, cavity small; basin deep ; flesh tender, 
juicy, with a pleasant sub-acid flavor. Valuable in Va. and N. C. 
as a long keeper. Tree produftive. 

Cannon Pearviain. Rather large, roundish or oblong-conical, red 
on yellow ; cavity small, basin abrupt ; flesh yellowish, firm, rich, 
spicy, mild sub-acid. Keeps till spring. Tree vigorous, spread- 
ing, produ6live. South and South-west. 

Carnahaji's Favorite. Large, roundish conic, red on yellow ; cavity 
and calyx large, basin furrowed ; flesh fine grained, pleasant, sub- 
acid. Tree vigorous, produ(5live. Keeps till spring. Ohio. 

Carolina Queen. (Carolina Winter Queen.) Rather large, round- 
ish, slightly oblate, smooth and regular ; greenish yellow shaded 
and striped with light dull red ; stalk three-fourths of an inch 
long, cavity wide and rather inclining to obtuse, basin ribbed ; 
flesh yellowish white, sprightly, sub-acid, of an excellent flavor. 
Early winter. Popular in North Carolina. 

Carter. (Magnum.) Medium to large, roundish-ovate, red on 
orange yellow ; stalk rather short, cavity deep, calyx large, open, 
in a wide, deep, somewhat furrowed basin ; flesh tender, mild, 
pleasant. One of the best apples in the Southern States. 

Carthonse. (Gilpin, Romanite, Red Romanite, and Small Roman- 
ite, of the West.) Medium or rather small, roundish-oblong, 
nearly regular, apex flattened ; striped and shaded deep red on 
greenish yellow ground ; stalk one-half to an inch long, slender ; 
basin slightly furrowed, wide, distindt ; flesh tough, crisp, fresh, 
agreeable, mild sub-acid, nearly sweet, of moderate quality. 
Keeps fresh till late in spring. Much cultivated as a long keeper 
at the West. 

Chandler. Large, roundish, slightly flattened, somewhat angular, 
striped and shaded red on greenish yellow ; stalk short, cavity 
large, calyx small, in a wide, plaited basin ; flesh greenish white, 
tender, with a moderately rich, sub-acid flavor. Early winter. 
Conn. 

Cogswell. Rather large, roundish-oblate, regular, striped rich red 
on yellow ; stalk small, cavity large, russeted ; calyx short, basin 
small ; flesh yellowish, compaft, tender, scarcely sub-acid, with a 
fine, rich, aromatic flavor. Through winter. An excellent des- 
sert fruit. An abundant bearer every other year. Conn. 

Cooper'' s Red. (Cooper's Market, Cooper's Redling.) Size medium, 
oblong, conical, shaded and striped with red on yellow ; stalk 
short,"cavity deep, narrow ; basin small ; flesh white, tender, with 
a brisk, sub-acid flavor. Through winter. Shoots long, slender. 
Profitable, although not of highest quality. N. J., N.Y., and Mich, 

Cullasaga. Rather large, roundish, slightly conical, striped crimson 
on yellow ; stalk short, slender, cavity deep, russeted ; calyx open, 



Winter — Acid — Striped. 215 

basin shallow, furrowed ; flesh yellow, tender, very mild, aromatx, 
rich. A well known, long keeping, valuable Southern fruit. 

Detroit. (Red Detroit.) Medium or rather large, roundish or 
slightly conical ; skin thick, smooth, dark purple when mature ; 
cavity deep, basin shallow, plaited ; flesh white, often stained with 
red, crisp, of an agreeable sub-acid flavor. 

The Black Detroit, or Grand .Sachem, is a larger apple, more irre- 
gular, rather dry fruit of inferior quality. 

Dominie. (Wells, of Ohio.) Rather large, roundish-oblate ; sur- 
face with narrow and distin6l stripes of light red, on whitish yel- 
low ground ; dots or specks large, rough ; stalk three-fourths of 
an inch long, cavity wide, deep, acute ; basin deep, obtusely rib- 
bed ; flesh white, firm, mild sub-acid, spicy, fine flavored. Shoots 
very long, vigorous, diverging, leaves drooping, coarsely serrate. 
Produ6tive. Keeps through winter. Tender at the West. 

Dutch Mignonne. Quite large, roundish, regular ; rich orange, 
dotted, mottled, and obscurely striped with bright red, slightly rus- 
seted ; stalk nearly an inch long, slender ; calyx large, open ; 
basin large, round, even ; flesh firm, becoming tender, with a high, 
rich, rather acid flavor. Early winter. Native of Holland. A 
large, handsome, high flavored, but rather coarse fruit. 

Eustis. (Ben.) Rather large, roundish, very sHghtly ovate ; striped 
and dotted with light rich red on rich yellow ; stalk very short ; 
basin narrow, rather deep ; flesh yellowish, rich, sub-acid, fine. 
Origin, Essex co., Mass. 

Evening Party. Rather large, oblate, slightly oval, yellow, striped 
with red ; stalk short, inserted in a round, deep cavity, often rus- 
seted ; calyx closed, basin large ; flesh juicy, tender, crisp, with a 
vinous, aromatic flavor. An excellent dessert fruit. Tree healthy, 
vigorous, a good bearer. Dec. and Jan. Penn. 

Flushing Spitzenhirgh. Medium, roundish conical, rich red on yel- 
low, with large whitish or fawn spots ; cavity, basin, and calyx 
small ; flesh whitish yellow, crisp, with a very mild sub-acid, 
moderate flavor. Early winter. Shoots strong, brown, unUke the 
slender, grey shoots of Esopus Spitzenburgh. 

Granite Beatcty. Large, roundish-ovate, longest at middle, ribbed, 
skin yellow striped bright red ; stalk short, slender, cavity rather 
small, ribbed ; basin medium, furrowed ; flesh juicy, rich sub-acid, 
quality medium^. Early and mid-winter. Growth rather spread- 
ing. N. H. (Hov. Mag.) 

Hall. Rather small, roundish, slightly oblate, striped red on green- 
ish yellow, with russet dots ; stalk slender, curved, cavity round, 
medium ; basin small, plaited ; flesh yellowish, fine grained, with 
a very rich, mild sub-acid, aromatic flavor. Through winter. A 
widely cultivated and highly esteemed Southern variety. Growth 
moderate, upright, shoots slender, reddish. Hardy. 



2l6 



Apples. 



Herefordshire Pearmain. (Royal Pearmain, Winter Pearmain, 
erroneously.) Medium in size, round-oblong, approaching obtuse- 
conical ; surface mostly covered with indistinct stripes and soft 
clouds of light red on greenish yellow, which on ripening becomes 
a pale clear yellow ; stalk half an inch long, cavity small ; calyx 
large, open ; basin narrow, plaited ; flesh yellowish white, fine- 
grained, with a pleasant, mild sub-acid, aromatic, fine flavor. 
Early winter. Best on hght soils. Distinguished from Winter 
Pearmain by its stronger shoots, less oblong form, and by the 
soft shades and clouds of fine red, which cover the surface. 

Hess. Medium, roundish or conical, striped with red ; stalk short, 
rather stout, cavity narrow, deep ; basin deep, narrow ; flesh 
greenish white, tender, with a very good, aromatic flavor. Through 
winter. Pa. 

Hollow Crown. Size medium, oblong, oval, flattened at crown ; 
skin yellow, striped and splashed with red ; stalk short, in a mode- 
rate cavity ; calyx closed, basin broad ; flesh yellowish, with a 
sprightly excellent flavor. Oct., Jan. (Downing.) 

HuBBARDSTON NoNSUCH. Large, round-ovate, largest at the mid- 




Fig. 255. — HiMardston Nonsuch. 
die, nearly regular ; color with small broken stripes and numerous 



Winter — Acid — Striped. 217 

dots of light nch red on a rich yellow ground ; stalk three-fourths 
to one inch long ; cavity acute, russeted ; calyx open, basin rib- 
bed ; flesh yellowish, very rich, slightly sub-acid, with a strong 
mixture of a rich sweet, flavor excellent. Early winter. A 
famous New England sort — fine at the North and North-west. 
Shoots rather slender, grey. A native of Hubbardston, Mass. 
Loses flavor by keeping. 

Indiana Favorite. Medium, oblate, regular, handsome, shaded and 
striped with red on rich yellow, with large yellow russet specks ; 
stem short, cavity wide, calyx open, in a moderate even basin ; 
flesh yellowish, crisp, a mild sub-acid, agreeable flavor, " very 
good." Tree spreading, excellent bearer. Keeps remarkably 
well. It is a seedling of the Vandevere Pippin and resembles it, 
except in being of a deeper red and much less acid, and superioi 
in flavor. 

yersey Black. Size medium, round, somewhat irregular ; striped 
blackish red on hghter red, with numerous small dots ; flesh often 
stained ; stalk variable, cavity deep; basin shallow, plaited; flesh 
'yellow, crisp, juicy, mild sub-acid, agreeable. Early winter. Tree 
vigorous, but does not grow large ; spreading, productive. A 
valuable market apple at the West. 

Jonathan. Medium in size, round-ovate, or approaching truncate- 
conical ; regular ; nearly covered with brilliant stripes of clear red 
on a pale yellow ground ; stalk slender ; basin very distinct, rather 
deep ; flesh white, very juicy, spicy, sub-acid, moderately rich. 
Keeps through winter. Shoots slender, diverging ; tree very pro- 
du6live ; fruit always handsome and fair. Kingston, N. Y. 

The slender growth of the tree is an objeftion with cultivators. It 
succeeds weU in most localities. 

Kaiser. (Red Seek-no-further.) Size medium, roundish-oblate, 
often slightly oblique, shaded and obscurely striped with red on 
greenish yellow ; stalk short, cavity large ; basin shallow, some- 
times deep, furrowed ; flesh fine grained, mild sub-acid, slightly 
aromatic, with a very good flavor. Small specimens have a small 
,cavity and are smooth, regular, and are free from ribs. Early 
winter. South-eastern Ohio. Growth resembles Rambo. 

King. (Tompkins County King.) Large, sometimes quite large, 
roundish, ribbed ; color a deep red, in stripes ; flesh tender, juicy, 
rich, high flavored. Tree a strong grower with few branches. 
Shoots slightly flexuous ; a good but not heavy bearer. Drops its 
fruit rather early, and should be gathered soon. Early winter, and 
keeps through winter. Succeeds East and \\ est, at the North, 
but not so well further South. 

Lacker. Rather large, oblate, somewhat irregular ; striped light and 
dai k red on greenish yellow, with conspicuous whitish specks ; 
stalk half an inch long ; basin furrowed ; flesh white, fine grained, 



2i8 Apples. 

firm, crisp, fresh, mild, agreeable, sub-acid. Keeps through win- 
ter. Cultivated in Western New York ; originally from Lancas- 
ter, Pa. 

Limber Twig. Qames River.) Large, roundish, slightly conical, 
striped and splashed with red on yellow ; stalk long, slender, calyx 
rather small ; flesh yellowish, very compaft, not high flavored, but 
cultivated in the South and West for its keeping properties. The 
tree is ill-shapen, with pendent branches, whence its name. Dis- 
tin6l from the Willow Twig. 

Long Stem of Pennsylvaiiia. Rather small, roundish-oval ; shaded 
and sHghtly striped with red or crimson on yellow ; stalk long, 
slender, curved, cavity large ; basin somewhat furrowed ; flesh 
tender, crisp, with a rich, aromatic, sub-acid, excellent flavor. 
Berks co., Pa. A fine dessert fruit. 

Marston^s Red Winter. Large, roundish-oval, regular, slightly nar- 
rowed to each end, smooth ; striped with bright red and crimson 
on yellow ground ; stalk half an inch long, slender, cavity rus- 
seted ; basin abrupt, round, smooth ; flesh yellowish, fine grained, 
tender, juicy, high flavored. Ripens through winter. Origin, 
New Hampshire. 

McLellan. (Martin.) Medium in size or rather large, nearly round, 
smooth, regular ; striped and mottled with lively clear red on yel- 
low ground ; stalk three-fourths of an inch long, slender, cavity 
narrow ; basin narrow, waved ; seeds small ; flesh nearly white, 
fine grained, very tender, slightly sub-acid, agreeable, but not 
very rich. Early winter. Very produftive. A native of Con- 
nefticut. 

Milam. Rather small, roundish, greenish, shaded and striped with 
red ; flesh rather firm, with a pleasant, sub-acid, moderate flavor. 
A good keeper. Although not of high flavor, it is widely culti- 
vated at the West and South-west on account of its hardiness, 
productiveness, and good keeping qualities. Does not succeed 
well further north. 

Minister. Large, rather irregular, oblong-conical, ribbed, surface 
more or less wavy, base broad, apex very narrow ; verj- distinctly 
striped with red on greenish yellow ground ; stalk one inch long, 
slender, cavity usually wide, shallow, and irregular ; flesh yellow- 
ish, moderately rich, sub-acid, flavor second quality. Productive, 
fair, and showy. Early winter. Shoots somewhat flexuous. 

Mother. Rather large, oblong-ovate, approaching conical ; slightly 
and obtusely ribbed ; color a high warm rich red on yellow ground ; 
deep red to the sun — in obscure broken stripes and spots ; stalk 
three-fourths of an inch long, cavity moderate ; basin small, 
plaited ; flesh yellow, more so towards the outside, moderately 
juicy, rich, very spicy, very mild sub-acid, with an admixture of 



Winter — Acid — Striped. 2 1 9 

sweet. Somewhat resembles the Esopus Spitzenburgh in external 
appearance, and in its rich yellow flesh and spiciness. Growth 
slow. Late autumn and early winter. Worcester co., Mass. 

Monk''s Favoi'ite. Large, roundish, slightly oblate, ribbed ; mottled 
and striped red on yellow ; stalk short, cavity wide, calyx small in 
a broad basin ; flesh yellowish white, with a very good sub-acid 
flavor. A long keeper. 

Newark King. Size medium, conical ;. skin smooth, red in streaks 
on yellow ground ; flesh tender, rather rich, pleasant. Early win- 
ter. Origin, New Jersey. 

New York Vandevere. (Newtown Spitzenburgh, Ox Eye.) Me- 
dium in size, round-oblate, regular ; color light red in indistinft 
streaks on yellow ground, often a high red where exposed ; dots 
numerous ; stalk uniformly about half an inch long, cavity and 
basin wide ; flesh light yellow, with a rich, mild, sub-acid, excel- 
lent flavor. Early winter. Not always fair — succeeds best on 
light soils. Shoots spotted ; leaves doubly serrate-crenate. 

NiCKAjACK. (Summerour, Berry, Edwards, Carolina Spice, Red 
Hazel.) Rather large, smooth, handsome, roundish, slightly 
oblong ; splashed, striped, and mottled with deep red, and with 
large whitish spots ; stalk short, deep set, basin moderate, rim 
obtuse, calyx open ; flesh yellow, rather firm, sub-acid, spicy, very 
good. Keeps till spring. Growth irregular — a good bearer. A 
standard Southern variety, and a good market sort in lower Ohio 
valley. 

Northern Spy. Large, roundish-conical, often flattened, slightly 
ribbed, handsomely striped with red ; stalk and calyx deep set ; 
flavor rich, aromatic, mild sub-acid, fine. Keeps through winter 
and late into spring ; preserves its flavor remarkably fresh. 
Shoots dark, spotted, ere6l, stout. A tardy bearer. To afford 
fine fruit, the tree must be kept thrifty by good cultivation. A 
native of East Bloomfield, N. Y. A fruit of the highest quality, 
and profitable for market under proper cultivation, and with- care 
in picking, assorting, and packing. Succeeds throughout the 
North and North-west, but less valuable further south. 

Osceola. Size medium, roundish-oblate, angular ; skin yellowish, 
shaded and striped with red, stalk small, cavity large, russeted, 
basin deep ; flesh yellowish, firm, crisp, mild sub-acid, " very 
good." A good keeper. Indiana. Resembles New York Van- 
devere. 

Pryor's Red. (Pryor's Pearmain.) Medium or rather large, 
roundish, irregular, varying, apex often broad, sometimes narrow, 
considerably or slightly ribbed ; color dull brick red on greenish 
yellow in dots, shades, and obscure streaks, slightly russeted; 
stalk long or short, cavity small ; calyx open, basin narrow ; flesh 
very tender, mild, rich, sub-acid, agreeable. Highly esteenied in 



220 



Apples. 




Fig 256. — Northern S^y. 



Indiana, Kentucky, and Virginia — where it keeps till spring — and 
succeeds well further north. Often a poor bearer. 

Ragan. Large, roundish-ovate, striped and marbled with red on 
light greenish yellow ground ; stalk medium to long, cavity deep, 
basin deep ; flesh yellowish white, of a rich, spicy, rather acid 
flavor. Early winter. Putnam co., Ind. 

Rawle's Jannet. (Rawle's Jenneting, Neverfail, Rockremain.) 
Medium in size, roundish, approaching oblong or obtuse-conical, 
often oblique ; color pale red, distinft stripes on light yellow 
ground ; stalk half an inch long ; flesh nearly white, fine, mild, 
sub-acid, fine texture, crisp, juicy. Growth slow ; a profuse 
bearer, with a portion of the crop knotty or under size. Keeps 
through spring. Highly esteemed in the Ohio valley ; does not 
succeed further north. The blossoms open ten days later than 
usual, thus sometimes escaping spring frosts ; and hence the name 
Neverfail. Hardy far west. 

Red Canada. (Nonsuch, Old Nonsuch of Mass., Richfield Non- 
such of Ohio.) Medium in size, roundish-conical, regular ; nearly 
the whole surface covered with red, and interspersed with large 
and rather indistinfl whitish dots ; stalk about an inch long, in a 
very wide and even cavity ; basin nearly even, moderate ; flesh 



Win ter^A cid — Striped. 



221 



fine grained, compact, with a rich, sub-acid, higli and excellent 
flavor. Keeps through winter. Shoots rather slender, leaves 
wavy. Productive. Succeeds in New England, New York, and 
Ohio. This is wholly distinct from the Nonsuch of England, tc 




Fig. 257. — Red Caiuida, or Old Nonsuch, 



prevent confusion with which, the name Red Canada is preferred. 
One of the finest table apples, often keeping late in spring. The 
slender growth of the tree, the frequent scabbiness of the fruit, 
and its moderate crops in some localities, are the chief drawbacks 
on its value. 

Red Winter Pearmain. (Red Lady Finger, Meigs, Red Fall Pip- 
pm, and Red Vandevere of Tennessee.) Size medium, oblong 
conical, dark purplish red on yellow, with numerous whitish dots ; 
stalk short, cavity narrow ; basin small ; flesh whitish, very ten- 
der and juicy, with a mild, slightly sub-acid, slightly aromatic 
flavor. Mid-winter. Growth moderate, upright ; a regular bearer. 

Robey''s Seedling. Large, roundish-conic, obscurely striped with 
lively red ; flesh yellowish, juicy, with a rich, high flavor. Early 
winter. Succeeds in Middle and Western States. Tree vigorous 
and productive. 

Rome Beauty, Large, roundish, very slightly conical ; mostly 
covered with bright red on pale yellow ground ; flesh tender, not 
fine grained, juicy, of good quality. Ripens early in winter. The 
large size and beautiful appearance of this new Ohio apple rendei 
it popular as an orchard variety. 



222 



Apples. 



Russet Pearmaiti. Size medium, roundish-conical ; faint red stripes 
on greenish yellow ground ; flesh juicy, tender, rich, fine sub-acid 
flavor. Through winter. 

Shockley. (Waddel's Hall.) Medium, roundish-oblong, narrowing 
to the eye ; yellow striped and clouded with red, with dark green- 
ish russet blotches ; stalk long, slender, cavity narrow, deep ; 
flesh firm, of good but not high flavor. Georgia. Ripens from 
061. to March. Wm. N. White. 

Smith's Cider. Medium or rather large, roundish-oblong, some- 
what flattened at the ends. Shaded and slightly striped with light 
red on pale greenish yellow, with a few conspicuous whitish yel- 
low dots ; stalk slender, cavity rather deep, calyx large, basin 
shallow, wrinkled ; flesh whitish, tender, crisp, with a sub-acid, 
moderate flavor. Grown in Pennsylvania and the Ohio valley. 
Valued for its hardiness, produ6liveness, and handsome fair fruit. 

Spitzenburgh, Esopus. Rather large, round-ovate, slightly coni- 
cal ; surface a high rich red, rather obscurely striped ; stalk three- 




Fig. 25 S. — Esopus Spitzenburgtu 



fourths of an inch long, rather slender ; basin shallow, slightly 
furrowed ; flesh yellow, firm, crisp, spicy, rather acid, nearly 



Win ter — A cid — Striped. 



223 



unequalled in its hi2;h rich flavor. Keeps through winter. Shoots 
ascending and ereft, rather slender, leaves crenate. Usually a 
moderate bearer. Succeeds best in New York, its native State. 

Wagener. Medium, oblate, obscurely ribbed, shaded and indis- 
tindly striped with pale red, and a full, deep red in the sun, on 
warm yellow ground; often streaked with russet; stalk three- 




Fig. 259. — Wagener. 



fourths of an inch long, cavity wide, rather obtuse ; basin even, 
rather large ; flesh yellowish, fine grained, tender, compa6l, mild, 
sub-acid, aromatic, excellent. Ripens through winter. A native 
of Penn Yan, N. Y. Succeeds well at the West. An early 
bearer. 

IVellford^s Yellow. Rather small, roundish-oblate ; faintly streaked 
with red on pale yellow ; flesh yellow, fine grained, juicy, with a 
rich, aromatic flavor. Rapid grower, great bearer, and long 
keeper. Cultivated in Maryland and Virginia. 

Westfield Seek-no-further. (Connedlicut Seek-no-further, 
New England Seek-no-further.) Medium or large, roundish, often 
slightly conical, obscurely striped with light dull red, more or less 
russeted, rarely covered wholly with russet ; stalk slender ; calyx 
partly open ; flesh tender, rich, spicy, of fine flavor. Early and 
mid-winter. Tree produftive, fruit always fair. Leaves sharply 
serrate. Succeeds well throughout the Northern States and 
Ohio. 



224 Apples. 

Willow Twig. Large, roundish, slightly conical, obtuse, very 
regular ; greenish yellow, striped and mottled faintly with duU 
red ; stalk short ; basin very wide and deep, rim obtuse ; flavor 
sub-acid, or rather acid, not rich. A long keeper. Shoots slen- 
der. Cultivated much as a market apple in Southern Ohio. 

Wine. (Hays' Apple, Hays' Winter.) Rather large, often quite 
large, roundish, slightly flattened ; obscurely striped and mottled 
with red on yellow ground ; stalk quite short ; cavity deep, acu- 
minate ; calyx large, open ; basin large ; flesh yellowish white. 
with a rich sub-acid flavor. Early winter. There are several 
spurious varieties under this name. 

WiNESAP. Size medium, round-ovate, slightly conical, sometimes 
obscurely flattened ; color a lively deep red ; stalk slender, three- 
fourths of an inch long ; cavity acute ; calyx small, in a finely 
plaited basin ; flesh yellowish, firm, crisp, with a rich sub-acid 
or rather acid flavor. Keeps through winter. One of the 
best apples for baking. Growth rather irregular, fruit formerly 
always fair, of late years more imperfeft. Widely cultivated 
at the West and South-west. 

Sedion II. — Not striped. 

Aunt Hannah. Size medium, roundish, approaching ovate ; straw 
color, with a very pleasant mild sub-acid, fine flavor, resembling 
in charafter the Newtown Pippin. Origin, Essex county, Massa- 
chusetts. 

Belle et Bonne. Large, roundish, flattened at ends, obtuse; green- 
ish yellow ; stem short ; calyx in a wide, deep basin ; flesh yel- 
low, tender, large grained, sub-acid, agreeable, and very good. 
Early winter. A Connefticut apple ; a strong growing and pro- 
du(?tive variety, much esteemed in the neighborhood of Hartford. 

Belmont. Rather large, roundish-conical or ovate-conical, apex 
usually narrow, but sometimes quite obtuse ; faintly ribbed, 
smooth ; color clear pale yellow, with sometimes a light vermilion 
blush, and rarely with large thinly scattered carmine dots ; stalk 
varying from half an inch long and stout, to an inch or more 
long and slender ; basin in conical specimens, narrow and shal- 
low ; in obtuse specimens, narrow and deep, with an obtusely 
ribbed rim ; flesh yellowish white, compa6l, crisp, becoming quite 
tender, with a miid, rich, sub-acid, fine flavor. Leaves crenate. 
Early winter. A profuse bearer. Excellent in New York, Michi- 
gan, and Northern and Central Ohio — worthless at Cincinnati. 
Tender at the West. 

Brookes'' Pippin. Large, roundish, shghtly conical ; greenish yel- 
low, with a faint blush ; stalk short and stout, cavity deep, russet- 
ed ; basin small, shallow, fun'owed ; flesh crisp, aromatic Nov 
to Mar. Produ6live. Maryland and Virginia. 



Winter — Acid — Not Striped. 



225 




Fig. 260. — Belmont, 



Bullock's Pippin, or American Golden Russet. (Golden Rus- 
set, Sheepnose.) Rather small, conical ; light yellow, sprinkled 
and sometimes overspread with thin russet ; stalk long, slender ; 
basin very small and narrow, ribbed ; flesh yellowish white, very 
fine grained, becoming very tender, with a mild, rich, slightly sub- 
acid flavor. Growth erecSl, shoots rather slender ; leaves sharply 
serrate ; tree overbears. Early winter. When well ripened, this 
apple is exceedingly delicate and tender ; sometimes it does not 
become soft in ripening, when the quality is poor, and often worth- 
less. It is too small to become very popular. Generally ren- 
dered worthless at the East by black mildew, and becoming more 
affefted with it at the West. 

Canada Reinette. (Reinette du Canada, Canadian Reinette.) Quite 
large, somewhat conical and flattened ; rather irregular, ribbed, 
apex obtuse ; greenish yellow, sometimes a brown cheek; stalk 
short, cavity wide ; calyx large, basin rather deep, irregular ; flesh 
nearly white, rather firm, becoming quite tender, juicy, with a 
good, lively sub-acid flavor. Early and mid-winter. 

Clarke's Peaj^main. Size medium, roundish, slightly conical ; skin 
inclining to rough yellow and russety in shade, light rich red in 
the sun, thickly dotted with whitish russet ; cavity and basin me 



22'6 Apples. 

dium ; flesh yellowish white, with a very good sub-acid flavor, 
Tree produ(5live. A well known Southern variety. 

Cumberland Spice. Rather large, varying from roundish conical to 
long conical, the tapering sides being nearly straight and not 
rounded ; color waxen yellow, with a slight vermilion tinge near 
the base, and with black specks on the surface ; stalk half to 
three-fourths of an inch long, cavity wide, slightly russeted ; calyx 
open, basin even ; flesh yellowish white, breaking, rather light ; 
core hollow ; flavor mild sub-acid, with a peculiar and agreeable 
spiciness, of good quality. 

English Russet, (Poughkeepsie Russet.) Medium or rather 
small, roundish-conical, regular ; surface more or less overspread 
with brownish russet on light greenish yellow ground ; in large 
exposed specimens, wholly russeted ; stalk one-half to three- 
fourths of an inch long, cavity moderate, round ; basin smooth ; 
flesh greenish or yellowish white, texture fine, rather firm, with 
an aromatic, sub-acid flavor. Keeps through spring, and often 
through summer for twelve months. Growth upright, shoots 
lively brown. A profuse bearer. A profitable market variety, 
but of rather poor quality. 

Equinetely. Fruit large, roundish, slightly oblate ; dark red on 
whitish yellow ; stalk short, fleshy, cavity large ; basin deep, 
irregular ; flesh yellowish, a little coarse, tender, mild sub-acid, 
of medium quality. A valued Southern variety. 

Fallawater. (Tulpahocken, Fornwalder.) Rather large, round- 
ish, and slightly ovate-conical, very regular, smooth ; ' color a 
smooth shade of dull red on light greenish yellow, with a few 
large whitish dots ; stalk slender, cavity narrow, acuminate ; 
basin small ; flesh greenish white, fine grained, with a mild, 
slightly sub-acid, moderate flavor. Early winter. A native of 
Pennsylvania. Although this fruit is of quite moderate quality, 
its large size and fair appearance render it very popular in Penn., 
Ohio, and portions of the West. 

Fulton. Rather large, roundish, flattened at ends, slightly oblique ; 
skin smooth, yellow, often with a handsome blush ; stalk rather 
short, cavity deep ; basin large, slightly wrinkled ; flesh yellowish, 
white, fine grained, with a mild sub-acid flavor. Illinois — valued 
at the West. 

Golden Ball. Large, often quite large, roundish, remotely conical, 
ribbed ; fine yellow ; stalk short, slender, with fine green rays or 
furrows radiating from the centre of the cavity ; basin very shal- 
low ; flesh tender, rich, aromatic. Ripens late in autumn, and 
keeps through winter. Liable to vary in size and feirness. Excel- 
lent for cooking. Tree very hardy ; a poor bearer. Cultivated 
chiefly in Maine. 

Golden Pipphi^ of Westchester County. (American Golden Pippin, 



Winter — Acid — Not Striped. 227 

New York Greening.) Form variable, oblate, globular or conic, 
ribbed ; skin golden yellow ; stalk short, deeply set ; basin irre- 
gular ; flesh yellow, tender, juicy, with a rich, refreshing, aromatic 
flavor. Early winter. Tree spreading — very productive. 

Golden Russet. (Golden Russet of Western New York.) Size 
medium, roundish, usually a little oblong, sometimes slightly flat- 
tened, nearly regular ; surface sometimes wholly a thick russet, 
and at others a thin broken russet on a greenish yellow skin ; 
stem slender, from half an inch to an inch long, being longest on 
oblate specimens ; flesh fine grained, firm, crisp, with a rich, aro- 
matic flavor. Shoots speckled ; tree rather irregular. Keeps 
through winter. This is distinct from the English Russet, of 
straight upright growth, and a very long keeper, and from the 
American Golden Russet or Bullock's Pippin. 

Green Seek-7to-fiirther. Large, often quite large, roundish, slightly 
approaching oblong obtuse conical ; greenish yellow becoming 
yellow, specks large and conspicuous ; stalk very short ; calyx 
large, basin slightly ribbed, deep ; flesh rather coarse, sub-acid, of 
good flavor. 

Griines' Goldeft Pippin. Above medium, roundish, slightly oblong, 
regular ; skin yellow, with large russet dots ; stalk slender, in a 
deep cavity ; basin deep, slightly wrinkled ; flesh of yellowish- 
white, with a mild, sub-acid, agreeable, very good flavor. Nov. 
Virginia and Ohio Valley. 

Hughes. Large, roundish ; skin greenish yellow, with a blush ; 
stalk • slender ; calyx large, open ; basin wide, deep ; flesh fine 
grained, tender, with an excellent, agreeable, aromatic flavor. 
Berks co.. Pa. 

Lady Apple. (Pomme d'Api.) Quite small, regular, flat ; a bril- 
liant deep red cheek on light clear yellow, stalk and calyx deep 
set ; flesh tender, delicate, sub-acid, flavor good. A fancy apple. 
Winter and spring. Shoots small, dark, erect. Productive. Tree 
rather tender. 

Lotidon Pippin. Large or very large, roundish, slightly flattened, 
obtuse-conical; greenish yellow ; stalk very short ; calyx large, in 
a smooth even basin ; flesh sub-acid, of a good second-rate flavor. 
Early winter. Much cultivated in Northern Virginia ; and from 
its large size and handsome appearance sells well in the Washing- 
ton market. Produftive. 

Michael Henry Pippin. Size medium, roundish-ovate, apex nar- 
row ; yellowish green ; stalk short, rather thick ; basin narrow ; 
flesh yellow, tender, juicy. Growth upright. Through winter. 
Origin, Monmouth co., N. J. 

Monmouth Pippin. (Red-cheeked Pippin.) Rather large, round- 
ish-oblate, light greenish yellow, with a fine red cheek ; flesh crisp, 
juicy, mild sub-acid, with a good rich flavor. Keeps through winter, 



228 



Apples. 



Mojistrous Pippin. (Gloria Mundi, Ox Apple, Laltimore.) Very 
large, roundish, somewhat flattened at die ends, slightly angular 
or ribbed ; skin smooth whitish green, becoming whitish yellow ; 
stalk stout, short ; calyx large, basin wide, deep, somewhat 
ribbed, with an obtuse rim ; flesh white, tender, rather coarse, 
sub-acid, not rich. Late autumn and early winter. A good cook- 
ing apple. 

Newtown Pippin. (Pippin, Green Newtown Pippin.) Medium or 
rather large, roundish, oblique, slightly irregular, remotely conical 
or else a little flattened ; dull green becoming yellowish green, 
often with a dull brownish blush ; stalk short, deep set, and sur- 
rounded by thin, dull, whitish russet raj-s ; basin narrow, shallow ; 
flesh greenish white, juicy, crisp, fine-grained, with a high, fine 
flavor. Keeps through spring, and retains remarkably its fresh- 
ness. Tree of rather slow growth, with a rough bark. The fruit 
is very liable to black spots or scabs, unless under high, rich, and 
constant cultivation. One of the best fruits for foreign markets. 
A native of Newtown, Long Island, and has rarely succeeded 
well in New England. Tender far west. 




Fig. 261. — Greeti Ne-wtown Pippht. 

Newark Pippin. (French Pippin, of some.) Rather large, round- 
oblong, regular ; greenish yellow, becoming yellow ; stalk and 
calyx deep set ; flesh tender, rich, and high flavored. Growth 
crooked, irregular. Early winter. 



Winter — Acid — Not Striped. 229 

Ortley. (White Detroit, Ortley Pippin, Warren Pippin, White 
Bellflower, Woolman's Long, Detroit, Jersey Greening, Detroit of 
the West.) Large, roundish, somewhat oblong-ovatCj^pale yellow, 
slightly tinged with pink in the sun ; stalk about an inch long ; 
sometimes short, but always slender ; cavity deep and narrow ; 
basin rather deep, nearly even or slightly plaited ; flesh sub-acid, 
crisp, sprightly, rich, fine. Shoots slender. This fine fi-uit has 
had a high reputation in the Ohio Valley, but it is becoming much 
affected with the black mildew or scab. 

Peck's Pleasant. Large, often quite large, roundish, sometimes 
remotely oblong, often a little oblique, usually slightly flattened ; 
smooth and regular ; color light green, becoming yellow, with a 
brown blush ; stalk very short, one-fourth to one-half an inch 
long, thick, rarely longer and somewhat slender ; calyx open, 
basin abrupt, rather deep ; flesh compafl, very tender, with a 
mild, rich, fine, clear sub-acid, Newtown Pippin flavor. Early 
winter ; poor, if too ripe. Growth rather ere6l. Shoots some- 
what diverging. A good bearer ; fruit always fair. Tender far 
west. 

Pittsburgh Pippi7t. (Father Apple, Switzer Apple, William Tell.) 
Large, roundish-oblate ; pale yellow ; stalk small, cavity large ; 
basin broad-furrowed ; flesh tender, with a mild sub-acid flavor. 
Early winter. Valued in Pennsylvania. An irregular, spreading 
grower. 

POMME Grise. (Grey Apple.) Rather small, roundish-oblate, a grey 
russet ; stalk slender, cavity wide, rather obtuse ; calyx small, 
basin, round ; flesh very tender for a russet, and fine grained, rich, 
and high flavored. Canada. One of the best dessert apples for 
the extreme north. 

Pound Royal. (Pomme Royale, erroneously^ Large, sometimes 
furrowed, roundish, slightly oblong, a little uneven ; surface whit- 
ish yellow ; stalk slender, an inch and a quarter long, cavity 
large ; basin furrowed, irregular ; flesh tender, breaking, fine 
grained, mild, agreeable, sprightly. Ripens through winter. Tree 
vigorous, productive. Origin, Pomfret, Conn. 

Progress. Rather large, roundish-conical, often slightly oblate ; 
smooth, yellow, often with a brownish cheek ; stalk short, cavity 
russeted ; calyx large, basin shallow ; flesh crisp, with a pleasant 
sub-acid flavor. Conn. 

Red Russet. Large, roundish-conical ; yellow, shaded with dull red 
and deep carmine in the sun ; thickly dotted with some rough 
russet ; stalk short and thick ; calyx with long segments, basin 
narrow, uneven ; flesh yellow, solid, crisp, tender, with an excel- 
lent, rich, sub-acid flavor, somewhat resembling Baldwin. (C. 
Downing.) 

Rhode Island Greening. (Greening.) Large, roundish-oblate ; 



230 Apples. 

green, becoming greenish yellow, always fair, a dull brown blush 
to the sun ; stalk three-fourths of an inch long ; basin rather 
small, often slightly russeted ; flesh yellow — a rich yellow if much 
exposed to the sun, and whitish yellow or greenish white if much 
shaded — tender, juicy, with a rich rather acid flavor. Growth 
strong, young trees crooked or oblique, shoots rather spreading, 
leaves sharp serrate ; very produ6live, single trees sometimes 
yielding forty bushels of fair fruit in favorable years, and orchards, 
500 bushels per acre. Fine in New England and New York. 
Tender far west. 

Romatt Stem. Medium in size, round ovate ; whitish yellow, with a 
faint brownish blush ; stalk one-half to three-fourths of an inch 
long, with a fleshy protuberance at insertion ; cavity shallow ; 
basin narrow, slightly plaited ; flesh tender, juicy, mild sub-acid, 
good second-rate flavor. Keeps through winter. A New Jersey 
fruit which succeeds well throughout the Ohio Valley and Middle 
States. Hardy far west. 

RoxBURY Russet. (Boston Russet, Putnam Russet of Ohio ) 
Medium or large, roundish-oblate, remotely conical ; partly or 
wholly covered with rather rough russet on greenish yellow 
ground, sometimes a dull brown cheek ; stalk one-half to an inch 
long, cavity acute ; basin round, moderate ; flesh greenish white, 
rather granular, slightly crisp, with a good sub-acid flavor. Keeps 
late in spring. Large specimens become conical, with short thick 
stalks ; small specimens are more flat, and with longer and more 
slender stalks. Growth spreading, shoots downy. Although not 
of the highest flavor, its produ6liveness, uniformly fair fruit, and 
long keeping, render this variety one of the most profitable for 
orchard culture. It succeeds well throughout the Northern 
States, but partially fails in a few localities at the West. 

SwAAR. Rather large, roundish, slightly flattened at the ends, often 
considerably oblate, sides regularly rounded, crown as wide as base ; 
color greenish yellow becoming a rich yellow, sometimes faintly 
russeted, and a small blush near the base, when much exposed 
to the sun ; stalk rather slender, three-fourths of an inch long, 
cavity round, moderate, or often small ; basin small, even ; flesh 
yellowish, fine grained, compaft, tender, with a very rich, mild, 
aromatic, agreeable, slightly sub-acid flavor. Esteemed by some 
as the finest winter table apple. Ripens through winter and keeps 
into spring. Shoots ascending, buds large, leaves coarsely round- 
ed serrate. Fruit apt to be scabby on old overloaded trees. Not 
successful in all localities. 

Tewksbiiry Blush. (Tewksbury Winter Blush.) Small, round- 
oblate ; yellow with a red cheek ; flesh yellow, juicy, with a good 
flavor. Keeps till midsummer. Very produdlive. New Jersey. 

Virginia Greejiiftg. Large, oblate ; skin yellowish, with large brown 



Whiter — Acid— Not Striped. 231 



Fig. 262. — Swaar. 



dots ; stalk and cavity large ; calyx open, basin large, abrupt ; 
flesh yellow, coarse, with a rather pleasant sub-acid flavor. A 
good keeper. Southern. 

Western Spy. Large, round-ovate, very regular and even, with 
a beautiful red cheek on a lemon yellow skin ; stem short, in a 
small cavity ; flesh yellowish white, sub-acid, of a fine flavor — 
hardly first-rate. Proved as yet only at the West. 

White Pippin. (Canada Pippin.) Large, roundish, oblong, flat- 
tened at ends ; light greenish yellow ; cavity large ; basin abrupt, 
furrowed ; flesh yellowish white, sub-acid. Good, but not very 
rich. Winter. Fair and produdtive, valued at the West and 
South-west. 

White Rambo. Rather large or medium, roundish-oblate, remotely 
conical ; skin greenish yellow, becoming yellow ; cavity large ; 
basin wide ; flesh yellowish, with a mild sub-acid, " very good " 
flavor. Early winter. Ohio. 

White Spanish Reinette. (Reinette Blanche d'Espagne.) Very 
large, roundish, oblong, slightly conical, somewhat angular, ribbed ; 
yellowish green in the shade, rich brownish red next the sun ; 
stalk short, cavity small and even ; calyx large, open ; basin deep, 
angular ; flesh yellowish white, crisp, flavor rich sub-acid 



232 Apples. 

Growth of tree and fruit resemble that of Fall Pippin, but i' 
keeps longer. 

White Winter Pearmain. Rather large, conical, angular or 
ribbed ; light yellowish green, with a brownish red cheek ; stem 
short ; flesh whitish, fine grained, with a mild sub-acid, rich, fine 
flavor. This is distinft from the Michael Henry Pippin, which it 
resembles, and at the West is one of the best and most productive 
winter apples. 

Winter Cheese. (Green Cheese.) Medium in size, oblate ; green 
in the shade, red in the sun ; flesh very crisp, very tender and 
delicate, sprightly, and of a fine, pleasant flavor. One of the 
most highly esteemed early winter apples of Southern Virginia, 
closely resembling the Fall Cheese, but a longer keeper. Be- 
comes mealy and insipid after maturity. 

Winter Pippin of Geneva. Large, oblate, slightly angular ; yellow, 
with a crimson cheek sparsely covered with grey dots ; stalk 
small, cavity narrow ; calyx open, segments long ; basin open ; 
flesh yellow, tender, vinous, excellent. Ripens through winter. 
Tree and fruit resemble Fall Pippin. (C. Downing.) 

Wood^s Greening. Large, roundish, a little oblique, slightly flat- 
tened, obscurely conical ; pale green, smooth ; stalk very short, 
cavity acuminate ; calyx rather large, basin distin6t, slightly 
plaited ; flesh greenish white or nearly white, fine grained, slight- 
ly crisp, tender ; flavor very agreeable, mild sub-acid, first-rate, 
but not very rich. 

Yellow Bellflower. (Bellflower, Yellow Belle Fleur.) Large, 
often quite large, oblong-ovate, apex quite narrow and conical, 
more or less irregular ; surface pale yellow, often with a blush ; 
stalk slender ; basin ribbed ; seeds long ; flesh very tender when 
ripe, fine grained, crisp, juicy, acid, becoming sub-acid, excellent. 
Keeps through winter. Shoots yellowish, rather slender ; growth 
of the tree rather upright ; succeeds best on ratlier light soils. 
Adapted to the climate of the Northern and Middle States, as far 
south as Kentucky, but fails by premature dropping in many 
localities. More tart and less rich in cold summers, and far 
North. Hardy at the West. 

Yellow Newtown Pippin. Medium, or rather large, roundish, 
oblate and oblique, more or less flattened ; yellow, with a brown- 
ish red cheek, purplish before ripe ; stalk very short ; flesh firm, 
crisp, with a rich, mild flavor. Closely resembles the Green New- 
town Pippin, and believed' by many to be identical, diff"ering only 
by a warmer exposure. It is fairer in some localities than the 
Green, but is usually inferior to it in flavor. 

C. Downing gives the following distinguishing points between these 
two sub-varieties : " The Yellow is handsomer, and has a higher 
perfume than the Green, and its flesh is rather firmer and equally 



Winter — Acid — Not Striped. 253 

high flavored ; while the Green is more juicy, crisp, and tender. 
The Yellow is rather flatter, measuring only about two inches 
deep, and it is always quite oblique — projefting more on one side 
of the stalk than the other. When fully ripe, it is yellow, with a 
rather lively red cheek and a smooth skin, few or none of the 
spots on the Green variety, but the same russet m.arks at the 
stalk. It is also more highly fragrant before and after it is cut 
than the Green. The flesh is firm, crisp, juicy, and with a rich 
and hisfh flavor," 



CHAPTER 11. 



THE PEAR. 



The Pear, when grown to full perfe6lion, is distinguished for its great 
delicacy, its melting and juicy texture, and its mild, rich, and deli- 
cious flavor. Excelling the apple in these particulars,, it falls below 
it in importance in consequence of the less uniformly healthy habit 
of the tree. 



PROPAGATION. 

The best trees are raised from seedling stocks ; suckers, unless 
unusually furnished with fibrous roots, are of crooked, one-sided, 
and stunted growth. 

Raising the Seedlings. The seeds, after separation from the fruit, 
should be kept as already described for apple-seeds, by mixing with 
sand or leaf mould. The soil for the seed-bed should be unusually 
deep and fertile, rather damp than otherwise, and should have a 
good manuring with lime and ashes, and an abundant supply of 
peat or muck, if the soil is not already largely furnished by nature 
with this ingredient. 

The mode of sowing the seeds may be the same as that described 
for the apple, in drills from one to two feet apart. The more thinly 
they are sown, the less will be the danger of disaster from the leaf- 
blight ; and for this reason, drills near together, with the seeds 
somewhat sparingly scattered in them, will be found best. 

The leaf-blight is the most serious evil met ■with in the culture of 
pear-seedlings. It is more formidable in some seasons than in 
others. Commencing about midsummer, sometimes earlier, but 
more frequently later, it is first indicated by the leaves in certain 
parts of the seed-beds turning brown ; in a few days they fall off ; 
other portions of the beds are successively attacked, till all the seed- 
lings become more or less denuded, those last affefted occupying 



Propagation. 235 

the most favorable portions of the soil. As a necessary conse- 
quence, growth immediately ceases ; and if they are attacked early, 
and have made but little previous growth, they are nearly ruined, 
and few will survive the succeeding winter, for they never make a 
second growth the same year of any value. But if their previous 
giowth has been vigorous, and the blight appears late in summer, 
much less injury is sustained. The best remedy is high cultivation, 
on good new soil, and taking out daily every diseased tree. 

Wintering the Voting Seedlitigs. The frequent destru6lion of the 
trees the first winter is another serious evil. The danger is least 
with those that have made the best well-ripened growth ; hence it 
becomes very important to secure healthful vigor by the adoption of 
the cultivation previously mentioned. But in many localities, pear 
seedlings, which are always remarkably free from fibrous or lateral 
roots the first year, are drawn out by the freezing of the soil, and 
either destroyed or greatly injured. Several modes have been pro- 
posed to prevent this result, and have been tried to a greater or less 
extent. One is to induce the emission of lateral roots, by taking up 
the young seedlings from the thickly sown beds early in the season, 
and, as soon as four leaves have appeared, cut off their tap roots and 
reset them in the nursery-rows. Robert Nelson, of Newburyport, 
Mass., pursued this course with great success ; but its general 
utility may be questioned, except during a rainy period or on favora- 
ble soils, unless abundant watering is given. A more easy as well 
as safe mode would perhaps be to cut off the tap roots, at the same 
age, by means of a sharp spade thrust beneath the soil, and without 
transplanting. Neither of these modes could be successfully applied 
except to large, vigorous seedlings, growing in a deep, rich soil. 

But where the growth of lateral roots has not been effected, and 
the consequent danger is greater of their being drawn upwards by 
frost, much proteftion may be given them by covering the whole 
ground with forest leaves to a depth of several incher ; and if the 
rows are near each .other, and the trees several inches or a foot 
high, they will prevent the leaves from being swept off by the winds. 
The incursion of mice may be avoided by placing the seed-beds as 
near as pra6licable to the middle of a clean ploughed field, and by 
encircling the ground with a bank or ridge of fresh earth thrown up 
for this purpose, about a foot high. Mice will not pass such a 
boundary under the snow. 

Taking up the seedlings late in autumn, and burying them in a cel- 
lar, or laying them in by the roots and nearly covering the whole 
stems, will preserve them safely. 



236 Pears. 

Budding may be performed the first summer after transplanting 
if the stocks have made a good growth. The management of the 
young trees is the same as for apples, by grafting or budding near 
the surface of the ground, and heading down, trimming, and cultiva- 
tion. But as pear-stocks are valuable, budding is to be preferred to 
grafting, because it may be repeated in case of failure. Root-graft- 
ing, in the mode adopted for the apple, nearly always fails. It is 
successful when large, entire, and branching roots are taken, and 
the grafts inserted above the crown, 

DWARF PEARS. 

For orchard culture, and in most parts of the country where the pear 
flourishes with great vigor and proves highly produftive, pear-stocks 
will doubtless always be found preferable to all others. The advan- 
tages of a dwarf growth on dissimilar stocks have been already 
pointed out under the head of stocks. Such trees are not so long- 
lived as on pear-roots, and they require more thorough and fertile 
culture, and care in pruning. But they have some important advan- 
tages, such as coming soon into bearing, occupying a fifth part of 
the ground, thriving in many soils where pear-stocks will not, and 
in a few instances improving the quality of the fruit. 

The only reliable stock is the French quince. Nearly all the 
experiments with the mountain ash have sooner or later proved fail- 
ures. Budded or grafted upon apple seedlings, pears sometimes 
make a feeble growth for a few years ; but unless the grafts them- 
selves throw out roots, by planting beneath the surface, they soonet 
or later perish. It sometimes happens that grafts of a few varieties 
inserted at standard height, grow and bear for a few years. The 
thorn has been used in England, and to some extent in this country, 
with partial success. But all other kinds of dissimilar stocks have 
given way to the qichice, which is much superior for general use to 
any other. 

The varieties of the pear do not grow with equal facility upon tlie 
quince. A few, as the Duchesse d'Angouleme, Louise Bonne of 
Jersey, and Beurrd Diel, are so much improved in quality that their 
cultivation on pear stocks is discontinued by most fruit-growers. A 
large number flourish well, but are little changed in qualit}^, as White 
Doyennd and Dearborn's Seedling. A few, on the other hand, suc- 
ceed badly or wholly refuse to grow upon quince stocks, w'ithout 
double workings which consists in first budding some freely growing 
pear upon the quince bottom, and then budding or grafting the 
" refraftory " sort into the pear shoot. 



Pears. 237 

As a general rule, double-worked trees do not flourish for a grea^ 
length of time. Single-worked have done well for thirty cr forty 
years under favorable influences. 

The following list, made out chiefly from the combined experience 
of European and American cultivators, may prove valuable to those 
commencing with dwarf pears : 

I. Pears succeedittg better on quince than on pear stocks, and which 
should be mostly worked as dwarfs. 

Louise Bonne of Jersey, Long Green of Autumn, 

Duchesse d'Angouleme, Beurr^ d'Amalis, 

Easter Beurr^, Glout Morceau, 

Beurre Diel, Vicar of Winkfield. 

II. Pears ttsually succeeding well both on pear and quince. 

Beurr^ Sterkmans, Epine Dumas, 

Buffum, Oswego Beurr^, 

White Doyenn^, Napoleon, 

Stevens' Genesee, Capiaumont, 

Chaumontelle, Jargonelle, 

Early Rousselet, St. Germain, 

Van Mons' Leon Le Clerc, Summer Franc Real, 

Jaminette, Tj'son, 

Dearborn's Seedling, Madeleine, 

Doyenne d'Alengon, Compte de Lamy, 

Osband's Summer, Duchesse d'Orleans, 

Bloodgood, Forelle, 

Jersey Gratioli, Delices d'Hardenpont, 

Passe Colmar, Figue, 

Pound, or Uvedale's St. Germain, Beurre Langelier, 

Beurre d'Anjou, Doyenne Boussock, 

Catillac, Nouveau Poiteau, 

Soldat Laboureur, St. Michael Archange, 

Triomphe de Jodoigne, Josephine de Malines, 

Urbaniste, Bergamotte Cadette, 

Rostiezer, Figue d'Alengon, 

Kingsessing, Beurre Superfin. 

III. Pears growing on quince, hit better on pear stocks. 

Beurre d'Aremberg, Bartlett, 

Onondaga, Doyenne d'Ete, 

Seckel, Belle Lucrative. 
Gray Doyenn^, 

IV. Pears usually failing on quince, unless double-wor'ked, 

Beurre Bosc, Washington, 

Marie Louise, Paradise d'Automne, 

Gansel's Bergamot, Sheldon, 

Dix, Dunmore. 

Winter Nelis, 



238 'Pears. 

The result is not always the same in different soils and in diffeicnt 
seasons. The Seckel, for instance, has wholly failed in one year, 
and in another, on the same spot of ground, has grown well. The 
White Doyennd grew finely one summer, and almost totally failed 
the next. Some sorts which in nearly all cases do well, occasionally 
prove unsuccessful. A few, uniformly, in all seasons and in all soils, 
make a rapid and vigorous growth, of which the Louise Bonne of 
Jersey is perhaps the most striking example ; some others, again, 
invariably fail (unless double-worked), the most prominent among 
which stands the Beurrd Bosc. Indeed, so averse is this variety 
to a union with the quince, that it is by no means certain that it 
may not soon fail if worked in whatever manner. In some places, 
however, double-working has given it smooth and fair fruit where it 
has been cracked and blighted on the pear. Both this and the 
Flemish Beauty, as well as the Marie Louise, and some others, suc- 
ceed well when grafted on the hawthorn. 

The changes wrought by the quince stock are often important 
and interesting. T. Rivers states that the Beurrd d'Aremberg ripens 
several weeks earlier in wmter ; that the Easter Beurre is rendered 
more productive and matures its fruit, while on the pear it is a bad 
bearer, and does not ripen ; that the Fortunee is a "perfeft crab" 
upon the pear, but on the quince is melting and juicy ; that the 
Glout Morceau is imperfefl and ripens badly on the pear, but is 
always fair and attains a high and mature flavor on the quince. As 
a general effe6l, the size of the fruit is increased, but in a few cases 
it is rendered more gritty in texture. 

Priinitig Dwarf Pears. Dwarf pear trees are usually pruned 
Ysxto XS\& pyramidal 2Sidi conical form, the latter differing only in its 
broader shape. The principle to be adopted in pruning has been 
already explained on a former page ; the extent to which it must be 
carried, should be such as to keep the trees within ten or twelve 
feet in height, and six or seven feet in diameter at the base. A 
greater height increases the difficulty of pruning. The same reason 
forbids the adoption of a head with a clean stem below, as in com- 
mon standards. 

The pyramidal mode of pruning may be applied to pear trees upon 
pear stocks. Dwarf trees may be planted from ten to twelve feet 
apart. They will always need careful attention to pruning, and to 
thorough and enriched cultivation of the ground. 

In planting out the dwarf pear, the quince stock should be planted 
a little below the surface to elude the borer, which often attacks the 
quince, but rarely the pear. It is sometimes planted deeper for the 



Pears. 



239 



purpose of causing the pear to throw out roots of itself, thus chang 
ing the dwarf to a standard. This practice is objeftionable, as such 
roots are apt to be few or one-sided, inclining or prostrating the tree.. 
It is also desirable to retain the bearing chara6ter of the dwarf 

When dwarfs become old, or begin to decline, pear roots may be 
given to them, and renewed vigor imparted by planting a small pear 
tree closely on each side, and when these bfecome established, by 
inarching them into the tree, as shown in the annexed cuts. It is 
performed as follows : 

Make a slit in the bark of the dwarf pear tree, a few inches abov«> 





Fig. 263. Fig. 264. 

«, Trunk of Dwarf Pear Tree, h, i. Pear Stocks inserted into it, for new bottom. 
, Cut for receivittg the Pear Stock, d. Pear Stock, cut sloJ>ins before insertio?i. 



ground, and across the lower end of the slit make a cross-cut, so as 
to form an inverted j^. If the tree is large, make a notch instead of 
the cut, sloping downwards, the better to admit the stock. Then 
bend the stock against this notch or cross-cut, and mark it at that 
point. Then with a knife set with the edge upwards at this mark, 
cut the stock off with a slope two or three inches long. It is then 
easily bent and inserted into the slit. It may be covered with graft- 
ing wax, but grafting clay is much better. This is made of clay or 
clay-loam one part, and horse manure two parts, well mixed together 
— the addition of a little hair is an improvement. Cow manure is 
entirely unfit, being too compact with the clay, and not possessing 
the fibrous charadter of the other. 

Horizontal Trainings for walls or espaliers, is very rarely prac- 



240 Pears. 

tised or needed in this country. It is occasionally employed in 
limited gardens, to form boundaries of walks, without occupying 
much lateral space, and where it is desired to grow large and fine 
specimens of fruit by strong exposure to the sun. The mode may 
be briefly understood by the accompanying figure representing a 
partly grown tree (Fig. 265). As the tree advances, shoots will be 




Fig. 265. 

produced from the sides of the horizontal arms ; these must be 
stopped or pinched off early in summer, to prevent their drawing too 
hard on the rest of the tree, and a similar course pursued with 
them to that already described in a former chapter. The fruit-buds, 
and all the shoots or spurs supporting fruit-buds, are to be cut 
closely off wherever too thick for an even crop. Early in autumn 
the shortened shoots are to be cut down, leaving the fruit-buds, only, 
to bear the next season. By this regularity of pruning, the tree will 
preserve a neat appearance, and bear regular crops. 

The horizontal branches may be about one foot apart for large 
pears, and eight inches for small ; and the trees, if on quince roots, 
may be about ten feet apart. 



Pears. 241 

SYNOPSIS OF ARRANGEMENT. 

Division I. Summer Pears. 

Class I. Distuicl p}'7'ifor7n. 

Class II. Obscure pyrifonn, obovaie, or tw'bitiate. 

Class III. Roundish or oblate. 
Division II. Autumn Pears. 

Class I. Distiiicl pyriform. 

Class II. Obscure pyrifori?t, obovate, or tm'binate. 

Class III. Roundish or oblate. 
Division III. Winter Pears. 

Class I. Distinfl pyriform. 

Class II. Obscure pyriforiti, obovate, or turbinate. 

Class III. Ro2indish or oblate. 

FURTHER classification OF FORMS. 

In addition to the several general forms mentioned in the preced- 
ing synopsis, the shape is more particularly designated by compari- 
son with well known sorts. No fruit has so many forms as the pear 
in its different varieties ; and to assist the fruit-grower in preserving 
a recolleftion of the distinftive chara6ters of each, these forms are 
classified in the following pages. The distinction between pyriform, 
obovate, and oblate, which constitute the three principal divisions, 
has been already pointed out in the chapter on describing fruits ; 
but there are many subdivisions, or less distin6l modifications, which, 
if accurately observed, would additionally distinguish the diiferent 
varieties. For example, pyriform pears may be divided into Bart- 
lett-shaped, where the general form is oblong, but both body and 
neck rounded and obtuse ; Winkfield-forin, longer and less obtuse ; 
Bosc-shaped, when the body is broad and the neck long and narrow ; 
Tyson-form., similar to Bosc,- but with a shorter and acute neck ; 
Urba7iiste-form, shorter and less distin6lly pyriform ; Diel-shaped, 
where the body is large and rounded, and the neck short and obtuse ; 
Madeleine-shaped; similar to the last, but of smaller body and lighter 
form. 

Obovate pears may be either Doycjind-foj'jn, when they slightly 
approach pyriform ; Buffum-shaped, or distin6l obovate, when 
gradually rounded towards the stem with no approach to a neck ; 
or Bloodgood-shaped, similar to the last, but often shorter and taper- 
ing, or rounded into the stalk. 

These forms are, of course, more or less variable in the same 
varieties, but those more generally prevailing are adopted. 

II 



242 Forms of Pears, reduced one-half in Diameter. 
P YRIF o RM. — Bartlctt-shaped. 

\ 




Fig. 266. — Barllett. Fig. 267. — Beitrri Duval. 

Winkjield-sliaped. 




Fig. 2(>Z.—Em{le cTHeyst. 



Fig. 269. — Witikficld. Fig. 270. — Verie Longiie 



Forms of Pears, reduced ojie-half in Diameter. 243 
Pyriform. — Bosc-fonn. 





Fig. 271. — Beurre Base. 



Fig. 272. — Dup2iy Charles. 





Fig. 273. — CoiiseilUr de la Caur. 



Fig. 27+ — Pound. 



244 Forms of Pears, reduced one-half in Diameter, 
PvpaFORM. — Diel-shaped. 




Fig 275. — Doyenn^ dii Co7nice. Fig. 276. — Beiirri Diel. 




Fig. 277. — Oiiondafca, 



Fig. 2j%.— Black Worcester. 



Forms of Pears, reduced one-Jialf in Diameter. 245 



Pykiform. — Tyson-shaped. 





Fig. 279. — Brnjtdy^uiiie (two outlines). 



Fie. 2S0. — Las Catias. 




Fig. 2Z\. — Wilmington. Fig. zZi.—Rosabirne. Fig. 283. — St. Ghislam. 



246 Forms of Pears, reduced one-half in Diameter. 



Obovate-pyriform. — Urbaniste-form. 





Fie. 284. — Urhaniste. 



Fig. 2%s— Pratt. 




Fig. 286. — Kmg-sessing. Fig. 2^T.—Beurri Kf lines. Fig. 2Z?,.—Laitgelu-r. 



Forms of Pears, reduced one-half in Diameter. 247 



Obovate-pyriform. — Madeleine form. 




Fig. 289. — Madelehie. Fig. 290. — Alpha. Fig. 291 — hico7imte Van Mom. 



Obovate. — Doyemieform. 




Fig. 2^2.— Doyenni Boussock. Fig. 2<)Z.—CusJnng. Fig. 2<)i,.—Doyen7ii Defais. 



248 Forms of Pears, reduced one-half in Diameter. 



Obovate. — Buffum-shaped. 





Fig. 295. — Heatlicot. Fig. 296. — Lewis. Fig. 297. — Dearborn! s Seedling. 



Short Obovate. 




Fig ai)Z.—Bergamotie Cadette. Fig. zoiq—SmilU. 



Fig. 300. — Beurri Gris 
cPHiver. 



Forms of Pears, reduced one-half in Diameter. 249 

Obovate-Turbinate. — Bloodgood-shafed. 




Fig. 301. — Bloodgood. Fig. 302. — Henry IV. Fig. 303. — Dundas. Fig. 304. — Payency. 



Oblate. — Bergamot-shaped. 




Fig. 'yi$.—Beurri Goubali. Fig. ^oS.—GansePs Bergamot. Fig. 307. — Fulton 



250 Pears. 

The quality of pears is remarkably liable to change from external 
causes. A difference in soil and cultivation exerts so great an influ- 
ence with many fine sorts, that while they possess the highest flavor 
when growing on favorable ground kept rich and mellow, they become 
greatly inferior or even worthless in poor soil with neglefted culture. 
Besides these, there are other influences dependent on a change of 
locaHty, all of which taken together, have contributed to the great 
diversity of opinion which exists in relation to many celebrated varie- 
ties. The pomologist will hence perceive the difficulty of weighing 
evidence for and against the different sorts, and of expressing a 
degree of quality that shall coincide with the opinions of all. 

It will be understood, that the quality given on the following pages, 
refers only to pears tested in this country. Some European varie- 
ties, which maintain a high charafter at home, prove of no value 
here. 

In describing pears, it may be well to repeat that the term base 
applies in all cases to the part nearest the tree ; and apex, to the 
part most remote. This is in accordance with universal praflice 
among eminent botanists. The apex is usually termed the crown; 
and it is sufficiently evident that the crown (upper portion or sur- 
mounting part) cannot at the same time be the base. 



DIVISION I.— SUMMER PEARS. 
Class I. — Distinct Pyriform. 

Bartlett. (Williams' Bonchretien.) Quite large, obtuse-p3Tiform, 
somewhat pyramidal, surface wavy, clear yellow, sometimes a faint 
blush ; stalk an inch and a fourth long, stout, slightly sunk ; basin 
little or none ; apex slightly plaited, sometimes smooth ; flesh 
nearly white, fine grained, exceedingly tender and buttery, with a 
nearly sweet, sometimes faintly sub-acid, fine, moderately rich 
flavor. Ripens end of summer and beginning of autumn ; and 
far north, is stri6tly. an autumn pear. The fruit, when not fully 
grown, ripens and becomes of good quality if kept in the house a 
week or two. Growth ereit, vigorous, leaves folded, slightly 
recurved, shoots yellowish. Tree very produ6tive, and bears very 
young. Although not of the first class as to flavor, the many fine 
qualities of this pear render it a general favorite. Fig. 266. 

Beurr^ Giffard. Medium, pyriform slightly Bosc-shaped, but 
shorter, skin greenish yellow, marbled red on the sunny side ; stalk 
rather long, calyx closed, basin small ; flesh juicy, melting, slightly 
vinous, exceedingly agreeable. Middle of August. Shoots slen- 
der, reddish purple, growth straggling. 



Summer — Distin6l Pynform. 



251 




Fig. 308. — Be^irrS Giffard. 

Brandywine. Size medium ; conic-pyriform (Tyson-shaped), neck 
acute ; smooth, dull yellowish green, partly russeted, crown thickly 
russeted ; stalk three-fourths to an inch and a half long, fleshy at 
insertion ; flesh white, very juicy and melting, of fine flavor. 
Leaves rather small, shoots pale ohve, vigorous, upright ; tree 
not very produ6live. Ripens in August. A native of Delaware 
CO., Penn. Grows well on the quince. Fig. 279. 

Clapp's Favorite. Large, pyriform, body large tapering to the 
crown, neck rather small ; skin smooth, yellowish green becoming 
yellow, dotted and shaded with red to the sun ; stalk rather short, 
stout ; calyx partly closed, basin small wrinkled ; flesh greenish 
or yellowish white, juicy, melting, perfumed, of very good equality. 
Ripens end of August and beginning of September, or about a 
week before the Bartlett. Young shoots dark purple, growth 
strong and vigorous, resembling that of the Flemish Beauty, with 
which and the Bartlett it is supposed to be a cross. New and 
promising. Dorchester, Mass. 



2^2 



Pears. 



Jtilienne. Size medium ; slightly pyriform, approaching obovate, 
regular ; whole surface clear yellow ; stalk an inch long, rather 
stout, cavity small ; calyx small, ereft or closed, basin rather shal- 
low ; flesh half buttery, sweet, of good flavor, but often poor on 
heavy soils. Late summer. Shoots yellowish. Produ6live, and 
bears when very young. Proves fine at the South. 

Madeleine. (Citron des 
Carmes, Magdelen, Green 
Chisel, incorre^ly^ Medi- 
um in size, slightly pyriform, 
conic-obovate ; skin smooth, 
pale yellowish green, rarely 
a faint brownish blush ; 
stalk slender, an inch and a 
half long, cavity very nar- 
row and small ; basin shal- 
low ; flesh juicy and melt- 
ing, usually faintly acid, 
with an agreeable, delicate, 
fine, refreshing flavor. Ma- 
tures about midsummer, or 
at the time of wheat har- 
vest. Needs house-ripen- 
ing. Shoots straight, eredl, 
greenish, growth vigorous ; 
tree rather liable to blight. 
Leaves quite flat. 

Pulsifer. Medium or rather 
small, pyriform, Madeleine 
or Rostiezer-shaped ; skin 
. dull yellow, sometimes 
slightly russeted ; stalk 
short, curved, slightly sunk ; 
basin shallow ; flesh juicy, melting, and when well ripened, of a 
very good flavor. Middle of August. Shoots greenish, rather 
ere6l. Illinois, New. 

.ROSTIEZER. Rather small, sometimes medium in size ; conic-pyri- 
form, approaching obovate, nearly Madeleine-shaped, regular ; 
skin dull brownish green, with a dark, dull, reddish brown cheek 
to the sun, with whitish specks, and traces of thin russet ; stalk 
an inch and a half to two inches long, slender, scarcely sunk ; 
basin little or none ; flesh juicy, melting, sweet, with a very high, 
perfumed flavor, of high excellence. Ripens late in summer. 
For rich flavor, it has scarcely an equal among summer pears. 
Shoots dark, large, leaves broad. 

Skinless. (Sanspeau.) Rather small, long pyriform, body conic- 
ovate, regular ; skin smooth, very thin, yellowish green, often dot- 




Fig. 309. — Madeleine. 



Summer — DistinSl Pyriform. 



253 




Fig. 310. — Pills if er. 



ted with reddish brown in the sun ; stalk about an inch and a half 
long, slender, curved, cavity very small ; calyx closed or ere6l, 
basni minute, slightly ridged ; flesh half melting, juicy, with a 
sweet, slightly perfumed, good flavor. Ripens immediately after 
the Madeleine, or two weeks after harvest. Growth very vigor- 
ous, erect, leaves flat, wavy. A profuse bearer ; fruit always 
fair. 

Supreme de Qumeper. Medium or small, conic-obovate, yellow, 
shaded with red ; stalk short, obliquely set, not sunk ; calyx partly 
open, basin shahow ; juicy, melting, perfumed. First of August. 
Becomes dry if not picked early. Shoots dark purple, rather erefl. 

Tyson. Size medium, conic-pyriform, sometimes approaching 
obovate ; bright yellow, with a reddish brown softly shaded cheek, 
often some russet ; stalk an inch and a fourth long, inserted into 
a fleshy prominence abruptly contracted from the rounded neck ; 
basin very shallow, even ; flesh of fine texture, buttery, very melt- 



254 



Pears, 




-Skinless. 



Tyson. 



ing, juicy ; flavor nearly sweet, aromatic, slightly perfumed, excel- 
lent. Ripens the last two weeks of summer. Shoots quite dark 
brown, ereft, vigorous. The tree does not come soon into bear- 
ing. Penn. 



Class II. Obscure Pyriform, Obovate or Turbinate. 

Bloodgood. Size medium ; turbinate, approaching obovate, base 
contra6led abruptly to the stalk ; yellow, touched with russet ; 
stalk fleshy at insertion, an inch and a fourth long, set on the 
rounded base without depression ; calyx scarcely sunk ; flesh yel- 
lowish white, buttery and melting, with a fine, rich, aromatic 
flavor. Sometimes rots at the core. On some soils the flavor 
becomes poor and insipid. Ripens middle of August. Like all 



Slimmer — Obovate, etc. 255 

early pears, it is best if house-ripened. Origin, Long Islanc, N. 
Y. Fig. 301. 

Dearborn's Seedling. Scarcely medium in size, obovate or Buf« 
fum-shaped, regular, smootli ; surface clear yellow, with minute 
specks ; stalk an inch long, sunk little or none ; basin very shal- 
low ; flesh very fine grained, juicy, melting, and ot fine flavor. 
Ripens nearly with the Bloodgood, or middle of August. Shoots 
straight, long, dark brown. Tree bears when young. . Fig. 297. 

' Edward'' s Henrietta. Size, a little below medium ; obovate, crown 
flattened ; stalk set on the rounded point of the neck ; skin 
smooth, pale yellowish green, dots few ; stalk an inch and a half 
long, cavity small or none ; calyx closed, basin shallow, faintly 
plaited ; melting, juicy, sub-acid, with a good second-rate flavor. 
Very produftive. Late summer. Origin, New Haven, Conn. 

Liinon. (Hagerston.) Size medium ; obovate, sometimes slightly 
pyriform ; light yellow, with a reddish brown blush ; stalk an inch 
and a half long ; cavity round, even, shallow ; calyx slightly 
sunk ; flesh buttery, melting, of fine texture, with a mild, sweet 
flavor slightly perfumed. Late summer. Shoots long, slender, 
reddish brown. Belgian. 

Manning's Elizabeth. Small, obovate, Seckel-form, smooth ; 
surface yellow, with a lively blush ; stalk one inch long, cavity 
round, shallow ; flesh very melting, saccharine, sprightly, per- 
fumed, excellent. End of summer. Shoots diverging, dark red- 
dish brown, serratures of the leaves very shght. Belgian. 

Moyainensing. Medium or large, sometimes quite large, variable ; 
round-obovate, rather irregular ; skin lemon yellow, sometimes 
marked with russet ; stalk nearly an inch long, fleshy ; basin fur- 
rowed ; flesh buttery, melting, good, but not first-rate. Ripens 
from midsummer till autumn, quickly decays. Produftive. 

1 Origin, Philadelphia. 

Muscadine. Size medium ; short obovate, regular, sometimes 
slightly obhque ; surface a little rough, yellowish green, thickly 
dotted ; stalk an inch and a fourth long, rather stout, cavity very 
small, even ; basin rather wide, shallow ; flesh buttery, melting, a 
little coars-e, rather rich, slightly musky, faintly astringent, mode- 
rately good. Late summer, and early in autumn. Shoots rather 
thick. 

Osband's Summer. (Summer Virgalieu, errotieojisly) Medium in 
size, often rather small, obovate, regular, smooth and even 
(Doyenne-shaped); sometimes remotely pyriform; greenish yel- 
low becoming yellow, with a reddish brown cheek, often faintly 
russeted ; stalk three-fourths to one inch long, slightly sunk in a 
nearly even cavity ; calyx ereft, in a round, nearly even, or 
slightly wrinkled basin ; flesh white, granular, with a sweet, mild, 
and fine flavor; soon loses its flavor when mature. Ripens 



256 



Pears. 



early in August. Shoots yellowish olive, thick. Origin, Wayne 
CO., N. Y. 

Ott. Small, rounclish- 
obovate, or short Seckel- 
form ; greenish yellow, 
russeted in part, rarely a 
mottled red cheek ; stalk 
an inch and a fourth long, 
cavity small; calyx rather 
large, basin shallow ; 
flesh melting, rich, per- 
fumed, aromatic, closely 
resemblins; that of its 





Fig. 3i5.-0«. 

early. Late Aug. 
Summer Doyenne, 



314. — Osband's Summer. 

parent the Seckel. 
Ripens quite early, 01 
by the first or middle 
of August. Shoots rather 
ereft, brownish green, 
leaves like Seckel. Ori- 
gin, Montgomerjr co., 
Pa. (The figure is larger 
than average size.) 

Pinneo, or Boston. Size 
medium, obovate, slight- 
ly oblong, smooth, yel- 
low when ripe, russeted 
around the stalk, which 
is long, straight, slightly 
sunk ; basin moderate, 
wrinkled ; flesh juicy, 
melting, pleasant, sweet, 
somewhat aromatic. 

Flesh dry, unless picked 

Shoots rather erefl, light reddish brown. 

(Doyennd d'Et^.) Small ; round obovate. or 




Summer — Obovate, etc. 



^57 



short Buffum-shaped ; stalk an inch or an inch and a fourth .ong, 
rather stout, slightly oblique, not sunk ; basin very shallow ; skin 
a fine yellow, with a warm cheek brightly reddened at the crown, 
and with radiating stripes of greenish yellow from the calyx ; flesh 




Fig. 316. — DoyetinS cTEti. 

melting, juicy, sweet, with a pleasant, veiy good flavor. Skin 
thin ; core small ; seeds small, white. Ripens latter part of July. 
Tree bears very young. Shoots slender, reddish brown. 

l/wchlaji* Medium, obovate, sometimes roundish, skin yellow, 
much russeted ; stalk rather long, sunk little or none, basin shal- 
low ; flesh of fine texture, buttery, melting, with a rich, aromatic, 
very good flavor. End of August. Chester co., Pa. New. 



Class III. — Roundish or Oblate. 

Duchesse de Berry d''EtS. Small, roundish, sometimes oblate, occa- 
sionally approaching obovate ; yellow, sometimes shaded light red ; 
stalk short, slightly sunk, basin shallow ; juicy and melting, flavor 
"very good." End of August. Shoots stout, light greenish. 

Muskingum. Medium, roundish ; greenish yellow, thickly dotted ; 

* Pronounced Yook'Ian. 



258 



Pears. 



stalk long, cavity small ; basin shallow ; flesh melting, pleasant, 
perfumed. End of Aug. 

Suinir.er PortJigal. (Passans du Portugal.) Size rather small, 
often nearly medium, roundisli-oblate, regular ; skin yellowish 
green or pale yellow, with a handsome red cheek in the sun, 
formed of the reddened dots ; stalk about an inch long ; calyx 
stiff, erect ; cavity and basin shallow ; flesh white, breaking, ten- 
der, juicy, moderately good. Late summer. Very produ6live. 
Shoots upright, reddish brow'n. 



DIVISION II.— AUTUMN PEARS. 

Class I. — Distinxt Pyriform. 

Adams. Large, pyriform ; deep yellow, smooth, shaded red next 
the sun ; stalk short, stout, wrinkled at base ; scarcely sunk, eye 
small, closed, even with the crown ; flesh white, fine, melting, 
rich, vinous, perfumed. Sept. and Oft. Shoots dark brown, 
tree upright. Mass. 

Alpha. Size medium, pyriform, obovate or Madeleine-shaped, 
smooth ; pale yellowish green, with a faint brown blush ; stalk 
slightly sunk, basin moderate ; fine grained, buttery and good. 
061. Belgian. Fig. 290. 

Ananas d''Ete. Rather large, obtuse-pyriform ; skin smooth, clear 
yellow, with numerous small dots, often with a blush ; stalk stout 
and fleshy, basin small ; flesh fine grained, buttery, and melting, 
sweet and very good. Early autumn. Growth somewhat irregu- 
lar, shoots brownish purple. 

Andrews. (Amory, Gibson.) Medium or rather large, distindl pyri- 
form, often slightly one-sided ; skin thick, dull yellowish green, with 
a broad, dull red cheek ; stalk about an inch long, curved, scarce- 
ly sunk ; basin shallow, sometimes deep ; flesh greenish, very 
juicy, melting, of a fine, pleasant, agreeable flavor. On some 
localities not first-rate. Ripens early in autumn. Very product- 
ive and fair. Shoots diverging. Origin, Dorchester, Mass. 

Autumn Paradise. (Paradise d'Automne.) Rather large, dis- 
tinct pyriform ; surface uneven, yellowish orange, with some thin 
russet patches ; stalk an inch and a half long, not sunk ; basin 
small, irregular; flesh melting, very butter}^, with a rich, high, 
and excellent flavor. Ripens about mid-autumn. Shoots 3'ellow- 
ish, at first upriglit, afterwards becoming straggling, growth vigor- 
ous. This pear" resembles the Beurre Bosc, l5ut is less smooth, 
more irregular in form, has a less narrow neck, and more vigorous 
growth. Shoots yellowish brown, speckled, irregular, leaves finely 
serrated, slightly wavy. 



Atitimm — Distin£l Pyriform. 259 

Barry. Medium, pyriform, irregular ; yellow, rougli, spotted red 
on sunny side ; stalk short, obliquely set ; calyx small, basin nar- 
row ; rather coarse, juicy, rich, perfumed. An excellent fruit 
Oft. 

Baromte de Mello. (Adele de St. Denis.) Medium, con ic-pyri form 
(often Tyson-shaped), sometimes obovate or turbinate, variable ; 
skin rough, much russeted ; stalk fleshy at insertion ; flesh rather 
coarse, very juicy and melting, vinous or sub-acid, of moderate 
quality. Oft. Tree vigorous, a great bearer. 

Bergen Pear. Large, pyriform, sometimes approaching obovate 
or turbinate, smooth ; yellow, widi a handsome cheek ; stalk 
curved, slightly sunk ; calyx and basin small ; fine grained, but- 
tery, melting, sweet, excellent. Last of Sept. Long Island. 

Beurri Bachelier. Rather large, obovate, pyriform, irregular ; 
green ; stalk rather short, obliquely set ; calyx partly closed, 
basin shallow ; buttery, melting, vinous, aromatic, flavor mode- 
rate. Nov., Dec. Shoots reddish yellow, vigorous. Large, well 
grown specimens are sometimes nearly Bartlett-shaped, small 
ones approach roundish-obovate. Bark of the tree cracks. 

Beurr:& Bosc. (Calebasse Bosc.) Large, very distinft pyriform, 
neck rather long and very narrow, acute, body broad ; surface 
nearly smooth, deep yellow, russeted in patches ; stalk an inch and 
a half long, slender, curved ; basin very shallow ; flesh juicy, but- 
tery, rich, perceptibly perfumed, sweet, excellent. Mid-autumn. 
Growth moderate, a regular, even bearer. Fails on quince stocks. 
Belgian. Fig. 271. 

BEURRfi DiEL.* (Diel, Diel's Butter.) Large, sometimes very 
large, thick pyriform, neck short, obtuse, body very large ; small 
specimens approach obovate ; skin dull yellow, with numerous 
conspicuous dots, and some russet ; stalk an inch and a fourth to 
an inch and a half long, stout, moderately sunk ; basin slightly 
furrowed ; flesh rather coarse, rich, sugary, buttery, juicy, fine. 
Late autumn and early winter. Shoots large, spreading, irregu- 
lar ; leaves roundish or broad. Succeeds well on quince stocks. 
Belgian. Fig. 276. 

Beurrd Duval. Medium, obtuse pyriform or Bartlett-shaped ; pale 
green ; buttery, melting, with good flavor. Oft., Nov. Pro- 
duftive. Fig. 267. 

Betirri Kennes. Medium, pyriform, somewhat Urbaniste-shaped ; 
greenish yellow, russeted ; stalk thick, fleshy at insertion ; calyx 
partly closed ; basin broad, shallow ; buttery, melting, sweet, rich, 
perfumed. Excellent. Oft. Must be house ripened. Fig. 287. 

Beurri Moire. Rather large, pyriform, approaching obovate ; green- 
ish yellow ; stalk stout, curved, cavity uneven, basin shallow ; 

* Pronounced Deel. 



26o 



Pears. 



flesh yellowish, slightly granular, buttery, melting, rich, \ariable, 
often very good. 061. Shoots purple, leaves wavy. 
Beurri Nantais. (Beurrd de Nantes.) Large, long pyriform oi 
pyramidal ; greenish yellow, with a red cheek ; stalk large, set 
under a lip, not sunk ; calyx large, in a broad, furrowed basin ; 
juicy, perfumed, very good. 061. 




Fig. 317. — Beurri Na7iiais. 



Beurri Soulange. Rather large, acute or conic, py.riform, or with 
neck tapering into stalk, which is stout, curved, and fleshy ; pale 
yellow, with traces of russet ; basin and calyx rather large ; melt- 
ing, very juicy, rich, aromatic. Sept., Oct. 

Beu7-?'e Sterhnans. (Sterkmans, Doyenne Sterkmans.) Size me- 
dium, short pyriform, broad at the crown, slightly ribbed ; skin 
greenish yellow, dotted and shaded red to the sun ; stalk an inch 
or more long ; cavity small, uneven ; basin rather large, uneven ; 
flesh fine grained, buttery, and melting, with a very good, slightly 
vinous flavor. Late autumn. 



Autumn — Distin^ Pyriform. 261 

Canandaigua. Rather large, pyriform, somewhat irreguiar (Bartlett- 
shaped) ; lemon yellow ; stalk rather short, oblique ; basin small ; 
flesh buttery, melting, rather rich. Sept. Shoots strong, ere6l, 
light purplish red. 

Capiaumoftt. (Beurrd de Capiaumont.) Size medium, conic-pyri- 
form, or Tyson-shaped, quite acute, approaching turbinate, regu- 
lar ; skin smooth, yellow, with cinnamon red to the sun, distinaly 
dotted, slightly russeted ; calyx widely reflexed, not sunk '; stalk 
about an inch long, but varying ; flesh white, buttery, melting, 
moderately juicy, sweet, often astringent, about second quality. 
Hardy and produ6live. Leaves folded, recurved. Ripens about 
mid-autumn. Belgian. 

Cojttpte de Paris. Size medium, pyriform, approaching obovate, 
regular ; skin thick, somewhat rough, bright green, becoming yel- 
low at maturity ; flesh nearly white, buttery, melting, juicy, with 
an agreeable perfume. Ripens in Oftober, and continues in use 
a long time. One of Van Mons' seedlings. The tree is vigorous, 
with a stout eredl growth, and appears to succeed weU on the 
quince. 

Chancellor. Large, obtuse pyriform, large specimens nearly Bart- 
lett-shaped, small ones obovate ; green ; stalk an inch long, 
rather thick ; cavity small, irregular ; calyx small, basin contracS- 
ed ; flesh melting, rich, agreeable. Mid-autumn. Germantown, 
Penn. 

Compte de Flandre. Rather large, pyramidal-pyriform, often 
oblique ; skin yellow, with small dots and thin russet ; stalk long, 
set under a lip, with a little depression ; basin shallow ; flesh 
juicy, melting, with ' an agreeable, refreshing flavor, very good. 
Nov. 

Conseiller de la Cour. (Marechal de la Cour.) Large, pyriform 
(somewhat Bosc form) ; greenish yellow, slightly russeted ; stalk 
■ slender, not sunk ; basin small, calyx small, nearly closed ; flesh 
white, melting, sub-acid, juicy, of fine quality. Late autumn and 
early winter. Tree vigorous, produ6live. Succeeds on quince. 
Foreign. Fig. 273. 

Countess of Lttnay. Size medium, obovate-pyriform, somewhat 
conic ; skin smooth, pale waxen yellow, with a thin red cheek ; 
stalk about an inch and a half long, set without depression on the 
rounded point of the neck, which is slightly russeted ; basin very 
small, even ; flesh white, very juicy, melting, fine, very good. 
Mid-autumn. 

De Tongres. (jOurandeau.) Large, pyramidal-pyriform, surface 
uneven or knobby ; yellow, with bronze russet and red stripes ; 
juicy, melting, rich, sub-acid, perfumed. 061., Nov. A large, 
handsome, and excellent pear, but the tree is rather tender 
Shoots light brown, slender, spreading, leaves narrow. 



262 



Pears. 




Fig. 318. — Cotnpte de Flandre. 



Dix. Large, long pyriform, body round-ovate, tapering slightly to 
the often oblique and slightly flattened and obtuse crown ; yel- 
lowish green, becoming deep yellow ; dots numerous, distinfl ; 
stalk an inch and a quarter long, stout at each end, slightly sunk ; 
basin small ; flesh rather granular, rich, juicy, sweet, often excel- 
lent, sometimes rather acid. The fruit often cracks. Middle and 
late autumn. A tardy bearer. Shoots yellow, rather slender, 
often thorny ; leaves flat. • A native of Boston, Mass. 

Doyenne du Comice. Rather large, roundish-pyriform, some- 
what pyramidal ; greenish yellow, becoming fine 3-ellow at maturi- 
ty, often with a faint crimson blush, slightly russeted, thickly 
QOtted ; stalk short, stout, set obliquely in a small cavity ; calyx 
small, in a deep, uneven basin ; flesh white, fine, melting, with a 
sweet, rich, slightly aromatic flavor. Keeps long after fully ripe 
061. and Nov. Young wood apt to be injured. Fig. 275. 



Autumn — DistinSl Pyriform. 263 

Due de Brabant. (Waterloo, Meil de Waterloo, Fondar.te de Char- 
neuse, Beurrd Charneuse, Belle Excellente, Excellentissima.) 
Large, roundish-pyriform, tapering to crown (somewliat Ononda- 
ga-shaped), neck small ; greenish, dotted green, shaded crimson 
on the sunny side ; stalk long, curved, scarcely sunk ; basin 
irregular, ribbed ; flesh greenish white, buttery, and melting, 
with a refreshing vinous flavor. 061., Nov. 

DucHESSE d'Angouleme. Very large, very obtuse-pyriform, some- 
times oblong-obovate, surface uneven ; greenish yellow, often 
some russet ; stalk an inch to an inch and a half long, very stout ; 
cavity deep, often wide ; calyx small, basin uneven ; flesh yellow- 
ish white, melting, buttery, juicy, very good when well grown, 
poor or worthless when small ; succeeds admirably and is best on 
quince stock. It has been remarked that when this pear weighs 
less than four ounces it is worthless in flavor. Ripens mid- 
autumu and later. French. 

Duchesse cf Orleans. Large, often only medium, sometimes long 
pyriform, but usually obovate-pyriform, somewhat pyramidal ; 
skin golden yellow, slightly russeted, sometimes nearly overspread 
with russet, with a red cheek ; stalk thick, about an inch and a 
half long, scarcely sunk ; basin small, even ; flesh buttery and 
melting, rich ; when well ripened, delicious. Ripens mid-autumn. 
A handsome, fine, French variety. Growth rather spreading, 
shoots yellowish green. 

Du77ias. (Belle Epine Dumas, Due de Bordeaux.) Medium, long 
pyriform ; greenish yellow ; stalk long, scarcely sunk ; basin shal- 
low, regiilar ; calyx partly closed ; buttery, lialf melting, sweet, 
flavor peculiar. Late autumn. Growth vigorous, succeeds on 
quince. Shoots dark, speckled, leaves narrow. 

Emile (fHeyst. Large, long pyriform (like the Winkfield) ; light 
green with some brown russet ; stem variable, rather long, some- 
times fleshy ; calyx small, basin narrow, deep, and knobby ; but- 
tery and melting, fine, perfumed. Nov. Shoots long, brownish 
yellow, diverging and straggling. Fig. 268. 

Figue. Medium or rather large, pyriform-pyramidal, regular, body 
rounding to the apex ; skin thin, green, partly russeted at crown, 
often a dull red cheek, stalk an inch long, stout, very fleshy at 
insertion, not sunk ; basin none ; flesh rather coarse, melting, 
juicy, rich, high flavored. Late autumn. 

Figue d''Ale7iqon. Large, irregularly pyramidal or pyriform ; green, 
spotted with russet ; flesh melting, juicy, vinous, sprightly, excel- 
lent. 061. to Dec. Tree vigorous, produ6tive. Shoots reddish 
purple, leaves thick. 

Forelle. (Trout Pear.) Medium or rather large, pyriform, approach- 
ing oblong-obovate ; green, becoming clear yellow, with a deep ver- 



264 Pears. 

milion cheek, dots margined with crimson ; stalk an inch long, 
slender, cavity moderate ; basin rather abrupt and narrow ; flesh 
buttery and melting, but not rich. Late autumn. Shoots dark, 
purplish ; leaves small, nearly flat. German. A pear of great 
beauty, which has contributed to its reputation. 

Graslin. Large, pyramidal-pyriform, often tapering to. the crown; 
skin thick, green, slightly russeted ; stalk long, slightly sunk ; 
basin furrowed, flesh coarse, buttery, melting, rich, vinous. 061., 
Nov. 

Harvard. Medium or rather large, oblong-pyriform ; skin russety 
olive yellow, and with a reddish cheek ; stalk rather stout, sunk 
little or none, oblique ; basin narrow ; flesh juicy, melting, tender ; 
rots at the core if not house-ripened. First of autumn. Very 
produftive, growth vigorous, fruit handsome, rendering it profit- 
able for market, although only second-rate in quality. Origin, 
Cambridge, Mass. 

Lodge. Medium, pyriform, neck small, narrow, very acute, some- 
times ribbed and irregular ; greenish brown, much russeted ; stalk 
long, rather stout, curved ; basin varying from shallow to deep ; 
flesh juicy, melting, with a rich, vinous, sub-acid, Brown Beurre 
flavor. Early and mid-autumn. Phila., where it proves very 
good, but further north does not stand so high. Shoots slender, 
yellowish brown, ere6l, and diverging. 

Lotig Green. (Verte Longue.) Rather large, long-pyriform, the 
ends rather acute, stem oblique ; surface wholly green ; flesh very 
juicy, with a good and agreeable flavor. The Striped Long Green 
is a sub-variety. 

The Long Green of A2ituni7i (Verte Longue d'Automne, or Mouth- 
water) is quite distinft, being smaller, much more rounded, stem 
long, and with a brown cheek ; very juicy and pleasant ; ripens late 
in autumn, a month after the preceding. Profusely produftive, 
and valuable. 

Louise Bonne of Jersey. (Louise Bonne de Jersey, Louise 
Bonne d'Avranches.) Large, pyriform, tapering slightly to obtuse 
or flattened crown ; slightly one-sided ; surface smooth, pale yel- 
lowish green, with a brownish red cheek ; stalk an inch to an inch 
and a half long, often fleshy at insertion, little sunk ; basin shal- 
low ; flesh yellowish white, very juicy, buttery, melting, rich, faintly 
sub-acid, fine. Ripens mid-autumn ; late autumn' far north, early 
autumn at Cincinnati. Very produftive ; succeeds admirably and 
grows with great vigor on quince stocks. Shoots dark brown or 
purple ; serratures of the leaves rather coarse. This fine variety, 
like the Bartlett, is hardly of the highest quality, but is eminently 
valuable for its large, fair fruit, free upright growth, and great pro- 
du(5liveness. 

Madame Eliza. Large, pyriform, approacliing pyramidal ; skin 



Autumn — Distm6l Pyiifonn. 265 

green, becoming nearly yellow ; flesh buttery, melting, sweet, per- 
fumed, agreeable. Nov. Shoots greenish brown, ereft. Belgian. 

Marie Louise. Large pyriform, a little one-sided, or with a curved 
axis ; body somewhat conical ; surface pale green, becoming yel- 
lowish, partly russeted ; stalk an inch and a half long, rather 
stout, often oblique ; calyx small, basin narrow, plaited ; flesh but- 
tery, melting, vinous, when well grown rich and fine — often second 
or third rate — variable. Needs rich cultivation or else the fruit 
will be poor. Mid-autumn. Growth very flexuous and straggling, 
shoots olive grey, petioles very long, leaves narrow. Belgian. 

Millot de Na7icy. Medium or below, distinft pyriform, orange rus- 
set on dull yellow ; stalk an inch long, not sunk ; flesh buttery 
and melting, moderately juicy, and rich, sweet, aromatic. Oft., 
Nov. Belgian. 

Napoleon. Medium or rather large ; conic-pyriform, obtuse, vari- 
able ; green becoming pale yellowish green ; stalk an inch long, 
stout, slightly sunk ; basin rather large ; flesh uncommonly juicy, 
melting, moderately rich, good, often astringent and worthless. 
From mid-autumn till winter. Needs ripening in a warm room. 
Very produ6live, thrifty, hardy. Shoots rather ere6t. Belgian. 
Best on warm light soils. 

NouvEAU .PoiTEAU. Medium or large, conic-pyriform, sometimes 
approaching obovate, greenish, much russeted, and thickly dotted ; 
stalk rather short, often fleshy at insertion, not sunk ; calyx 
closed, basin moderate ; flesh buttery, melting, somewhat vinous, 
very good when well grown. Nov. A strong grower, shoots 
brownish red, and forms a handsome pyramid on quince. Bel- 
gian. 

Onondaga. (Swan's Orange.) Quite large, obtuse oval-pyriforra, 
nearly in the form of a douljle cone, neck very short and obtuse, 
body large and tapering to obtuse apex ; skin roughish, greenish 
yellow, becoming rich yellow, dots numerous, often a slight brown 
cheek, crown often slightly russeted ; stalk an inch to an inch and 
a half long, stout, slightly sunk ; calyx small, closed, basin narrow, 
ribbed ; flesh slightly coarse, buttery, melting, sometimes a little 
breaking, juicy, rich, fine, but not of the highest quality, some- 
times astringent. Ripens mid-autumn. Growth vigorous, shoots 
yellow, ascending. Productive. Fig. 277. 

Ontario. Medium or rather large, oblong-pyriform (somewhat Bart- 
lett-shaped, but more obovate), sometimes faintly ribbed, some- 
what irregular ; pale yellow, thickly dotted ; stalk an inch long ; 
cavity small, irregular ; calyx open or partly closed ; basin wrin- 
kled ; flesh buttery, melting, with a mild, pleasant, agreeable flavor. 
First of October. Shoots yellowish red, rather ere6t. Geneva, 
N. Y. 



206 



Pears. 




Payency. (Paquency.) Size medium ; pj-riform approaching obo- 
vate-conic (Tyson-shaped); skin dull yellow, sliglitly russeted, 
with a faint dull blush ; stalk an inch long, stout ; calyx ere6l, 
basin shallow ; flesh white, juicy, melting, good. JVIid-autumn. 
French. 

Parsonage. Medium or large, pyramidal-pyriform, approaching 
conic-obovate, skin orange yellow, partly russeted, thickly dotted ; 
stalk short, thick ; cavity small ; calyx partly open, basin shallow ; 
flesh granular, melting, juicy, rich. Sept. New Rochelle, N. Y. 

Pratt. Medium or rather large, obovate-pyriform, skin greenish 
yellow, thickly dotted ; stalk an inch long, slender and moderately 
sunk ; basin wide, shallow ; flesh tender, melting, juicy, excellent. 
Early autumn. Shoots yellowish, ereft, leaves rather narrow, 
recurved. Rhode Island. Fig. 2S5. 

Quee7i of the Low Countries. Large p)'riform, neck narrow, body 



Auiiimn — Distin6l Pyrifonn. 2G7 

bioad or slightly oblate (Bosc-shaped) ; surface slightly uneven, 
dull greenish yellow, crown russeted, with numerous, often con- 
fluent russet dots, and a slight blush ; stalk an incli and a half 
long, curved, not sunk ; calyx small, rather deep set, basin rib- 
bed ; buttery, melting, juicy, moderately rich, sub-acid, with a 
second-rate, Brown Beurrd flavor. Mid-autvunn. Belgian. 

St. Ghislain. Size medium ; pyriform, neck narrow, acute, taper- 
ing ; surface pale yellow', sometimes a faint blush ; stalk an inch 
and a half long, curved with fleshy rings at insertion ; basin very 
shallow ; flesh white, buttery, juicy, with a fine flavor. Growth 
upright, vigorous, shoots light brown. Somewhat variable in 
quality. Belgian. Early autumn. Requires high cultivation. 
Fig. 283. 

St. Michel Archange. (Plombgastel.) Rather large, pyramidal- 
pyriform, greenish yellow, thickly dotted, partly russeted ; stalk 
medium length, stout, fleshy at insertion, not sunk ; calyx closed, 
basin small, uneven ; flesh rather coarse, juicy, rich, aromatic. 
06lober. Shoots greenish, quite ere6l, leaves narrow, light 
green. Tardy bearer. 

Selleck. Large, obtuse-pyriform (Diel-shaped), ribbed ; fine yellow, 
thickly dotted ; stalk long, curved, fleshy at insertion ; cavity 
moderate, calyx closed ; basin small, uneven ; flesh white, juicy, 
melting, rich, aromatic, excellent. Sept., 061. Shoots slender, 
brownish yellow. 

Soldat Laboiireur. Rather large, pyriform ; skin becoming yellow 
when ripe, slightly russeted ; stalk rather stout, curved, slightly 
sunk ; cavity small, abrupt ; basin small ; flesh granular, melting, 
juicy, and when well grown of a rich, vinous flavor ; variable, often 
poor. Late autumn. Shootsere6t, light greenish brown. Belgian. 

Souvenir d''Esperen. Large, pyriform, obovate, tapering to crown, 
dull yellow, with a mottled red cheek ; melting, vinous. Shoots 
yellow, eredl. Nov. Belgian. 

Theodore Van Mons. Rather large, obovate-pyriform, sometimes 
long pyriform ; greenish yellow, somewhat russeted ; stalk an inch 
long, scarcely sunk ; calyx large, open ; flesh granular, juicy, 
melting, varying from good to very good. Sept., 0(51. Tree 
vigorous and produ6live on pear or quince. 

Triomphe de Jodoigne. Quite large, obtuse-pyriform, irregular and 
uneven ; skin rough, thick, greenish yellow, with russet dots ; 
stalk large ; calyx partly closed in a small basin ; flesh coarse, 
juicy, buttery, musky, of moderate quality. Late autumn, keeps 
into winter. Growth vigorous, spreading, irregular. 

Urbaniste. (Beurrd Piquery.) Medium or rather large,_ conic- 
pyriform, obtuse and short, often approaching obovate ; skin pale 
yellow or greenish, faintly russeted ; stalk an inch long, stout, 
moderately and sometimes considerably sunk ; calyx erccl or 



268 



Pears. 




Fig. -i^o.— Theodore Van Mons. 

closed ; basin distinft, even ; flesh melting, butter^', with a fine, 
delicious flavor, and a perceptible shade of acid. In unfavorable 
localities, it is sometimes of moderate quality. Middle and late 
autumn. Does not come soon into bearing. Shoots slender, 
greenish yellow, leaves narrow, recurved. Flemish. Fig. 284. 

Verte Longtie of Angers. Large, distin6l pyriform (nearly Bosc- 
shaped), green, stalk rather short, oblique, not sunk, basin rather 
small, flesh greenish white, juicy and melting, agreeably perfumed. 
061. Belgian. Resembles Long Green (or F(?;'/i^Z^7/o-7;£'). Fig. 270. 

Van Mojis Leon Le Clerc. Large, long pyriform, obtuse ; surface 
yellowish green, slightly russeted ; stalk an inch and a fourth 
long, stout, little sunk; calyx small, basin very shallow; flesh 
fine grained, yellowish white, buttery, melting, rich, fine. Ripens 
middle and late autumn. A nati.ve of Laval, in France. The 
value of this fine pear is nearly destroyed by its liability to crack 
and canker. 

Wibnington. Medium, pyriform, approaching obovate, cinnamon 



Autumn — Obovate, etc. 269 

russet on yellow ground ; cavity slight, often none ; basin rather 

large ; flesh fine, melting, buttery, rich, aromatic. Sept. Phila. 
Fig. 281. 



Class II. — Obscure Pyriform, Obovate, or Turbinate. 

Abbott. Medium in size, oblong-obovate (like the Washington), 
surface even, smooth, dark dull green, with a reddish brown 
cheek changing to scarlet ; stalk an inch long ; calyx small, 
closed ; melting, juicy, rich. Early mid-autumn. Good and 
handsome, shoots purplish. Providence, R. I. 

Atigusttis Dana. Medium or large, obovate ; skin dull green j 
slightly rough, partly russeted, thickly dotted ; stalk long, curved, 
scarcely sunk on the obtuse end ; eye large, slightly sunk ; flesh 
juicy, melting, rich, aromatic. 061. and Nov. Growth irregular, 
thorny, like Dix. Mass. New. 

Auguste Royer. Medium, turbinate; skin russet- fawn, becoming 
orange ; juicy, rich, perfumed. Nov. Vigorous and produ6live. 

Belle Lucrative, or Fondante d'Automne. Size medium, 
conic-obovate, sometimes remotely pyriform ; surface pale yellow- 
ish green, slightly russeted ; stalk an inch and a quarter long, 
often fleshy, oblique ; cavity very small and narrow ; calyx short ; 
basin smooth, sometimes furrowed ; flesh very juicy, with a fine 
texture, melting, rich, excellent. Variable — when well grown and 
■fully ripened, it has no superior and few equals, in its exceedingly 
rich, delicate, perfumed flavor — but sometimes of poor quality. 
Middle or last of Sept. Belgian. Growth moderate, upright, 
shoots yellowish grey. 

Bergamotte Cadette. (BeaucTiamps, Beurrd Beauchamps, Poire de 
, Cadet.) Size medium, round-obovate, or round-oval ; surface 
greenish yellow, often russeted, frequently tinged with reddish 
brown to the sun ; stalk an inch and a fourth long, scarcely sunk 
on the rounded base ; calyx ere6l or closed, basin very shallow ; 
flesh melting, buttery, juicy, sweet, quite rjch, slightly perfumed ; 
Late autumn. Shoots greenish, . slender, erefl, and diverging ; 
leaves small. Produftive. French. Fig. 298. 

Beurt'e Berkvians. Medium, turbinate, or short pyriform; yellow- 
ish, rough, russeted ; stalk fleshy, oblique, basin shallow, furrow- 
ed ; buttery and melting, rich, and perfumed. Nov., Dec. 

Beu7're d''Amalis. (Beurre d'Amanlis.) Large, obovate, often irre- 
gular, sometimes slightly pyriform, with a short and narrow neck ; 
dull yellowish green, with some russet, and a dull reddish cheek ; 
stalk an inch and a quarter long, very slightly sunk ; basin shal- 
low ; flesh buttery, melting, and juicy, and rather rich, with a 
moderate, often astringent and poor flavor. Early and mid- 



270 



Pears. 



autumn. A strong grower, great bearer, tree spreading, irregu- 
lar ; leaves sharp serrate. 

Beurre d'Axjou. Rather large, obtuse Doyenne-form, regular ; 
surface greenish yellow, a dull red cheek to the sun, clouded with 
russet ; stalk quite short, or half an inch long, slightly sunk ; 
cavity uneven, basin shallow, round, smooth ; flesh yellowish 
white, fine grained, buttery, melting, with a high, rich, vinous, 
excellent flavor. Shoots light green, leaves recurved, wavy 




321. — Beurrk d''Anjou. 



Begins to ripen in the middle of autumn, and keeps long, some- 
times into mid-winter. The hardiness, uniformity, reliability, 
excellence, and long keeping qualities of the Anjou, render it one 
of the most valuable of all pears. French. 

Beurre Hardy. Large, long obovate, sometimes obscurely pyri- 
form ; skin greenish, with thin brown russet ; stalk an inch long, 
cavity small, uneven, oblique ; basin shallow ; buttery, somewhat 



Autumn — Obovatc,ctc. 271 

melting, rich, slightly sub-acid, good. 061. Tree a strong grow- 
er, succeeds well on quince. 

Beurrc Naves. Rather large, roundish obovate, obscurely pyri- 
form ; yellow, with some russet ; stalk large, often fleshy, cavity 
slight ; basin moderate ; flesh buttery and melting, rich, sub-acid, 
aromatic, perfumed, very good. 061., Nov. 

Bettrre Preble. Large, oblong, obovate ; greenish yellow, some- 
what russetcd ; stalk an inch long, stout, a little sunk ; flesh but- 
tery, melting, with a rich, high flavor. 061., Nov. Maine. 

Beurre Superfin. Medium, roundish obovate, with a small, nar-" 
roAV neck, tapering into the stalk ; greenish yellow, somewhat 
russeted, and sometimes a brownish cheek; very juicy and melt- 
ing, with a rich, agreeable, vinous and sub-acid flavor. Ocl. 
Tree vigorous. Grows well on quince. 

Beytnonf. (Beurr^ Bieumont.) Size medium, obovate (Bloodgood- 
shaped) ; crimson russet ; stalk long, curved, calyx small, basin 
shallow ; melting, very sweet, rich, perfumed. 06t. to Dec. 

Bon Chretien Fondaiite, or '■'■ Meltmg Bonchretien!''' Size medium, 
roundish, slightly oblong, rarely short obovate, obtuse ; surface 
dull green, partly russeted, numerously clotted ; stalk an inch 
long, moderately or slightly sunk ; basin small ; flesh yellowish 
white, core yellow and rather gritty, melting, very juicy, rich, 
pleasant, somewhat variable. Ripens about mid-autumn or later. 
Hardy, vigorous. Leaves conspicuously folded and recurved. 

BoussoCK.* (Doyennd Boussock, Doyenne Boussouck Nouvelle.) 
Large, thick obovate, sometimes slightly pyriform, slightly uneven ; 
surface bright lemon yellow when ripe, partly russeted, sometimes 
a slight reddish cheek ; stalk stout, about an inch long, varying 
sometimes fleshy, often oblique ; basin very shallow, even ; flesh 
buttery, melting, very juicy, with a very good flavor. Ripens middle 
of Sept. Shoots diverging, purplish. A valuable and reliable 
pear ; requires early picking. Fig. 292. 

Brown Beiirre. (Beurr^ Gris, Grey Beurr^, Beurre Rouge, Red 
Beurre, Beurre Isambert.) Large, often only medium, oblong-obo- 
vate, with a rounded taper to the stalk ; skin yellowish green, rus- 
seted ; stalk an inch to an inch and a half long, rather oblique, 
thickening into the fruit ; basin rather shallow ; flesh greenish 
white, very juicy, melting, buttery, with a rich acid or vinous fla- 
vor. Early mid-autumn. Variable in quality. 

BuFFUM. Size medium, obovate ; skin yellow, with a broad, red- 
dish brown cheek, somewhat russeted ; stalk three-fourths of 
an inch long, stout ; cavity and basin moderate or small ; flesh 
buttery, sweet, very good, slightly variable. Shoots strong, red- 
dish brown, very ere6l ; tree very produ6live. Valuable for its 

* Pronounced Boo'sok. 



272 



Pears. 



fair fruit, and fine bearing qualities. Ripens end of September, 
but should be picked two weeks before, or it becomes mealy. 
Origin, Rhode Island. 




Fig. 322. — Buffum. 



Cabot. Size medium, round-obovate, slightly irregular, crown full 
obtuse ; stalk an inch long, set on the pointed base without de- 
pression ; surface rough, russeted, bronze yellow ; basin round, 
smooth ; flesh greenish white, breaking, somewhat melting, juicy, 
sub-acid, good. Early ' mid-autumn. Tree vigorous, very pro- 
ductive. Hardy, reliable. Origin, Salem, Mass. 

Capsheaf. Rather small, short obovate, wide at crown, somewhat 
conic, or with a rounded taper to the stalk ; surface deep yellow, 
mostly russeted ; stalk an inch long, stout, slightly sunk ; calyx 
small, basin rather large ; flesh melting, juicy, buttery, mild, sweet, 
good, of second quality. Ripens mid-autumn. Shoots ere6t, 
stout, yellowish brown ; very producflive. Rhode Island. 

Collinx. Size medium, obovate, approaching turbinate ; greenish 
yellow ; stalk short, thick, oblique, not sunk ; calyx small, scarce- 
ly sunk ; flesh juicy and melting ; of medium quality. First of 
06t. Mass. 

Compte de Lajny. Rather small, roundish obovate (Bloodgood- 
shaped) ; yellow, with dots and thin russet ; stalk an inch long, 



Autumn — Obovate, etc. 273 

set under a lip, scarcely sunk ; basin shallow ; juicy, melting, 
refreshing, agreeable. 0(51. Shoots reddish, ere6l. 

Cushing. Medium or rather large, obovate, or Doyenne form ; sur- 
face light greenish yellow, rarely a dull red cheek ; stalk an inch 
long, cavity abrupt ; basin rather shallow ; flesh fine grained, but- 
tery, melting, with a line flavor, nearly first-rate. Ripens in the 
early part of autumn. Shoots spreading. Very produ6live. 
Origin, Hingham, Mass. Fig. 293. 

Dallas. Size medium, obovate, slightly conic-pyriform ; dull yel- 
low, often much russeted ; stalk an inch long, not sunk ; basin 
round, slightly wrinkled; segments of the calyx rounded, stiff ; 
flesh fine grained, melting, juicy, good. Ripens late autumn. 
Conn. 

Delices (f Hai'denpont of Angers. Medium, obovate turbinate, 
sometimes conic, approaching pyriform ; greenish yellow, with 
some russet ; stalk short, thick, fleshy at insertion ; cavity little 
or none ; calyx and basin small ; flesh slightly coarse, juicy, rich, 
perfumed. 061., Nov. 

Doyenne Defais. Size medium, obovate, or short Doyenn^ form, 
sometimes obscurely pyriform ; waxen yellow, with a bright red 
cheek ; stalk curved, cavity broad and deep ; calyx large, basin 
broad and deep ; buttery and melting, sweet, rich, perfumed. 
061., Nov. Fig. 294. 

Doyenne Dillen. Large, oblong-pyramidal, pyriform ; fine yellow, 
russeted, dotted ; stalk short, thick, fleshy ; calyx rarely open, 
basin moderate ; flesh juicy, buttery, sweet, and rich. Nov., keep- 
ing into Dec. 

Doyenne Downing. Medium, roundish ovate ; green, becoming 
yellow, thickly dotted ; stalk short, obliquely set ; basin small ;. 
flesh a little coarse, juicy, melting, rich, vinous. Sept. 

Duchesse Helene d'' Orleans. Large, obovate, somewhat pyriform, 
oblique ; green, becoming yellow, slightly russeted, rough ; stalk 
short, under a lip ; basin narrow ; buttery, melting, rich, vinous, 
slightly astringent. 061., Nov. Belgian. New. 

Dumortier. Medium, roundish obovate ; dull yellow, somewhat 
russeted; stalk long, slender, not sunk; calyx and basin small; 
flesh greenish white, juicy, melting, rich, aromatic, perfumed. 
Sept. — quickly decays. Belgian. 

Dundas. Size medium, short turbinate, sometimes obovate, base 
flattened ; skin yellow, with a brilliant blush ; stalk an inch long, 
stout, not sunk ; catyx small, basin wide, deep, and even ; flesh 
half buttery, tender, melting, rich, perfumed. Mid-autumn. A 
handsome Belgian variety. Fig. 303. 

Dunmore. Large, oblong-obovate ; surface greenish, with dots of 
brownish red russet ; stalk an inch pnd a half long, stout, fleshy at 

13* 



274 



Pears. 



insertion, scarcely sunk in the obtuse and rounded base ; cnXjx. 
small, deep set ; flesh buttery, melting, rich, often acid, sometimes 
astringent. Early autumn. English. 

Edmonds. Medium to large, obovate ; surface irregular ; stalk 
long, stout and fleshy towards the base, set in a moderate, knob- 
by cavity ; basin ribbed or uneven ; flesh yellowish white, very 
fine grained, melting, with a sweet, peculiar, excellent flavor. 
Sept. Shoots very stout, greenish brown ; leaves thick, folded, 
recurved. Rochester, N. Y. Introduced by EUwanger & Barry. 
New. 




Fig. 323. — Edtnovds. 



Autumn — Obovate, etc. 275 

Figue de Naples. (Fig Pear of Naples.) Medium, or rather large, 
oblong-obovate, sometimes slightly obovate-pyriform, base very 
obtuse ; surface yellowish brown, with a faint reddish cheek ; 
stalli an inch long, fleshy at insertion ; basin broad, shallow, 
smooth ; flesh buttery, not rich, becoming dry unless kept from 
tlie air. Ripens late autumn. Hardy and produ6live. 

Flemish Beauty. (Belle de Flandres.) Large obovate, often 
obscurely tapering to the crown, very obtuse ; surface slightly 
rough, with some reddish brown russet on pale yellow ground ; 
stalk an inch and a quarter long, rather slender, cavity round, 
deep, narrow, often acuminate, rim obtusely rounded ; basin small, 
round ; flesh juicy, melting, often with a very rich, sweet, and 
excellent flavor, but variable, and sometimes not high flavored ; 
needs house rijaeniug. Shoots dark brown, diverging and ascend- 
ing; growth vigorous. Its value has become much lessened of 
late years by the cracking of the fruit. 

Fondants de Malines. Medium, roundish obovate ; greenish, netted 
with russet, becoming rich yellow when ripe ; stalk stout, long, 
curved, scarcely sunk ; calyx small, closed ; flesh buttery, melt- 
ing, sweet, perlumed. Late autumn. 

Golden Beurre of Bilboa. (Bilboa, Hooper's Bilboa.) Rather large, 
obovate, slightly pyriform, rather obtuse, very regular ; surface 
smooth, fair, fine yellow, russeted round the stalk ; dots small, 
distinct ; stalk an inch and a quarter long, slightly sunk ; calyx 
small, ereft, basin shallow ; flesh fine grained, very buttery, melt- 
ing, moderately rich — sometimes an obscure acid astringency. 
Ripens the first of autumn, and immediately follows the Bartlett. 
Shoots yellow, ascending. A native of Bilboa, Spain. 

Grey Doyenne. (Doyenn^ Gris, Grey Butter Pear, Red Doy- 
enne, Doyenne Rouge, St. Michael Dore.) Size medium, obovate, 
often approaching turbinate ; whole surface a handsome smooth 
cinnamon russet ; stalk half to three-quarters of an inch long, 
cavity quite narrow, calyx small, closed ; flesh with a very fine 
texture, very buttery, melting, rich, perfumed, delicious, excellent. 
Middle of autumn to winter. Shoots yellowish or greyish brown, 
ascending. Fails by cracking in many localities. 

Hagennan. Medium, or small, roundish ovate; yellow, with a 
brownish red cheek ; stalk short, stout, basin shallow ; flesh 
juicy, melting, quality very good. Sept. Origin, L. I. 

Manners. Medium, oblong-obovate ; yellowish green, becoming 
pale yellow ; stalk stout ; flesh juicy, melting, very good. Sept. 

Heathcot. (Gore's Heathcot.) Medium size, obovate, regular (Buf- 
fum form), base obtuse ; surface greenish yellow, partly overspread 
with thin russet ; stalk an inch long, rather stout, cavity moderate 
or small; calyx partly closed, basin small; flesh fine grained, 



2/6 Pears. 

buttery, with a rich, perfumed, and excellent flavor — sometimes 
hardly first-rate. Early mid-autumn. Shoots slender, upright, 
reddish brown. Very produdlive and profitable. Origin, Wal- 
tham, Mass. Fig. 295. 

Henkel. Medium or rather large, round-obovate, remotely pyri 
form, with a very short neck, obtuse ; surface yellow, often a 
clear pale yellow, sometimes partly russeted ; stalk an inch and 
a half long, slightly sunk ; basin small, even ; flesh yellowish 
white, buttery, melting, juicy, sprightly, fine, sometimes only 
second-rate. Shoots long, slender, eredl, yellowish brown ; leaves 
small. Belgian. 

Henry IV. (Ananas, Henri Ouatre.) Rather small, round-obovate, 
somewliat turbinate ; surface greenish yellow, often somewhat 
russeted, sometimes a dark reddish brown cheek ; stalk an inch 
and a fourth long, slender, usually fleshy at insertion, not sunk ; 
basin shallow, abrupt, calyx closed ; flesh juicy, melting, rich, per- 
fumed, mostly first-rate flavor. Needs house ripening. Early in 
autumn. Shoots diverging or spreading, yellowish brown. Very 
produftive. Fig. 302. 

Hericart. Medium, obovate, somewhat oblong and irregular, yel- 
low, partly russeted ; stalk slender, an inch or more long, cavity 
small, basin shallow ; flesh fine grained, buttery, often gritty and 
slightly astringent, not rich, but with a peculiar aromatic flavor. 
End of Sept. 

Howell. Rather large, wide-obovate, sometimes with a short 
obscure neck ; light yellow, frequently with a handsome cheek, 
dots minute ; stalk rather long and stout, a little fleshy at inser- 
tion, scarcely sunk ; calyx in a small, smooth basin ; flesh white, 
melting, buttery, moderately rich, aromatic, somewhat variable in 
quality. Tree a strong grower, fruit remarkably fair, mid-autumn. 
Shoots brown, strong, ereft, and ascending. New Haven, Conn. 

Hull. Medium size, obovate, rounded at base ; skin yellowish 
green, some russeted ; stalk an inch and a half long, rather slen- 
der, not sunk ; basin shallow ; flesh melting, juicy, slightly gritty 
at core, sweet, often fine, sometimes poor. Shoots yellow, 
diverging, somewhat irregular. Origin, Swanzey, Mass. A great 
bearer. 

Jalousie de Fontenay Vendee, or " Fonfenay ynloiisie." Size 
medium, conic-turbinate, approaching thick-pyriform ; surface 
a pale dull yellowish green, more or less russeted, often a faint 
red cheek ; stalk an inch long, often oblique, not sunk ; calyx 
closed, stiff; basin small, round, flesh buttery, melting, mild, rich, 
fine flavored. Ripens at mid-autumn. Shoots greenish, ratlier 
ere6l, leaves long. French. 

yolionnot. Rather small, roundish-obovate, sometimes nearly round, 
irregular ; skin pale greenish yellow and yellowish brown, faintly 
russeted ; stalk about an inch long, thick, oblique, fleshy at insei ■ 



Autumn — Ob ovate, etc. 



277 



■ tion, not sunk ; basin round, flesh rather coarse, melting, bi.ttery, 
rich, of fine flavor. Early mid-autumn. Origin, Salem, Mass. 
The value of this fine httle pear is lessened by the slow^ growth 
of the tree. Shoots reddish, short, diverging. 

Jules Bivort. Rather large, obovate, or nearly Doyennd form ; 
skin yellow, thickly dotted, and with much cinnamon russet ; stalk 
long, inclined, cavity broad ; basin small ; flesh firm, buttery, 
juicy, very rich, excellent, perfumed. November. Belgian. 

KiNGSESSiNG. Large, broad, obovate, or Doyennd form, approach- 
ing pyriform, greenish yellow, thickly dotted ; stalk medium or 
long, curved, cavity broad, uneven ; calyx closed, basin shallow, 
irregular ; flesh granular, buttery, melting, with a sweet, very 
good flavor. Sept. Shoots rather ere(5l, greenish, leaves re- 
curved. Penn. A tardy bearer. Fig. 286. 

Kirtland. Rather small, roundish-obovate, covered with a rich rus- 
set, often reddened in the sun ; stalk short, stout, often fleshy 
at insertion ; calyx partly open, basin shallow ; flesh buttery, very 
rich, perfumed, somewhat resembhng its parent, the SeckeL 
Often rots at core, and does not always soften well, requires early 
gathering. First of Sept. Ohio. 




Fig. 324. — Laure de Glymes. 



Laure de Glymes. Medium or large, turbinate, or nearly Bloodgood- 
shaped, whole surface nearly covered with russet, becoming rich 



2/8 Pears. 

orange yellow at maturity ; stalk nearly an inch long, fleshy at 
base, not sunk ; basin shallow, smooth ; flesh l)ullery, high 
flavored, perfumed, very good. Middle of autumn, sometimes 
continuing quite late. Belgian. 

Lyon, Size medium, Doyennd-shaped, skin yellow, thick, smooth, 
with a blush, finely dotted, russeted about the stalk ; slalk scarcely 
sunk ; calyx nearly closed ; basin small ; flesh coarse, a little gritty 
at core, vinous, very good. Resembles BuiTum in tree and pro- 
dudlivenesSj but less dry and two weeks earlier. Newport, R. I. 
(Hov. Mag.) 

Moore's. (Moore's Pound, Hosenshenck.) Large, obovate or nearly 
round, skin smooth, green, becoming rich yellow, with a slight 
blush, thinly and minutely dotted ; stalk short, not sunk ; basin 
small, wrinkled ; flesh juicy, melting, rich, vinous. Ripens in 
Sept., and keeps well. Tree vigorous, produftive. 

Omer Pacha. Medium, turbinate, smaller specimens roundish-tur- 
binate ; skin green, partly russeted around the stalk ; juicy, but- 
tery, vinous. First of Sept. 

Oswego Beurre. Size medium, obtuse oval-obovate, regular ; sur- 
face yellowish green, with some thin russet ; stalk three-fourths 
of an inch long, stout, deep set ; calyx small, ereft, or closed, 
basin smooth; flesh melting, juicy, with a fine, sprightly vinous 
flavor at first, becoming nearly sweet. Ripens from mid-autumn 
till winter, often cracks badly. Tree vigorous, hardy, very pro- 
ductive. Origin, Oswego, N. Y. 

Petri. Medium size, obovate, sometimes slightly obovate-pyriform 
or truncate-conic, base or stalk end wide or obtuse ; surface pale 
yellow, often slightly russeted, with a reddish brown cheek ; stalk 
about an inch long, rather stout, cavity obtuse at bottom ; basin 
small, smooth ; flesh fine grained, sometimes slightly gritty, but- 
tery, melting, rich, sweet, perfumed, often excellent — variable in 
quality from first to second rate. Ripens at mid-autumn. Growth 
moderate, shoots rather-slender, yellowish. 

PhiladelpJiia. Large, roundish-obovate, broad, remotely approach- 
ing Diel form ; skin yellow, thickly dotted, sometimes partly rus- 
seted ; stalk stout, cavity abrupt ; basin broad, uneven ; flesh 
coarse, buttery, melting, with a very good flavor, slightly per- 
fumed. Sept. 

Rayvtond. Medium, obovate or Doyenne-shaped ; skin yellow, 
stalk an inch long, scarcely sunk ; basin shallow ; flesh buttery, 
melting, excellent. Sept. Maine. 

Seckel. Small, obovate, sometimes obscurely conic-pyriform, regu- 
lar ; skin brownish green, becoming rich yellowish brown, with a 
deep brownish-red cheek ; stalk one-half to three-fourths of an 
inch long, cavity and basin small ; flesh very fine grained, sweet, 



A utumn — Obovate, etc. 2 79 

very juicy, melting, buttery, the richest and highest flavored pear 
known. Although of slow growth and small size, like the Green 
Gage among plums, it is regarded as the standard of excellence. 
Its high musky perfume is not, however, agreeable to all. Early 
mid-autumn. Shoots stout, short, ascending, tree very hardy. 
Needs rich cultivation. Origin, near Philadelphia, and succeeds 
well throughout the Northern, Middle, and Western States, and is 
remarkably free from the blight. 

Serrtirier. (Fondante de Millot.) Medium, conic-obovate, obtuse, 
yellow, thickly dotted, slightly russeted ; stalk rather short ; cavity 
small, basin shallow ; flesh slightly granular, juicy, melting, brisk, 
vinous. Sept., 06t. 

Shepard. (Shepard's Seedling.) Medium or large, obovate, rib- 
bed towards the crown, yellow, slightly russeted, thickly dotted ; 
stalk an inch long, slightly sunk ; calyx ere6l, basin ribbed ; flesh 
very melting and buttery, of a fine, agreeable flavor. Early 061. 
Dorchester, Mass. 

St. Andre. Size medium, obovate-turbinate, crown blunted ; skin 
greenish yellow, slightly dotted red, stalk an inch long, fleshy at 
insertion ; basin shallow ; flesh greenish white, fine grained, but- 
tery and melting, perfumed, excellent. Sept. Bark cracks. 

Sterling. Medium or rather large, roundish-obovate, sometimes 
obscurely pyriform, light yellow, often with a little russet, and a 
red cheek ; stalk long and stout, inserted in a slight cavity by a 
fleshy ring ; basin shallbw, uneven ; flesh rather coarse, juicy, 
half melting, good. First of Sept. The strong upright growth 
and produ6liveness of the tree, and the handsome appearance of 
the fruit, render the Sterling a market variety, although not stand- 
ing very higli in quality. Origin, Livingston co., N. Y. 

Surpasse Virgalieu. Medium obovate, sometimes roundish-obo- 
vate ; pale yellow, dots few, minute ; sometimes faintly reddened 
to the sun ; stalk inedium, cavity moderate, oblique ; basin small ; 
flesh white, fine grained, buttery, melting, high flavored, excellent. 

Tea. Medium, roundish-obovate, approaching pyriform ; yellow, 
numerously dotted ; stalk rather stout, cavity small, calyx half 
closed; basin shallow; flesh white, juicy, melting, vinous, very 
good. First of Sept. Milford, Conn. 

Thompson's. Medium in size, obovate, slightly pyriform, yellow, 
slightly russeted ; stalk an inch long, or less, stout ; calyx stiff, 
scarcely cut ; buttery, melting, and fine flavored. Late autumn. 

Van Assche. (Van Assene.) Rather large, broad, obovate, slightly 
angular ; crown obtuse, sides rounded ; skin fair, smooth, dull yel- 
low ; stalk an inch and a quarter long, slender, curved, moderately 
sunk ; calyx closed ; flesh white, rather coarse, buttery, melting, 



28o 



Pears. 



rich. Shoots light brownish purple, diverging, leaves consider- 
ably serrated. Belgian. 

Mount Vernon. (Walker's Seedling.) Medium, obovate, irregular, 
dull- brownish russet, with a red cheek ; stalk very short, oblique, 
scarcely sunk ; basin shallow, smooth ; flesh greenish white, a 
little coarse, rich, vinous, aromatic. 061., Nov. Roxbury, Mass. 

Washington. Medium in size, oblong-obovate, obtuse, sometimes 
slightly obtuse-pyriform ; surface smooth, clear yellow, handsomely 
marked with conspicuous red dots on the sunny side, slightly rus- 
seted round the stalk, which is an inch and a fourtli long, and 
slightly sunk ; calyx small, partly closed, basin shallow ; flesh 




Fig. 325. — Washi7igton. 



very juicy, melting, slightly breaking, with a rich, unusually sweet, 
perfumed, excellent flavor. Early in autumn. Growth vigorous. 
shoots brown speckled, straight, ereft, and diverging. Fruit always 



Autumn — Obovate, etc. 



281 



fair, but varies in size and form — esteemed most by those whc 
like a very sweet flavor. 

Westcott. Size medium, roundish-obovate ; green, becoming yel- 
low ; flesh melting, juicy, good ; not worthy of extension. Early 
in autumn. Origin, Cranston, R. I. 

Wilbur. Medium in size, frequently rather small ; obovate, regu- 
lar, often obovate-pyriform ; skin a dull green and russet ; stalk 
three-fourths to one inch long, cavity very small ; calyx promi- 
nent, scarcely sunk ; flesh rather coarse, melting, juicy, pleasant, 
often slightly astringent, varying. Early autumn. Shoots slen- 
der, yellowish brown. Origin, Somerset, Mass. 




Fig. 326. — Church. 

Wilkinson. Size medium, obovate, narrowed somewhat towards 
the crown, largest in the middle ; skin smooth, bright yellow ; 
stalk an inch and a quarter long, stout, scarcely sunk ; calyx stiff, 
short, basin shallow ; flesh white, juicy, melting, sweet, rich, of 
good flavor. Ripens from mid-autumn to winter. Shoots long, 
stout, upright, greenish yellow ; tree thrifty, hardy, productive. A 
good second-rate variety. Often fails by cracking. R. I. 



282 



Pears. 



White Doyenne.* (Butter Pear of Penn., Virgalieu of N. Y., St. 
Michael of Boston, Yellow Butter, White Beurre, Doyenn^, Doy- 
enne Blanc.) Medium or rather large, regular obovate, obtuse, 
sometimes remotely pyriform ; surface pale yellow, often a faint 
blush ; stalk about an inch long, scarcely sunk ; caly.x small, basin 
shallow ; flesh of very fine texture, white, buttery, melting, rich, 
and excellent. Middle to late autumn. Shoots ascending, grey- 
ish yellow ; leaves folded, recurved. It fails by cracking in many 




327. — Des Nontus. 



localities, but in portions of the Western States it is unsurpassed 
in its excellent qualities of hardy growth, fair fruit, delicious 
flavor, and great productiveness. 
North of forty-two degrees of latitude, it becomes a late autumn 
fruit, and may be kept into winter. 

* Pronounced Doyennay'. 



Autumn — Roundish or Oblate. 



283 



Class III. — Roundish or Oblate. 

Beurrd Gotibalt. Rather small or medium, roundish-oblate, with a 
slight neck, greenish yellow ; stalk long, cavity small, calyx large ; 
basin shallow ; juicy, not high flavored. Sept. Tree vigorous, 
an early and great bearer. Fig. 305. 

Church. Size medium, roundish-oblate, with a very short neck, 
irregular ; yellow, with minute dots ; stalk rather long and stout, 
scarcely sunk ; basin broad and shallow, slightly furrowed ; flesh 
fine, very buttery, melting, with a very sweet, rich, and excellent 
flavor. Ripens through September. Tree vigorous and spread- 
ing, uniformly produ6live, and fruit unvarying in good quality. 
New RocheUe, N. Y. 




Fig. 328. — Doyetuii Robin. 



Des Nonnes.* (Beurrd de Brignais.) Size medium, roundish-turbi- 
nate, obtuse ; greenish yellow becoming clear yellow with many 

* Pronounced Daynonn'. 



284 Pears. 

dots ; stalk long, rather slender, a little curved, slightly sunk ; 
calyx rather small, often closed in a small wrinkled Isasin ; juicy 
and exceedingly melting when at perfection, very sweet, perfumed, 
with an excellent, delicate flavor. Variable, sometimes quite 
moderate. Sept. 

Doyenni Robin. Size above medium, round, nearly regular, or 
obscurely and obtusely ribbed ; skin pale yellow, usually russeted 
about the crown, stalk an inch and a half long, generally set in a 
rather deep, smooth cavity, sometimes merely planted on the sur- 
face ; calyx in a smooth or scarcely furrowed basin ; flesh buttery, 
melting, with a fine, " very good," flavor. Shoots brownish green, 
rather eredl. 

Ftilton. Rather small or nearly medium ; roundish, crown flat- 
tened ; whole surface a smooth grey russet, becoming a dark cin- 
namon russet ; stalk an inch and a quarter long, slender, cavity 
round, rather narrow ; calyx long, deep cut, basin uneven ; flesh 
half buttery, melting, rich, sprightly, agreeable, nearly or quite 
first-rate. Ripens middle and late autumn. Shoots rather slen- 
der, reddish brown. Tree very hardy and productive. Valuable. 
Origin, Topsham, Maine. Fig. 307. 

GansePs Bergamot. (Brocas Bergamot.) Rather large, sometimes 
only medium ; roundish-oblate, more or less approaching obovate, 
flattened most at crown ; skin yellowish brown, with a faint russet 
brown blush ; stalk short, half or three-fourths of an inch long, 
ends often fleshy ; cavity and basin smooth ; flesh granular, melt- 
ing, juicy, rich, sweet, perfumed, with a very good flavor. Ripens 
through several of the early weeks of autumn. Shoots short, 
dark grey, spreading, leaves flat, mealy. English. Fig. 306. 

Httntiiigton. Size medium, roundish, approaching obovate ; yellow, 
rough, sometimes shaded crimson, slightly russeted, thickly dot- 
ted ; stalk medium or long ; cavity broad, uneven ; basin mode- 
rate ; flesh white, juicy, buttery, and melting, sweet, perfumed, 
excellent. Last half of Sept. Origin, New Rochelle, N. Y. 

Merriam. Rather large, roundish, approaching oblate, rich yellow, 
partly russeted ; stem shorty cavity small, cal3-x closed ; basin 
shallow, furrowed ; flesh rather coarse, juicy, melting, perfumed, 
very good. Middle of autumn. Popular at Boston. 

Roe's Bergainotte. Medium, oblate, irregular ; skin yellow, reddened 
to the sun ; stalk short, cavity narrow, abrupt ; calyx small, basin 
narrow ; flesh rather coarse, sweet, rich, perfumed. Sept. Shoots 
dark reddish brown, diverging, leaves small, somewhat curled. 
Newburgh, N. Y. 

Sheldon. Medium or large, roundish, sometimes approaching 
broad obovate, greenish russet becoming cinnamon brown ; stalk 
short, cavity narrow ; basin smooth, rather deep ; flesh a little 



Autumn-^Roundish or Oblate. 2S5 

coarse, very melting, juicy, with a very brisk, vinous, excellent 




Fig 329. — Sheldon. 

flavor. 061. Tree vigorous, shoots ascending, yellowish brown. 
It requires double working on the quince. 

Stevens' Genesee. Large, round-obovate, often considerably 
flattened ; skin slightly rough, yellow ; stalk an inch long, stout, 
thickest at insertion, more or less sunk in the base ; calyx short, 
stift', basin smooth ; flesh moderately fine grained, half buttery, 
slightly granular, with a rich, very good flavor. Ripens the first 
of autumn and for some time afterwards. Rots at core when not 
gathered early. Shoots grey, leaves narrow. Origin, Livingston 
CO., N. Y. 



^86 



Pears. 



DIVISION III.— WINTER PEARS. 

Class I. — Distinct Pyriform. 

BeurrS Clairgeau.* Large, pyramidal-pyriform, approaching 
long obovate, skin yellow or yellowish brown, often with a crimson 
shade towards the sun and brown dots ; stalk short, stout, fleshy, 




Fig. 330. — Beurri Clairgeau. 



oblique, sunk little or none ; basin shallow, furrowed ; flesh white, 
slightly granular, buttery, melting, often with a rich, very good 



* Pronounced Klair-zho'. 



Whiter — Distin6l Pyriform. 287 

flavor, but frequently poor. Nov., Dec. Shoots reddish purple, 
short, ere6l, and ascending, leaves stiff. 

Betirre d' Ai-emberg. Medium or large, short pyriform, sometimes 
approaching conic-obovate, neck rather small ; skin thick, green- 
ish yellow, partly russeted ; stalk short or half an inch to an inch 
long, thick, oblique, thickening with flesh towards insertion ; calyx 
ereSl ; basin deep, narrow ; flesh buttery, melting, rich, sub-acid, 
variable. Often too astringent. Nov. and Dec. 

Beurrd Bachelier and Dumas, described among autumn pears, pp. 
259 and 263, often keep into winter and become winter varieties. 

Beurre Langelier. Size full medium, pyriform or Urbaniste- 
shaped, pale yellow, slightly russeted ; stalk short, cavity small ; 
basin somewhat irregular ; flesh juicy, buttery, melting, with a 
sweet, rich, slightly vinous flavor. Early winter. Tree a good 
grower on pear and quince. A light bearer on young trees. 
Shoots greenish, often upright, irregular, leaves broad. Fig. 288. 

Black Wof'cester. (Iron Pear, Black Pear of Worcester.) Large, 
pyriform (Diel-shaped), sometimes approaching oblong-ovate ; sur- 
face mostly covered with dark rough russet on a light green sur- 
face ; stalk half an inch to an inch and a half long, cavity none ; 
calyx ereft, basin small ; flesh hard, coarse, rich, somewhat 
austere ; stews and bakes well. An esteemed culinary sort, bear- 
ing heavy crops, and proving profltable for market. Late autumn 
till mid-winter. Growth very crooked and stragghng. Fig. 278. 

Catillac. Large, short, conic-pyriform, approaching broad-turbinate ; 
crown broad, flattened ; yellow, often with a reddish brown cheek ; 
stalk an inch to an inch and a half long, stout, cavity small, wavy ; 
calyx short, ereft, or spread, basin large, plaited ; flesh hard, but 
excellent for baking and stewing, becoming tender, and of a light 
red color. Keeps through winter. French. 

Chamnojitel. (Bezi de Chaumontelle, Winter Butter.) Large, pyri- 
form, body oblong or ovate, neck short, obtuse, often quite 
obscure, and the form approaching obovate or oblong — largest at 
the middle ; skin a little rough, yellowish in the shade, with more 
or less brownish red, and rich deep red in the sun ; stalk an inch 
long, moderately sunk ; basin deep, uneven, or angular ; flesh but- 
tery, melting, sugary, with a fine flavor. Requires warm, rich 
cultivation to develop its good qualities, often poor. Shoots 
long, slender, dark brown. Grows well on the quince. Early 
winter. Old French. 

Doyenni Goiibalt. Rather large, roundish-pyriform, approaching 
roundish-obovate, pale dull yellow, russeted at stalk and calyx ; 
stalk short, thick, calyx small, deeply sunk ; melting, juicy, rich, 
aromatic. Dec. to Feb. Shoots greenish yellow, slightly purple, 
a slow srrower. 



288 Pears. 

Fondante de Noel. (Belle Apres Noel.) Medium or rather small. 
obtuse-pyriform, pale greenish yellow, with a red cheek ; stalk 
long, stout, curved, oblique ; calyx closed ; basin broad, shallow, 
irregular. Shoots greenish yellow, growth resembles Passe Col- 
mar ; flesh whitish, melting, juicy, very good. A seedling of the 
Passe Colmar, ripening earlier, and of similar flavor — a line late 
autumn and early winter sort. Belgian. 

Glout Morceau.* (Gloux Morceaux, Beurre d'Hardenpont, Col- 
mar d'Hiver, Hardenpont d'Hiver, Linden d'Automne.) Large, 
short pyriform, approaching obtuse-oval, neck very short and 
obtuse, body large, and tapering somewhat towards the crown ; 
often considerably ribbed ; surface green, becoming pale greenish 
yellow ; stalk an inch and a fourth long, stout, moderately sunk ; 
calyx large, basin distinft, rather irregular ; flesh white, fine 
grained, buttery, melting, rich, sweet, and of fine flavor. Early 
winter. Succeeds best on the quince. Shoots spreading, green- 
ish, leaves wavy or wrinkled. Variable, sometimes poor, best on 
trees of several years' bearing ; excellent when fully grown and 
well ripened. 

Ificonniie Van Mons. Small, conic-pyriform (Madeleine-shaped), 
approaching obovate ; skin rough, green, becoming yellowish, 
sprinkled with russet ; stalk rather long, curved, slightly sunk ; 
basin small ; flesh granular, juicy, melting, rich. Early winter. 
Fig. 291. 

Jaininctte. (Josephine.) Medium or rather large, obovate-pyriform, 
approaching obovate, small specimens roundish-turbinate, vary- 
ing ; crown broad ; skin yellowish green, with some brownish rus- 
set ; dots numerous, often confluent ; stalk three-fourths to an 
inch long, thick, cavity little or none ; calyx small, eredt, stiff ; 
basin round, even ; flesh juicy, melting, buttery, sweet, of good 
flavor. Late autumn and early winter. Shoots somewhat reddish 
green, ere6l, diverging. Origin, Metz, in France. A very strong 
grower on the quince. 

Las Canas. Size medium, regular pyriform, somewhat conic (Tyson- 
shaped) ; neck tapering into the stalk ; skin yellow, sometimes 
sprinkled with thin russet, rarely with russet blotches, dots small 
and numerous ; stalk an inch long ; calyx shghtly sunk ; flesh 
juicy, often good. Fig. 280. 

Lawrence. Size medium, pyriform, approaching obovate, some- 
what uneven ; lemon yellow with numerous small dots ; stalk an 
inch long, set in a small basin, ribbed ; flesh whitish, buttery, 
with a rich, aromatic, very good flavor. Dec. Growth moderate, 
spreading. Shoots yellowish green. An early and good bearer, 
and unexcelled as a valuable early winter sort. It ripens easily, 
and is of uniform excellence. 

* ProiKHinced Gloo-morso'. 



Winter — Distin£l Pyriform. 



289 



Lyairgus. Small, pyriform, approaching obovate, narrowing off to 
the crown, dark, dull green, rough, russeted ; stalk short, slender, 
twisted, not sunk, calyx large, slightly sunk ; flesh greenish white, 
a little coarse, rich, very high flavored. Dec. A supposed seed- 
line: of the Seckel. 




Fig- 331- — Lawrence. 



McLaughlin. Large, pyramidal-pyriform, often roundish obovate 
when small, skin rough, partly russeted, greenish, becoming yel- 
low ; stalk short, oblique, not sunk ; basin shallow, furrowed ; 
flesh juicy, melting, sweet, rich, perfumed. Early winter. Maine. 

Passe Colmar. (Colmar Souverain, Colmar Hardenpont, Colmar 
Gris.) Medium or rather large, distinft pyriform ; skin yellowish 
green, becoming pale yellow, often lightly sprinkled with russet ; 
stalk an inch and a quarter long, cavity obtuse or none, calyx 
ere6l, basin moderate ; flesh fine grained, buttery, juicy, sweet, 
rich, and when well grown and ripened, of excellent, first-rate 
flavor — ^but if small and badly matured or overloaded trees, the 

13 



290 Pears. 

quality is worthless. The tree overbears, and the fruit needs 
thorough thinning. Leaves rather small, nearly flat. Early win- 
ter. Belgian. 

Pater Noster. Large or medium, pyriform approaching pjTamidal, 
somewhat irregular ; yellow, often russeted, som.etimes with a red 
cheek ; stalk an inch long, fleshy at insertion, scarcely sunk ; 
basin narrow ; flesh buttery and melting, fine grained, rich, 
slightly sub-acid, often a little astringent. Early winter. Shoots 
short, greenish purple, ere6l. Often ripens wholly in autumn. 

Pound. (Winter Bell, Uvedale's St. Germain, Angora.) Very large, 
pyriform, crown wide ; skin yellowish green, with a brown cheek ; 
stalk two inches long, calyx crumpled, basin narrow ; flesh solid, 
hard, stems reddish color, a good culinary pear. Tree strong, 
healthy, produflive. Shoots stout, upright, dark. Fig. 274. 

Reading. Rather large, pyriform, regular, tapering somewhat to the 
crown, often ribbed ; thickly clotted and slightly russeted, on a 
greenish yellow skin ; stalk long, curved, enlarged at insertion, 
slightly sunk, basin little or none ; flesh granular, rather melting, 
juicy, vinous, pleasant, good. Jan., and later. Shoots brownish 
olive, rather ere6l, long, slender. Penn. 

St. Germain. Large, long pyriform, small specimens obovate, sur- 
face yellowish green, faintly tinged with brown to the sun ; stalk 
an inch long, oblique, basin small and shallow ; flesh white, 
slightly gritty, juicy, melting, sub-acid. Fails in many localities, 
and becomes a poor fruit. Late autumn and early winter. 
Shoots slender, light olive, leaves narrow, folded, and recurved. 
The striped St. Germain is a sub-variety, diff'ering only in its faint 
yellow stripes. 

Siizette de Bevay. Rather small, obovate-pyriform, inclining to 
conic, dull yellow, dots minute ; stalk long, curved, basin shallow, 
uneven ; flesh melting, vinous, perfumed. Jan. to March. Bel- 
gian. 

Vicar of Winkfield. (Le Cure, Monsieur le Cur^, Clion.) Quite 
large, long pyriform, with a conical taper towards the crown ; skin 
smooth, pale yellow, or pale yellowish green, with a dull reddish 
cheek ; stalk an inch to an inch and a half long, slender, often 
fleshy at insertion, oblique, not sunk ; basin narrow, very shallow ; 
flesh greenish or yellowish white, juicy, buttery, with a moderate 
flavor— sometimes slightly astringent. Ripens late autumn and 
early winter, for about two months. Growth spreading and irregu- 
lar, or stragghng, shoots strong, dark olive. Grows well on quince 
stocks. The great and uniform productiveness of this pear, its 
fine qualities for cooking, and the long period of its continuance, 
render it valuable. Fig. 269. 

Willermoz. Rather large, pyriform, elongated towards the crown, 
skin rough, green, becoming yellow, dull red to the sun ; stalk one 



Wiiitej' — Ob ovate, etc. 291 

inch long, not sunk, basin moderate, rather distinfl ; flesh rather 
coarse, granular, buttery, somewhat acid, often astringent — vari- 
able. Early winter. Shoots greenish purple, diverging, leaves 
dark green. Often ripens in autumn. 

Winter Nelis. (Nehs d'Hiver, Bonne de Malines.) Size rather 
small or medium, roundish-pyriform, often obovate, neck small 
and short ; surface yellowish green, much russeted ; stalk an inch 
and a quarter long, bent, cavity narrow ; calyx stiff, short, basin 
shallow, ribbed ; flesh yellowish white, fine grained, buttery, very 
melting, rich, sweet, or slightly vinous, perfumed, aromatic, with 
an excellent flavor. Early winter. Growth slender, flexuous, and 
straggling, leaves narrow, recurved, petioles rather long. Origin, 
Mechlin, in Belgium. 



Class II. — Obscure pyriform, obovate, or turbinate. 

Alexandre Lajnbre. Size medium, roundish-obovate, yellowish 
green marbled with red towards the sun ; stalk stout, not sunk, 
basin shallow ; flesh juicy, melting, sweet, rich, sometimes very 
good, frequently poor. Nov., Dec. Shoots slender, yellowish, 
spreading. 

Beurre d' Anjou. Commences ripening in autumn. See Autumn 
Pears. 

Beurr^ Gris d'Hiver. (Beurre Gris d'Hiver Nouveau, or " Grey 
Winter Beurre.") Size medium, obovate, or short Doyennd-form, 
obtuse ; skin greenish, considerably russeted ; stalk thick, short, 
cavity moderate, basin small ; flesh greenish, buttery, melting, very 
juicy, rich, slightly sub-acid — resembling in flavor the Beurr^ 
d'Aremberg, but rather richer and less acid. Early winter. 
Shoots purplish red, leaves curled. French. Promises to become 
valuable. Fig. 300. 

Brande^s St. Germain. Size medium, obovate, often considerably 
pyriform, narrowing to both ends, smooth and regular ; skin yel- 
lowish green, thickly dotted with large russet specks ; stalk an 
inch long, thick, obliquely set ; calyx small, stiff, ere6l ; basin 
small, narrow, often none ; flesh buttery, melting, )'ellow towards 
the core, with a pleasant, slightly acid, good, or very good flavor. 
Early winter. English. 

Columbia. (Columbian Virgalieu, Columbia Virgouleuse.) Large, 
long obovate, regular, handsomely rounded or obtuse, largest near 
the middle ; surface pale green, becoming pale yellow, always 
smooth and fair ; stalk an inch and a quarter long, rather slender, 
cavity narrow, deep ; calyx ere6l, basin small ; flesh white, melting, 
and buttery, of moderately rich flavor. Ripens early winter. 
Growth upright, vigorous, shoots brownish yellow. The large, 



292 Pears. 

handsome fruit, and the great productiveness of the tree, have ren- 
dered this variety popular and profitable for market, although not 
high in quality. It does not appear to succeed so well as far north 
as Boston or Rochester, as further south. A native of West- 
chester CO., N. Y. 

Coter. Size medium, obovate, obscurely pyriform, nearly regular, 
light yellowish green, brown in the sun, somewhat russeted ; stalk 
an inch long, without cavity ; segments of the calyx distinct and 
widely reflexed ; basin round, moderate ; flesh white, rather 
coarse, buttery, rich, slightly perfumed, very good. Late autumn. 
Belgian. 

Dana's Hovey. Rather small, obovate, slightly pyriform, rich yel- 
low, with some cinnamon russet ; stalk medium, slightly sunk, 
basin shallow ; flesh buttery and melting, of excellent quality. 
Dec. Shoots stout, ere£t. New. Mass. 

DoyennI; d'Alencon. (Doyenne d'Hiver Nouveau, Doyennd Gris 
d'Hiver Nouveau, St. Michael d'Hiver.) Medium, obovate, 
approaching pyriform when large, skin rough, yellow, with russet 
or brown dots ; stalk medium, stout, moderately sunk, basin 
deep ; flesh somewhat granular, buttery, juicy, rich, sprightly. 
Dec. to April. Although not of the highest flavor, this pear is 
one of the most valuable and reliable of good keeping winter 
pears. 

Easter Beurre. (Doyenne d'Hiver, Bergamotte de la Pentacote, 
Beurr^ de la Pentacote, Beurre de Paques, Chaumontel tres gros. 
Canning Seigneur d'Hiver.) Large, obovate, approaching oval ; 
surface yellowish green, with some russet ; often a broad, dull 
reddish cheek ; stalk stout, an inch long, cavity deep, sometimes 
obtuse, abrupt ; calyx small, closed in a moderate or rather shal- 
low, plaited basin ; flesh fine grained, very buttery, melting, and 
juicy, and when well grown and ripened, of excellent flavor. It 
does not often mature well in the Northern States. Keeps through 
winter. Growth strong, rather upright, shoots reddish yellow ; 
leaves narrow, folded, recurved. Grows well on the quince. 

G}'and Soleil. Rather small, roundish-obovate, irregular and vary- 
ing, mostly covered with a rich russet ; calyx small, closed ; flesh 
yellowish white, a little coarse, butter}-, melting, aromatic, very 
rich. Nov. and Dec. Belgian. 

yean de Witte. Size medium, flattened, obovate ; stalk short, 
slightly sunk ; basin small, calyx closed ; skin yellowish green, 
partly russeted ; flesh white, juicy, melting, sweet, rich. Dec. 

Jojies. (Jones' Seedling.) Size medium or small, Bloodgood-shaped, 
or obovate, remotely pyriform, surface rich yellow russet ; stalk 
an inch or an inch and a fourth in length, variable in thickness, 
fleshy at insertion, not sunk ; basin shallow ; flesh yellowish, melt- 



Winter — Obovate, etc. 



293 



ing, of fine flavor. Ripens late autumn and early winter. Shoots 
diverging and ascending. Origin, Kingsessing, near Philadelphia. 
Produ<5live and valuable. 




Fig. 332. — Jones' Seedling. 



Lewis. Size below medium ; regular obovate, rarely obscure-pyri- 
form ; surface yellowish green, thickly dotted with dull russet ; 
stalk an inch and a half long, slender, scarcely sunk ; calyx widely 
reflexed, basin little or none ; flesh greenish white, melting, juicy, 
of fine, rich flavor. Core large. Early winter. Growth vigor- 
ous, branches becoming drooping. Profusely produ6live. Origin, 
Roxbury, Mass. 

Prince's St. Germain. Size medium, obovate, obtuse, surface 
*much russeted on green, dull red to the sun ; stalk an inch and a 
fourth long, cavity small ; calyx large, stiff", slightly cut, basin 
smooth, shallow; flesh yellowish wh^te, juicy, melting, slightly 
vinous, with an agreeable and fine flavor. Keeps well, ripening 
through winter. Origin, Flushing, Long Island. 

Vicoi7tpte de Spoelberch. (De Spoelberg, Delices Van Mons.) _ Me- 
dium or rather large, obovate, somewhat conic; skin slightly 
rough, yellow, with a purplish blotched cheek to the sun, 



294 



Pears. 



very slightly russeted ; stalk an inch and a fourth long, stout, 
curved, basin round, shallow ; calyx ere6l, short ; flesh buttery, 
melting, rich, fine. Needs high cultivation to develop its fine 
qualities. Early winter. Belgian. 

Zephirin Gregoire. Medium, turbinate, Bloodgood-shaped, light 
green becoming yellow, reddened next to the sun ; stalk one inch 




Fig. 333. — ZeJ>hiri?i Gregoire. 

long, fleshy at base, basin narrow ; flesh white, buttery, melting, 
fine grained, excellent, perfumed. Nov. to Feb. 



Class III. — Roundish or Oblate. 

Cross. Medium in size, roundish, surface yellow, often with a red 
cheek, and some russet ; stalk three-fourths of an inch long, very 
thick, set shallow ; calyx small, rather deeply sunk ; flesh melting, 
juicy, with a rich, high, fine flavor. Early winter. Shoots rather 
slender, a poor grower — of little value. Mass. 



Winter — Roundish or Oblate. 



295 



Josephine de Malines. Size medium, conic-oblate, yellowish 
with small dots ; stalk very long, cavity slight, basin large ; flesh 
of a light salmon color towards the centre, buttery, of a sweet 




Fig. 334. — Josephitu de Malines. 



and peculiar flavor. The tree forms a handsome pyramid on 
quince. This is one of the best early winter pears, often keeping 
till mid-winter and later. Belgian. 

Sieulle. (Beurrd Sieulle, Doyenne Sieulle.) Medium in size, round- 
ish-oblate, often roundish-obovate, with a very short, obscure 



296 



Pears. 



neck, obtuse ; skin pale yellow, with a slight blush, and sometimes 
a brilliant broad orange cheek ; stalk thick, an inch and a quarter 
long, cavity shallow, rarely deep, calyx slightly sunk ; flesh but- 




Fig- iZZ-—Sieulle. 

tery, fine grained, rich, of good, often of excellent quality. Ripen* 
late in autumn, and keeps to mid-winter. Variable, uncertain. 



REGRAFTING LARGE PEAR-TREES. 

Before closing this chapter on the Pear, it may be well to give 
some directions for changing the tops of bearing pear-trees. Some 
of the varieties described in the foregoing pages have already shown 
indications of becoming generally aifefted by cracking, and this dis- 
ease may render a part of them worthless. In such cases it becomes 
desirable to regraft them with valuable sorts. 

The old and common way is to cut off the trunk or a few of the 



Pears. 



297 



larger limbs, and insert a few grafts, say four or five in all, and com- 
pel them to form^the whole new head, requiring the lapse of many 
years. A much better and more expeditious mode is to scatter the 
grafts through the top — inserting so many that each one forming a 
small branch of itself, the whole taken together will make a full top 
in a few years. 

In order to render the operation plain, Fig. 336 is made to repre- 
sent the unchanged tree at an age of from ten to twenty years. All 
the smaller branches are cut away, and those of medium size left dis- 
tributed at as regular distances as may be. As the tendency of the 
growth is upwards, the top should be rather worked downwards in this 
operation, and the side Hmbs near the bottom allowed a full chance. 
In the ends of all these shoots some thirty or forty grafts are set, as 
shown in Fig. 337. Trees of the Virgalieu or Doyenne, which had 
become worthless by cracking, and which were large enough to bear 






Fig. 336- 



Fig- 337- 



Fig. 338. 



I bushel or two annually, have been entirely changed in this way to 
better sorts, and yielding three years afterwards larger crops than 
ever. 

If the labor of inserting so many grafts is too great for ordinary 
practice, one-third or less may be set, as shown in Fig. 338. 

Dwarf pear-trees of undesirable varieties may be readily changed 
in this way to other sorts — the more easily because they are lower, 

13* 



298 Pears. 

and accessible from the ground. Old dwarf trees, which have 
become enfeebled by long bearing and sparse pruning, may be thu? 
rendered thrifty and vigorous. 

With trees of large size, it may be safest to change the upper 
half in one year, and the remainder the next, for the purpose of 
avoiding too great a check in growth. 

Younger trees, or those but a few years old, of undesirable sorts, 
but of straight growth, may be used for stocks on which to work 
new heads of crooked or slow growers at standard height. Fig. 
339 represents a tree of the Virgalieu worked over to the Winter 




Fig. 339- 



Nelis, the former being a straight and handsome tree, and the latter 
the most crooked grower known. A few buds of the Winter NeUs 
ai-e inserted into the side limbs of the Virgalieu so as to form an 
even, well balanced head. The same result may be obtained by 
grafting these limbs in spring. 



CHAPTER III. 



THE QUINCE. 



The Quince, a small, irregular growing tree, about ten or twelve 
feet high, bears one of the best fruits for preserves and jelHes, and 
for giving additional flavor to apple tarts. It is usually propagated 
by layers and cuttings. Propagation by layers is performed by 
bending young shoots down in spring, and burying them so as 
to leave a few buds at the extremity above ground, as described on 
page 30 of this work. When the buds on the shoots have well 
started, all are rubbed off or cut away but the best. They will 
throw out roots by autumn, and may be removed from the parent 
tree, and set out in rows ; those which do not root the first 
year may be left till the second. If the ground is rich, and they are 
kept well cultivated and straightened by stakes, the cuttings and 
layers will produce trees fit for removal as standards in two or three 
years. This mode is more commonly used in raising the Orange 
quince as a fruit. In the extensive propagation of stocks for the 
pear, layering by stools is adopted. They are made by cutting back 
strong plants to within a few inches of the surface of the ground 
early in spring, or before the buds swell, which induces them to 
throw up a number of strong shoots, constituting the stools. These 
are earthed up the following spring, so that the whole of the stem 
and the base of all the shoots will be covered three or four inches 
deep. Roots will be thrown out during the same season, and these 
rooted shoots are separated from the plant in the autumn for trans- 
planting in rows. The stools are well cultivated and dressed with 
manure the following season, and will produce another crop of 
shoots the second year. As each stool yields a crop in alternate 
seasons, there should be two sets, so that an annual supply may be 
obtained. 

The quince is extensively propagated by cuttings, both in raising 
stocks and trees for fruiting. The details of the operation are 
described on pages 29 and 137 of this work. 



300 



Quinces. 



The soil for the quince should be deep and rich, such as will raise 
good corn and potatoes, and should be kept well cultivated. An 
application of good manure should be made every year or two, and 
a thin sprinkling of salt over the surface in spring has often been 
found beneficial. 

Direflions for pruning young quince-trees will be found on 
page 95. 

The total negleft of the cultivation of the quince by many who 
have planted out the trees, has resulted in their dwarfish and 
stunted growth and entire unprodu6liveness. To renovate such 
trees, cut or saw out the thick profusion of suckers which surround 
the stem (Fig. 340), deepen the soil with the spade as much as the 
roots will admit, and apply a large barrow-load of compost to each 
tree, made by a thorough intermixture some weeks previously, of 
stable manure and black muck, or other compost, and then spread a 




Fig. 340. 



Fig- 341- 



thin coating of salt upon the surface. This should be done in the 
spring of the year. The pruning may be such as to remove the 
suckers, and reduce the number of stems to three or four, or the 
tree may be trimmed to one clean stem, as shown in Fig. 341. The 
fruit will be greatly improved by the operation. 

In planting quince orchards, the distance asunder may be about 
ten" or twelve feet, Avhich will be found near enough for full-grown 
trees, on a deep, rich, and well treated soil. If the ground is pre- 
viously subsoiled, and well manured by trench-ploughing, the young 
trees will come into bearing in about three years, and continue pro- 
du6tive, if well managed, for forty years or more. 

VARIETIES. 



Orange or Apple Quince. Large, some sub-varieties quite large, 
roundish, somewhat irregular, with a small and very short neck at 
the base ; surface of a fine golden color ; flesh firm, stewing 



QiLinces. 



301 



Ripens soon after mid-autumn. 




Jiehice. Fig. 343. — Pear Quince. 



rather tender, of excellent flavor, 
Leaves oval. Tree pro- 
du6live if well cultivated. 
This is the most common 
sort, and by continual 
propagation of seedlings 
several sub-varieties have 
been produced, varying 
slightly in coarseness or 
firmness of texture^ size 
and form. The largest 
sometimes weighs a 
pound. 

Pear Quince. (Oblong or Fig. 342.-(9^«^£ Qn 
Pyriform Quince.) Size 
medium or rather large, pyriform, body roundish oblong, neck 
about one-half or one-tliird the length of the body ; skin rather 
dull rich yellow ; flesh firm, tough, dry, with a high flavor, stewing 
less tender than the Orange quince. Ripens late in autumn, and 
hence adapted to distant marketing. Leaves oblong ovate, h 
moderate bearer. 

Portugal Quince. Quite large, oblong pyriform, largest at the mid- 
dle and tapering to each end ; yellow ; flesh more juicy and less 
harsh than the other varieties. Stews well, and becomes a fine 
purple or deep crimson when cooked. Leaves broad, cordate, 
downy, larger than those of the common quince, and growth 
stronger. The fruit is rather superior in quality, but the value of 
the variety is much lessened by its unproduftiveness. It does 
not strike readily from cuttings. 

Rea's Seedling. (Rea's Mammoth.) Fruit resembles the 
Orange, but from one-third to one-half larger, and of excellent 
quality. Tree a very strong grower, with large dark foliage. 
Origin, Coxsackie, N. Y. 

Angers Quince. This variety is cultivated as stock for the pear. 
The fruit is similar to that of the Orange, with the exception that 
it is later and a little harder in texture. The tree is distinguished 
by its vigorous growth and large leaves, and it continues growing 
late in the season. 

Fonfenay or Paris Quince. This is also cultivated extensively as 
stock for the pear. The fruit is not equal in quality to the Orange 
or Angers, more nearly resembhng the Pear quince in form and 
texture. The tree has more small side shoots, grows thicker, and 
is less vigorous than the Angers. The Angers is further dis- 
tinguished from the Fontenay by its downy shoots when young, 
darker wood, and short stout thorns. 

The Japan and Chinese quinces are cultivated merely as ornamen- 
tal shrubs. 



CHAPTER IV. 

THE PEACH AND NECTARINE. 

The Peach, \\hen in perfeftion the most delicious fruit of our cli- 
mate, succeeds in favorable localities, from Maine to the Gulf of Mexi- 
co. In the more northern regions, the ripening of the earlier varie- 
ties commences only a few weeks before the close of the summer 
months ; in the extreme south, well matured peaches are obtained 
nearly as early as cherries and strawberries at the North. 

The trees are more tender and of shorter duration than most fruit 
trees of temperate climates. In some localities they bear only two 
or three good crops, and then decline or perish. On favorable soils 
they continue for twenty or thirty years. In Western New York 
trees have in rare instances borne fruit for forty or fifty years. In 
France, according to authentic testimony, peach-trees which have 
been annually and freely pruned, have lived to an age of one hun- 
dred years ; and there is no doubt that on favorable soils, and by a 
regular shortening-in pruning, most of our orchards would endure 
much longer than the ordinary period. 

The most extensive peach-growing regions are in New Jersey, 
Delaware, Maryland, and portions of the West — some orchards 
containing forty or fifty thousand trees, and hundreds of acres occu- 
pied with the plantations of single proprietors. The northern por- 
tions of Ohio and Western New York, protefled on the north by 
Lakes Erie and Ontario, and Western Michigan, aftbrd a very favor- 
able climate for this fruit. But throughout the country at large, the 
sele(5lion of proper localities would doubtless afford good and regu- 
lar crops, even in distrifls where its culture is rarely attempted. 
The remarks on this subjefl in a previous chapter of this work, are 
particularly commended to the attention of those who may attempt 
the peach culture in severe climates. 

The destru£lion of the peach crop is caused in nearly all cases by 
the intense cold of winter. Vernal frosts, to which its loss is often 



Propagation of the Tires. 



303 



erroneously ascribed, rarely have any influence. If the fruit-buds 
remain unswollen, they will endure very severe cold. But it often 
happens that we have a few days of mild or warm weather during 
winter. This is sufficient to swell them slightly, or to throw mois- 
ture enough into them to render them tender ; and if the thermometer 
should then sink several degrees below zero, there is scarcely a chance 
for their escape. Their condition may be soon ascertained by 
making a cross-cut with a knife through the fruit-buds. If destroyed, 
the centre will be dark brown ; if uninjured, they will present the 
fresh yellow centre of sound buds. The accompanying figures 
represent the branches and buds of the peach magnified twice in 
diameter. Fig. 345 shows the two flower-buds, with the usual leaf- 
bud between, before they have become swollen by warm weather. 
Fig. 344 represents the appearance of the same after the occurrence 
of several warm days after mid-winter. Fig. 346 exhibits the dark 
and dead interior of a flower-bud cut through its centre, after it has 




Fig- 344- 



Fig. 345- 



Fig. 346. 



been killed by the frost. Under ordinary circumstances, the peach 
crop is destroyed when the thermometer sinks about 12° below 
zero (Fahr.) ; but when the buds have been much swollen, the crop 
has sometimes been cut off when only 5° or 6° below ; while in rare 
instances, unswollen buds under favorable circumstances have 
passed uninjured through a temperature 20° below zero. 

PROPAGATION OF THE TREES. 

The peach-tree is of remarkably easy and rapid propagation. In 
rare instances, seedling trees have borne the second year, or sixteen 



304 TJie PeacJi and Ne£lanne. 

months from the planting of the stone. Stocks may be budded 
the first summer, aftbrding trees five or six feet high the second 
autumn. Transplanted the second year from the bud, the trees, 
with good cultivation, usually come into bearing about the third 
year afterwards. 

Some varieties reproduce the same from the stone with slight 
variation, but the only certain way to perpetuate delicious sorts is 
by budding. Grafting at the North rarely succeeds : at the South 
it is often successful. It often happens at the North, that the 
severe frost of winter destroys the inserted buds, which die and 
drop off, leaving the attached portion of bark adhering fresh and 
green to the stock. This disaster, which so often disappoints the 
hopes of the young cultivator, is to be prevented by selecting buds 
from the largest and thriftiest shoots. These usually possess suffi- 
cient vigor to withstand severe frosts. The triple buds on the older 
and more matured portions of the shoots of bearing trees generally 
survive when the single buds above them perish, as may be at onc^ 
perceived by examining the shoots of bearing trees late in spring. 

When stocks are ndt budded till the second summer, it is very 
important to cut them down the previous spring, and suffer but one 
ascending sprout to grow, which will form a fine thrifty shoot fur the 
reception of the bud. 

In raising stocks, sele6l the seed of hardy and late varieties. 
The stones are not injured if kept dry in a cellar till winter. If 
they become water-soaked for a length of time, they are spoiled. 
But soaking in water for a day or two, and subsequent exposure to 
freezing, facilitate the cracking of the stone. They may be kept 
through winter mixed with moist sand, and exposed to freezing and 
thawing, or placed in a moist cellar till near spring, then soaked in 
tubs or barrels, till the shells are well swollen with moisture. They 
are then placed in thin layers on the surface of the ground, and 
exposed for two or three weeks to the aftion of the frost, being pro- 
tefled from drying by a covering of soil, leaf-mould, or muck. 
About the time the frost disappears from the ground, they are taken 
up and cracked by hand, placing the stone on the end of a wooden 
block, and striking a gentle blow on the side edge with a hammer. 
The kernels are thus taken out uninjured. They are then planted 
one or two inches deep (a light thin soil needing more depth than a 
heavy and moist one), and if they have been previously uninjured, 
nearly every one will grow. Care is needed that the seeds do not 
become dried nor mouldy before planting. 

When it is intended for them to come up evenly, as they are to 



Propagation of the Trees. 305 

remain in the nursery row, tlie most certain way to avoid vacancies 
or failures, is to sprout tliem before planting. This is effeded by 
mixing the kernels with sand and leaf-mould, and spreading them in 
a thin bed in the sun. When sprouted, a hne or cord, permanently 
marked at equal distances of eight inches with a touch of paint, is 
stretched on the ground, and a sprouted kernel carefully inserted at 
every mark of the line, by means of a transplanting trowel. This 
insures great regularity in the rows. Accidental vacancies may be 
hlled from a seed bed when the plants are not more than two inches 
liigh. To prevent drying, the sprouted seeds sliould be kept 
covered with a flake of wet moss or a wet cloth, until deposited in 
the ground ; and if the weather be dry, watering the ground may bo 
requisite. 

By planting the stones without cracking, a very small portion will 
grow, and no regularity can be attained in the rows, unless the fol- 
lowing mode is adopted, which, if the stones can be had fresh from 
the fruit before drying many days, and in large quantities, is perhaps 
the cheapest or attended with least labor. Mix the fresh stones 
with moist sand, spread them in a stratum about six inches thick 
over the ground, and cover them with a few inches of old straw or 
coarse manure, to prevent drying. Remove this covering in winter, 
to expose them freely to freezing and thawing. In spring, a large 
portion will be found sprouting ; carefully seleft these and plant 
them immediately in drills made with the hoe, covering them by 
drawing on eartla with the hand. One man will thus plant four or 
five thousand in a day. In a few days a second portion will be 
found sprouted, which plant as before ; and so on, so long as the 
process continues. Those which do not open (often not more than 
one-third of the whole), will grow another year if kept moist and 
exposed. 

If the soil is good, and the cultivator is passed between the rows 
as often as once a fortnight — oftener is better — the trees will be 
large enough to bud by the close of summer. 

In cases where the ground cannot be prepared early for their 
reception, germination may be retarded by burying the uncracked 
stones a foot or two beneath the surface, till wanted. 

The distances of the rows asunder should be about the same as 
for apples and other trees in the nursery, or about three and a half 
feet. 

Plum-stocks for the peach slightly lessen their luxuriance of 
growth, render the trees smaller, thus slightly increasing their hardi- 
ness for the extreme north by favoring an early maturity of the 



336 The Peach a7id Ne6larine. 

young wood. It is, however, important to observe, that this does 
not add to the hardiness of the fruit-buds. Small dwarfs are pro- 
duced by budding on the Mirabelle, a diminutive variety of the 
plum. The plum-stock is also sometimes employed to guard 
against the peach-borer, a remedy often unsuccessful, as that insecl 
frequently attacks the peach above the place of union. On the 
whole, the praftice of working the peach on the plum is not regard- 
ed by fruit culturists with much favor. 

Unlike most other fruit-trees, the peach may be transplanted in 
the spring next after the insertion of the bud, with scarcely a check 
in its growth. 

Soils. It may be observed as a general rule, that soils affording 
good farm crops, and with a well drained sub-soil, are well adapted 
to peach orchards. On a strong loam, the trees grow with more 
uniform luxuriance and live longer than on light, sandy, or gravelly 
soils. Even a compaft clay may be made suitable for the peach by 
regular and thorough underdraining, and mellow cultivation. On 
the light sands of New Jersey and Delaware, orchards succeed and 
bear well for a tim.e, but they do not endure so long as where the 
soil has a considerable admixture of heavier ingredients. 

hi transplaiitbig for an orchard, the praflice of sJiortening-i)i the 
shoots, described in the chapter on transplanting, should be invaria- 
bly attended to, as it is of the greatest importance for the safe 
removal of peach-trees. Trees two years from the bud, where this 
pra6lice is observed, will be found better for Northern latitudes than 
those of one year only. Twenty feet apart is the common distance 
for orchards ; but as better crops and better fruit is obtained where 
the heads are kept well s-hortened-in, and consequently within less 
compass, a distance of twelve or fifteen feet only will be found suffi 
cient. 

While the trees are small, the intermediate spaces bet^veen the 
rows may be cultivated with low-hoed crops ; but afterwards it will 
be found best to keep the ground perfe6liy clean and mellow by 
ploughing and harrowing. Where soils are very shallow, top-dress- 
ing with manure in autumn, and frequent harrowing, have been 
found best ; the roots being thus brought near the surface, deep 
ploughing proves injurious. But where soils are deep and fertile, 
ploughing may be occasionally resorted to without injur\^ 

The principle on which rotation in crops is founded, diftates that 
two crops of peach-trees, whether in the nursery or orchard, should 
not be grown successively on the same piece of ground ; diminished 
growth in all such instances beins; the result. 



Propagation of the Trees. 307 

One of the best manures for the peach-tree is wood-ashes, whether 
fresh or leached ; hence all composts with this material are emi- 
nently benelicial to peach orchards. When applied alone, half a 
peck of fresh and half a bushel of leached ashes to each tree, are 
suitable quantities, spread broadcast over the surface. 

The mode of pnming and shortening-in the peach has been 
already described in a previous chapter. 

Training the peach against -walls and buildings, so essential to the 
successful culture of the peach in England, is rarely praftised in 
this country. It would doubtless hasten the maturity of the crop ; 
but the warm exposure would at the same time, unless the branches 
were purposely protected, render the crop more liable to destruflion 
by frost. EspaHer training has been found to give excellent fruit, 
in consequence of the thorough pruning and full exposure adopted 
in the management of the trees. Figs. 347, 348, and 349, exhibit the 
fan training usually adopted in espalier and wall training, in its suc- 




Fig. 347. Fig. 348. Fig. 349. 

cessive stages. The limits of this work do not admit full dire6lions, 
but the following general rules may be observed as a guide, and 
will apply to all other annual pruning of the peach: i. The fruit 
being borne on the shoots of the preceding year, a good supply of 
annual bearing shoots must be kept on all parts of the tree. 2. As 
the shoots, left unpruned, extend yearly in length, and become bare 
on the sides, it is necessary to cut them back, in order to keep up a 
supply of new shoots from their base. 3. Rub off or cut out all the 
shoots which spring up from the bases of shoots thus cut back, 
leaving only a few strong ones at regular distances, so as to admit 
sun and air to the leaves, which distances may be usually about six 
inches.* 

* For full dire(5tions in pruning the peach (as well as other fruit-trees), see Barry's Fruit 
Garden, the best and most complete work on this subjeft which has appeared in this 
country. 



3o8 The Peach and Ne6larine. 



RAISING PEACHES IN POTS. 

Peaches are raised in pots to secure uniform crops every year in 
an uncertain climate, to test new sorts, to produce early bearing, 
and to obtain a supply of peaches where the grounds are too small 
for plant' ng an orchard. Two modes are adopted — one without fire- 
heat, the crop maturing a little earher than in common orchards ; 
the other, where, by the use of fire-heat, the fruit is obtained two or 
three months earlier than in open ground. 

Among those who have most successfully adopted the first-named 
mode, are Ellwanger and Barry, of Rochester. P. Barry has fur- 
nished the following statement of their management, written when 
the trees were three years of age and in successful bearing. 

" We have now fruiting, in wooden boxes, ten by ten inches, fifty- 
three varieties of peaches, eleven varieties of neClarines, and seven 
of apricots. 

"Age, Potting, and Soil. The trees are now three years from the 
bud. They were taken up in the fall of 1861 ; heeled-in and covered 
during winter ; potted early in spring — March, I think ; soil a mix- 
ture of about three parts yellow sandy loam, and one part of old hot- 
bed manure. 

" Stmnner Care. After potting they were kept in a cool house, 
partly covered with glass, until they had made shoots four or five 
inches long, and the danger of cold weather over. They were then 
plunged to the rim of the boxes in an open border until the fall. 
They were carefully watered when necessary during summer, and 
the shoots kept as much as possible in uniform vigor, by pinching. 

" Pruning. When potted, the yearling trees were cut back to six 
or eight inches, and in some cases to four inches, or only two or 
three buds above the union of bud and stock, the objeft being to 
grow them in the form of bushes. We now find that those cut back 
farthest are the best trees. [Fig. 350 represents the yearling tree ; 
Fig. 351, the same, cut back; Fig. 352, the tree set in a pot; and 
Fig. 353, the same, after a year's growth.] 

" Wintering. On the approach of very cold weather, or just before 
the freezing of the ground so as to prevent out-door work, they were 
removed to a shed, where they were plunged, as they had been 
during summer, up to the edges of the tubs. 

" Spring Treatment. On the return of mild spring weather, 
abundance of air was admitted, and they remained there till ist 
May, when they were placed under glass, the buds at this time 



Propagation of the Trees. 



309 



being about to expand. Here they were kept till the 15th of June, 
at which time the fruits were set, and all danger of cold 10 affe6t 
the foliage past. 

" Ventilation and Watering. During the period they were under 




Fig. 3SI 



Fig. 352. 



Fig. 353- 



glass, May ist to June 15th, the principal points of management 
were ventilation, which was ample, and watering — the latter 
being one of the most important points in the treatment of all trees 
and plants in pots. Careless watering will ruin any plants, no matter 
how skilfully or carefully other points may be managed. Daily 
watering is necessary, and as soon as out of bloom a free use of the 
syringe night and morning. 

'■'■Shimmer Treatment. On the 15th June, when all danger of 
cold was over, and the fruits set, they were removed from the glass 
covering and plunged in an open but sheltered border, and mulched 
with old hot-:bed manure. Since that time they have received no 
care but watering, except an occasional pinch, to regulate the growth 
of shoots. 

" There has not been a single leaf curled on any one of all these 
trees, showing conclusively that the curl is due to unfavorable 
changes of weather. Each tree now is a bush about two and a half 
feet high, and occupies about three feet square of space. 

" The first winter we had potted trees we kept them in a cellar 



3IO 



The Peach and Ne6larine. 



but most of the buds dropped, and we changed to the cool dry shed, 
the boxes plunged, and this has been successful. 

"The uncertainty of our clinaate now, as to the peach crop, com- 
pelled us to adopt this mode of testing varieties, and we are much 
pleased with the results thus far. As to the amount of labor re- 
quired, it would not be possible to state it with any degree of pre- 
cision, as it is made up of odds and ends." 



RIPENING BY FIRE-HEAT. 

Isaac Pullen, of Hightstown, New Jersey, has adopted the fol- 
lowing management with much success, and obtained an abundant 
supply of the earlier sorts by the first day of summer. 

The young tre-es are taken up early in spring, when one year from 
the bud, the smallest in the rows being seledled for this purpose. 
They are trimmed to a whip and cut back over a foot in height, and 
placed in nine-inch pots. As the new shoots are thrown out, they 
are successively pinched in, as often as they have made a growth 
of two or three inches. In this way they are kept dwarfed at the 
same time that they are made 
to assume a handsome form. 
The pinching process is con- 
tinued during the second sea- 
son, none being allowed to bear 
until the third, when full crops 
are taken from them. After the 
first year they are removed to 
thirteen-inch or full sized pots. 
The full grown bearing trees 
have stems about an inch and a 
half in diameter and eighteen or 
twenty inches up to the heads 
(Fig. 354). This height of bare 
stem has been found best both 
in securing the fruit from being 
soiled by watering, and in assist- 
ing its more perfect maturity by 
a full exposure to air and light. 
The trees are kept under glass during winter, and the thermometer 
in no instance allowed to go below zero, as the fruit buds are more 
easily winter-killed than on trees growing in open ground. Artifi- 




Fig. 354- 



Ripening by Fire- Heat. 3 1 1 

cial heat is commenced about the first of the year, and ripe fruit of 
Hale's Early (the earhest sort raised) obtained in less than five 
months. TJie heat should be sufiicient to keep the temperature 
some degrees above freezing during the night, and up to sixty or 
seventy in the daytime. As warm weather advances but little fire- 
heat is required, and after the first of May usually none at all — the 
heat of the sun being sutficient to maintain the necessary warmth. 
When the thermometer, is eighty out-of-doors, it will be ninety or 
upwards in the peach-house when the ventilators are kept open. 
The danger feared from a high temperature is of the dropping of the 
fruit, which is only prevented by regular and copious watering. 
Each tree, when in full leaf and during the growth of the fruit, 
requires about one gallon of water each twenty-four hours. When 
the fruit is within about five days of full maturity, the trees are placed 
out-of-doors on the south side of the house, where the exposure and 
open air complete the process, and give a fine flavor to the fruit, 
preventing that insipidity existing in peaches ripened wholly under 
glass. If they are placed out much sooner than this period, the 
exposure causes the curl of the leaf, and the fruit neither attains 
full size nor good quality — indeed, it is often quite worthless. 
About two dozen from each tree is a sufficient number, where full 
size and the best flavor are desired, although more than double this 
number are often obtained. The trees continue in bearing a few 
years and are then replaced by young ones. 

WINTER PROTECTION FOR THE TRIES. 

In the chapter on the Situation of Orchards, direftions were given 
for the seleftion of sites for peach-orchards, to secure them against 
the destru6tion of the crop by the cold of winter. There are large 
districts throughout the more northern States where a seleflion of 
this kind cannot be made, and where the frequent and general fail- 
ure of the crop indicates the necessity of some artificial proteftion. 
Various experiments for this purpose have been made, among which 
the following have so far proved most successful. 

I. Training the young trees very low or n^ar the ground, so that 
the branches may be bent down in winter, and covered with straw, 
corn-stalks, or, still better, with forest leaves or evergreen boughs. 
It is important that the branches should be laid upon the earth, 
that they may receive warmth from below, and the covering should 
be thick enough to exclude the cold air. Attempts to proteft the 
fruit buds by encasing them in non-condu6ling substances, without 



312 The Peach and Nectarine. 

bending down, have generally proved failures. Covering with earth 
has been tried, but the moisture often rots the buds. 

2. As the limbs of the Peach soon become quite rigid, while the 
roots are more flexible, a more successful mode has been adojjted : 
When the young trees are set out, the principal roots are extended 
in opposite direftions and the others are kept cut off. This enables 
the trees, when the earth is partially dug away, to turn as on an 
axle by a slight twisting of the roots, so that it may be easily laid 
upon the ground. If trained flat or fan-shaped, it is easily covered. 

3. A third mode has been successfully adopted in some of the 
Western States. The trees are planted in a row and the branches 
trained horizontally in opposite directions. Posts are set between 
the trees four or five feet high, and the tops connected by strong 
horizontal poles. On the approach of winter, rafters are placed on 
each side against these poles, so as to form a rather steep roof. The 
outer limbs may be bent under the rafters, if necessary. The whole 
IS then covered with rough or cheap boards, and with two or three 
inches of earth. At the approach of warm weather in spring, the 
covering is parti}' removed to admit air and prevent the rotting of the 
buds, and the whole is taken off as soon as there is no danger from 
frost. The use of corn fodder laid on the rafters about two feet 
thick would be easier, and would probably answer an excellent pur- 
pose. 

The earliest and hardiest sorts should be selected for these expe- 
riments, among which may be named Cooledge's Favorite, Hale's 
Early, Serrate Early York, Cole's Early Red, and Early Barnard. 

VARIETIES. 

While the Pear and Apple are chiefly affefted by the influence of 
soil, the variations in the quality of the Peach result mostly from the 
effefts of climate. Fine American varieties are pronounced worth- 
less in England. In this countr)^ some, often delicious, are of little 
value in unfavorable seasons. Some which succeed finely as far 
south as Philadelphia, lose much by removal to Western New York, 
from the slightly diminished warmth of the summers. 

A large number of seedlings of high quality have been produced 
in this country, but as they vary but slightly and do not excel other 
named and known sorts,- it becomes desirable not to extend the 
present hst, unless by those decidedly superior to existing first-rate 
varieties. The similarity in quality, and the comi-iarative shortness 
of the fruit season, render a small sele6lion sufficient for ordinary 



The Peach and NeSlarine. 



313 



colleflions. Hence, the main obje6l of the following descriptive list 
is to define the characters of described or well known sorts, and 
point out those most worthy of cultivation in our climate. 



SYNOPSIS OF ARRANGEMENT. 



The fruit of different varieties of the peach is marked with but 
few distin(5live charafters. A similarity in outline, texture, color, 
and flavor, more nearly than exists in the apple, pear, and some 
other kinds, renders it necessary to resort to other points of dis- 
tin6lion. The peach presents facilities for this purpose not found 
in other fruits. 

1. The Divisio7is are founded on the adherence or separation of 
the flesh from the stone, distinguishing clingstones and freestones ; 
or more properly, on the firm or melting texture of the flesh, indi- 
cated by the terms pavies and 7nelters. 

2. The Divisions are sub-divided into Classes, embracing pale or 
light-colo7'ed flesh, and deep-yellow flesh. 

3. The SeH-Lons are founded on X]\& glands of the leaves. Seftion 
I. comprehends those whose leaves are deeply and sharply serrate 
(or cut like saw-teeth), and having no glands (or gum-like minute 
knobs) at the base (Fig. 355). Se6lion II. contains those whose 
leaves are crenate or serrulate (with shallower and more rounded 
teeth), and having globose 
glands (Fig. 356). Se6lion 
III. includes all those 
whose leaves are crenate 
or serrulate, having reni- 
form or kidney-shaped 
glands (Fig. 357). " The 
form of the glands," ob- 
serves Lindley, " as well 
as their position, is perfefl- 
ly distinfl ; they are fully 
developed in the month of 
May, and they continue to 
the last permanent in their chara6ler, and are not affedled by culti- 
vation. The globose glands are situated, one, twOj or more, on the 
foot-stalks, and one, two, or more, on the tips ox points of the serra- 

14 




Fig- 357- 



3H 



Peaches. 



tures of the leaves. The reniform glands grow also on the foot- 
stalks of the leaves, but those on the leaves are placed within the 
serratures, connefling, as it were, the upper and lower teeth of the 
serratures together ; their leaves, when taken from a branch of a 
vigorous growth, have more glands than the leaves of the globose 
varieties. It will, however, sometimes happen that glands are not 
discernible on some of the leaves, especially on those produced on 

weak branches ; in this 
case, other branches must 
be sought for which do 
produce them.' 

4. The se6lions thus 
formed are each divided 
into two sub-seflions ; the 
first embracing those 
Fig. 3s8. Fig. 3S9. viYnch have large flowers, 

as in Fig. 358 ; and the 
second including such as bear small Jlowers, Fig. 359. The sub- 
sections are in most cases distinctly marked ; but a few doubtful 
intermediate flowers may be immediately referred to one or the 
other by the color of the petals, the smaller being reddish or 
pink, and the larger nearly white, or with light margins. 




DIVISION I.— FREESTONES OR MELTERS. 

Class I. — Flesh pale or light colored. 

Se£lion I. Leaves serrated, without glands. 

Belle de Vitry. (Admirable Tardive.) Size medium, approaching 
oblate ; apex depressed, suture deep ; skin nearly white, tinged 
and marbled with bright and dull red ; flesh rather firm, red at the 
stone, juicy and rich. Flowers small. Quite late, or last of Sep- 
tember. This is quite distin6t from tlie Late Admirable, which 
ripens two weeks earlier ; and from the Early Admirable, often 
known by the name of Belle de Vitry, and which ripens six weeks 
earlier. Both of the latter have crenate leaves with globose 
glands. 

Double Mountaiti. (Double Montague.) Medium in size, roundish, 
narrow at apex ; surface pale greenish white, with a slight soft red 
cheek, marbled darker ; flesh white to the stone, delicate ; stone 
ovate and rugged. Flowers small. Ripens at the end of sum- 
mer. French. 



Freestones or Melters. 315 

Early Anne. (Green Nutmeg.) Rather small, round ; surface green- 
ish white, becoming nearly white, sometimes faintly tinged with 
red to the sun ; flesh white to the stone, sweet, pleasant, with a 
faint mingling of a vinous flavor. Stone light colored, small, 
uncommonly smooth. Shoots with alight green cast. Very early. 
The tree at the north is very tender, and the young shoots are 
often winter-killed, which, with its slow growth and deficient pro- 
dudliveness, render it unprofitable for general cultivation. Flow- 
ers large, white. English, old. 

The Sweetwater (serrate-leaved) is a seedling of the Early Anne 
but twice its size, resembling it in general chara6ler ; ripening a 
week later, and being too tender at the North, and a miserable 
bearer, it is of little value. 

The Sweetwater of Downing has globose glands, and is a distinct 
fruit — which see. 

Early Chelmsford. (Mammoth.) Large, roundish, suture clear 
round, deep on one side ; white, with a bright red cheek ; flesh 
white, juicy, melting, slightly vinous, excellent. End of August. 
Succeeds well North and South. 

Early Tillotson. Size medium ; round, or nearly globular ; 
thickly dotted with red on a nearly white ground in the shade, 
dark deep red in the sun ; flesh whitish, red at the stone, to which 
the flesh partially adheres, juicy, rich, high flavored, more of a nut- 
meg and less of a vinous flavor than the Serrate Early York, and 
ripening about the same time or a few days earlier, or the early 
part and middle of August. Flowers small. Its time of maturity 
is often somewhat variable, even on the same tree. The young 
trees are of slow growth, and the leaves liable to mildew, from 
both of which it gradually recovers as the tree advances in size. 
Origin, Cayuga co., N. Y. Succeeds well and is very valuable 
at the South, where it ripens in June. 

Emperor of Russia. (Cut-leaved, Serrated, Unique.) Fruit large, 
approaching oblate, one half more swollen ; surface rather downy, 
dull yellowish white, with a dark red cheek ; flesh yellowish white, 
rather firm, rich, high flavored. Flowers small. End of sum- 
mer. Although the flavor is first-rate, it is a poor grower and a 
poor bearer. Origin, New York. 

Fulkerson. Medium, obtuse, roundish ; suture extending half 
round, sides unequal, skin whitish, with a rich red cheek ; flesh 
whitish, red at stone, juicy, rich, sweet. Last half of August. 
Ohio. 

Gorgas. Rather large, roundish, apex pointed, skin yellowish white, 
clouded with red to the sun, suture indistinft, cavity large ; flesh 
whitish, stained at stone, juicy, rich, of excellent quality. Late in 
September. Philadelphia, Penn. 



3 1 6 Peaches. 

Magdalen of Courson. (Madeleine de Courson, Red Magdalen, 
True Red Magdalen, French Magdalen, Madeleine Rouge.) 
Medium size, or rather small, round, slightly oblate, suture deep 
on one side ; surface nearly white, with a lively red cheek ; flesh 
white, slightly red at the stone, juicy, rich, vinous. Rather early, 
or last two weeks of August. French, old. The genuine sort 
is little known in this country. Flowers large. 

Malta. (Italian.) Rather large, roundish, slightly flattened, suture 
broad, shallow, surface pale dull green, blotched and spotted with 
dull purple next the sun ; flesh greenish, shghtly red at the stone, 
very juicy, melting, rich, with an excellent sub-acid, vinous flavor. 
Ripens end of summer. A moderate bearer. Shoots slightly 
liable to mildew. A spurious sort with globose glands, and of 
inferior quality. Has been generally disseminated in this coun- 
try. Flowers large. 

Noblesse. (Vanguard, Mellish's Favorite.) Large, round-oblong or 
oval, slightly narrower at apex, and terminated by a short acute 
point ; skin pale green, clouded and shaded with light dull red to 
the sun ; flesh pale greenish white to stone, very juicy, with a very 
rich high flavor. Tree of rather slow growth and liable to mildew, 
the only drawback on the value of this excellent peach. Ripens 
end of summer and the beginning of autumn. English. Flowers 
large. 

Red Rareripe. (Early Red Rareripe, Large Red.) Rather large, 
globular, broad, and depressed, suture broad and deep, passing 
nearly round the fruit ; skin nearly white, with red dots in the 
shade, and a rich dark red cheek in the sun ; flesh whitish red at 
the stone, juicy, rich, and high flavored. Ripens during the last 
two weeks of summer. Flowers small. Resembles the Royal 
George, but superior in quality. Both are subjeft to mildew of 
the leaves. 

Royal Charlotte. Rather large, approaching ovate, base slightly 
wider than apex, suture moderate ; skin pale greenish white, with 
a deep red marbled cheek ; flesh white, pale red at the stone, 
juicy, rich, fine. Flowers small. First of autumn. 

Royal George. (Early Royal George.) Rather large, globular, 
broad and depressed, or inchning to oblate ; suture deep at apex, 
passing two-thirds round the fruit ; skin nearly white, thickly dot- 
ted with red, with a broad, deep, rich red, slightly marbled cheek ; 
flesh whitish, very red at the stone, juicy, and rich. Ripens a 
week or two before the end of summer. Flowers small. A 
moderate bearer. Shoots liable to mildew. 

Serrate Early York. (True Early York, Early York of Down- 
ing, Early Purple en'oneously) Size medium, roundish-oval, 
suture slight ; dotted with red on greenish white in the shade, 
dark red to the sun ; flesh very tender and full of juice, rich, with 



Freestones or Melters. 3 1 7 

a faint mingling of acid. Quite early, or middle of August. 
Growth rather fi-ee for a serrate-leaved peach. Very produttive, 
and from its earliness of great value. Differs from the Large 
Early York by its large flowers, cut-leaves, oval fruit, and earlier 
maturity. Flowers large. 

Walburto/i Admirable. Large, roundish, greenish white, dark red 
in sun ; flesh white, red at stone, juicy, sweet. Middle and last 
of September. English. 

Setllon II. Leaves crenate, with globose glands. 

Astor. Large, slightly oblate, apex slightly depressed, suture dis- 
tintSt ; surface nearly white, with a deep red cheek, stone small ; 
flesh very juicy, sweet, good. Flowers large. Ripens end of sum- 
mer. Origin, New York. 

Barringtoji. Large, roundish-ovate, apex rather pointed, suture on 
one side, moderate ; skin nearly white, with a deep red, marbled 
cheek ; flesh slightly red at the stone, juicy, rich, and of high 
quality. Flowers large. Ripens early in autumn. Does not 
attain its full flavor north of New York city, English. 

Bellegarde. (Galande, Smooth-leaved Royal George, Violette 
Hative of some, Red Magdalen erroneously.) Size medium or 
large, round, regular ; suture shallow, deepest at apex, with a 
slight projefting point ; skin nearly white, with a faint tinge of 
green, and a rich red cheek, often streaked darker ; flesh slightly 
red at the stone, a little firm, melting, juicy, rich, and of fine flavor. 
Stone rather large. End of summer. French. Flowers small. 

Carpenter'' s White. Very large, round, white, slightly greenish ; 
flesh white to the stone, juicy, melting, rich, excellent. Middle 
of 0(?tober, promises well for market. Vigorous and produftive. 
New York city. 

Cole's Early Red. Size medium, roundish, suture small, skm 
mostly mottled with red, with dark red on the sunny side ; flesh 
juicy, rich, with a pleasant and fine flavor, hardly first-rate in 
quality. Flowers small. Valuable for its great produ6liveness 
and early maturity, ripening nearly as early as the Serrate Early 
York. American. 

Cooledge's Favorite. Rather large or medium, roundish, largest 
on one side ; suture distinfl at apex ; skin nearly clear white, mot- 
tled with red dots in the shade, and with a brilliant deep scarlet 
cheek in the sun ; flesh very melting and juicy, with a rich, faintly 
acid flavor. Ripens about the middle of August. Flowers small. 
Origin, Watertown, Mass. 

Druid Hill. Very large, roundish, cavity rather narrow, suture 
slight, with a distindt but scarcely prominent point at apex ; sur 



3 1 8 Peaches. 

face pale greenish white, clouded with red towards the sun ; flesh 
greenish white, purple at the stone, juicy, with a rich, very good 
flavor, stone long and rather compressed, much furrowed. Flow- 
ers small. Ripens quite late, or latter part of September. Origin, 
Baltimore. 

Early Admirable. (Admirable, Belle de Vitry erroneously.) Size 
medium, nearly round, skin nearly white, with a red cheek ; flesh 
red at the stone, juicy, rich, sweet, fine. Quite early, ripening 
immediately after Serrate Early York. Flowers large. French. 

Favorite. Large, oblong, or oval ; skin rather downy, much covered 
with red, very dark towards the sun ; flesh red at the stone, a 
little firm, juicy, with a good, vinous, but not rich flavor. Flowers 
small. Hardy and very productive. Ripens medium or rather 
late, or about the second week of September. Glands of the 
leaves very small, obscure, or none. American. 

Fay^s Early Ann. A seedling from the old Early Ann, glandular, 
thrifty, hardy, very produ6live ; fruit greenish white, rather small, 
of good and agreeable flavor. Ripens with the Tillotson, and 
valuable for its earliness. 

Fox's Seedling. Round, slightly compressed, cavity narrow, white, 
with a red cheek ; juicy, sweet, good. Flowers small. Season 
medium or rather late. New Jersey. 

George the Fourth. Large, round, suture deep and broad, one- 
half slightly larger ; skin nearly white in the shade, dotted red 
with a deep red cheek ; flesh slightly red at the stone, melting, 
juicy, rich, excellent. Flowers small. Ripens at the end of sum- 
mer. Branches rather more diverging than usual, leaves pale 
green, often glandless. Crops moderate, one cause of its excel- 
lence. Origin, New York. 

Green Catharine. Large, round, pale green, with a red cheek ; flesh 
bright red at the stone, tender, juicy, rather acid. Season rather 
late, does not ripen rich as far north as the forty-third degree of 
latitude. Flowers small. 

Grosse Mignoxne. Large, roundish, slightly oblate, apex de- 
pressed, with a deep suture ; skin tinged with greenish yellow, 
mottled with red, and with a purplish red cheek ; flesh reddened 
at the stone, juicy, with a ver)^ rich, high, and somewhat vinous 
flavor ; stone small, very rough. Early, the last two weeks of 
August. Of French origin. Flowers large. The peach usually 
cultivated in this country under this nanie, although an excellent 
variety, is not the genuine Grosse Mignonne, but differs in its 
small flowers. 

Haines' Early Red. Medium, round, flattened at apex, suture 
distin6l, skin whitish, with a deep red cheek ; flesh whitish, juicy, 



Freestones or Meltcrs. 319 

melting, sweet, excellent. Middle to end of August. Flowers 
small. 

Hales' Early. Medium, nearly round, skin mottled red, dark 
red cheek ; flesh white, melting, juicy, and high flavored, free from 
the stone. Flowers large. Last of July and first of August. 
Tree vigorous, healthy, an abundant bearer, ripening ten days or 
two weeks before any other good variety. 

Hastings Rareripe. Rather large, roundish, sometimes slightly 
flattened, skin yellowish white, shaded purplish red ; juicy, excel- 
lent. Middle of September. Flowers small. 

yones'' Early. Medium, roundish, suture shallow, distinft ; yellow- 
ish white, with pale red ; flesh slightly reddened at stone, juicy, 
rich, excellent. Twentieth of August. Staten Island, N. Y. 

Large Early York. (Early York, Honest John.) Large, round- 
ish, inclining to oblate in fully grown specimens, nearly white in 
the shade, with red dots, and with a deep red cheek to the sun ; 
flesh nearly white, fine grained, very juicy, with mild, rich, excel- 
lent flavor. Flowers small. 

The New York Rareripe (a name which has been more or less 
applied to nearly all the early red peaches sent to New York 
market), or Livingston's New York Rareripe, is usually regarded 
as identical with the large Early York, but the late T. Hancock, 
of BurUngton, considered them distindt, the New York Rareripe 
being rather superior, and ripening three days later. 

Late Admirable. (La Royale, Bourdine, Teton de Venus, Judd's 
Melting, Motteux's, Late Purple incorredly.) Quite large, round- 
ish, inclining to oval, with a deep suture extending nearly round, 
and an acute swollen point at the apex ; surface pale yellowish 
green, with a pale red cheek, marbled with darker red ; flesh 
greenish white, red at the stone, juicy, delicate, flavor excellent. 
Flowers small. Season rather late. Of French origin. 

Late Red Rareripe. Large, roundish-oval, apex marked with a 
depressed suture and sunken point ; skin rather downy, pale 
greyish yellow, spotted and thickly marbled, deep dull red to the 
sun, and with fawn-colored specks ; flesh white, deep red at the 
stone, juicy, with a very rich and high flavor. The fruit is dis- 
tinguished by its pecuhar^/rj/zj-/^ cast. Flowers small. Season, 
the first two weeks of autumn. American. 

Ml ore's Favorite. Large, roundish, white, with a blush ; flesh 
white, rich, vinous. Stone small, free. Early in September. 
Mass. 

Morris'' Red Rareripe. Large, roundish, apex slightly depressed, 
suture moderate, distinfl ; surface greenish white, with a bright 
rich red cheek ; flesh greenish white, quite red at the stone, juicy, 



320 Peaches. 

sweet, rich. Flowers small. Season, end of summer. Origii., 
Philadelphia. Differs from George IV. in its darker leaves, 
heavier crops, more even fruit, inferior flavor, and in ripening a 
few days later. 

Morrisania Pound. (Hoffman's Pound.) Very large, nearly round, 
surface dull greenish white, with a brownish red cheek ; flesh pale 
yellowish, juicy, tolerably rich. Late. Flowers small. Origin, 
New York. 

'NiVETTE. Large, roundish, sometimes slightly oval, suture slight, 
apex but httle depressed ; surface light yellowish green, with a 
faint red cheek ; flesh pale green, varying from pink to deep red 
at the stone, juicy and melting, and with a very rich flavor. Sea- 
son medium, immediately preceding or ripening nearly with Mor- 
ris White, and one of the best of its season for the north. Flow- 
ers small. Of French origin. 

Oldmixon Freestone. Large, roundish, slightly oval, one side 
swollen, suture visible only at apex ; cavity shallow ; surface a 
pale yellowish white, marbled with red, with a deep red cheek 
when fully exposed ; flesh deep red at the stone, tender, rich, 
excellent. Season medium, or the first of autumn. Flowers 
small. Succeeds well in all localities, and has few equals as a 
variety for the North, to succeed the early peaches. 

President. Large, roundish-oval, with little suture ; skin very 
downy, yellowish white, with a tinge of green, and a dull red 
cheek ; flesh nearly white, deep red at the stone, very juicy, and 
with a high flavor ; stone rough, to which the flesh partially 
adheres. Flowers small. Ripens a little later than Morris White, 
or middle of September. 

Scoffs Early Red. Medium size, roundish, suture distinct, mode- 
rate ; skin nearly white, mottled and covered with red ; flesh very 
juicy, with a rich, fine flavor. Flowers small. Rather earl}', or 
end of summer. New Jersey. 

Scoffs Ne£lar. Large, roundish-oblate, bright red on pale vellow ; 
flesh white, sweet, excellent. Early in September. 

Stefsoii's Seedling. Large, roundish, suture indistinct, crimson on 
greenish white ; flesh white, pink at the stone, juicy, rich, excel- 
lent. Last half of September. Mass. 

Sfu?np the World. Large, slightly oblong, red cheek ; flesh wl ite, 
with an excellent flavor, free from the stone. Flowers small. 
Ripens middle of September, just after Oldmixon Freestone, 
which it resembles in size, appearance, and flavor. 

Sweetiuater, Early. (Downing.) Medium, roundish, suture slight, 
skin whitish, rarely with a faint blush ; flesh white, slightly stained 
at stone, juicy, sweet, melting, agreeable. Ripens with Tillotson 
and Serrate Early York. Flowers large. 



Freestones or Melters. 32 i 

Trotli's Early. (Troth's Early Red.) Small, round, red ; flesh 
white, red at stone, not of first quality, but esteemed as a valuable 
early market variety — freestone. Flowers small. Early in 
August. 

Van Zaxdt's Superb. Size medium, roundish, one-half larger, 
suture slight ; skin nearly white, with a beautifully dotted red 
cheek ; flesh whitish, tinted with red at the stone, juicy, sweet, of 
fine pleasant flavor. First of autumn. Origin, Flushing, Long 
Island. Flowers small. ' 

Walter's Early. Rather large, roundish, surface nearly white, with 
a rich red cheek ; flesh whitish, touched with red at the stone, 

, juicy, sweet, of fine flavor. Ripens the last week of summer. 
Flowers small. A native of New Jersey, and is a valuable peach 
at the North. 

Ward's Late Free. Large, not quite of the largest size, round- 
ish, surface dull yellowish white, with a red cheek, nearly the color 
of the Oldmixon Free, but not so clear nor bright ; flesh nearly 
white, of excellent flavor. One of the finest late peaches of the 
Middle States. Flowers small. 

Washington. (Washington Red Freestone.) Large, somewhat 
oblate, with a broad, deep suture passing nearly round ; skin thin, 
yellowish white, with a deep crimson cheek ; flesh nearly white, 
tender, juicy, sweet, rich. Stone small, to which the flesh slightly 
adheres. Rather late. Flowers small. Origin, New York. 

White Imperial. Rather large, roundish, often slightly oblate, 
depressed at apex, suture moderate, surface pale yellowish white, 
often with a faint tinge of green ; slightly tinged and sometimes 
striped with light purple to the sun ; flesh very juicy, delicate, 
sweet, excellent. Flowers small. A uniform moderate bearer, 
and a valuable peach at the North, but worthless in Virginia. 
Ripens rather early, or latter part of August. Origin, Cayuga co., 
N. Y. 

Se6lion III. Leaves with reniforin glands. 

Baldwin's Late. Large, oblong, pointed at apex, greenish white,- 
with a slight red cheek ; flesh firm, juicy, good. End of Oftober, 
keeping well. Flowers small. Southern Alabama. 

Baugh. Medium, roundish, slightly pointed, suture obscure ; flesh 
yellowish white, quite white at the stone, melting, juicy, with a 
sweet, pleasant flavor — free from the stone. First of 0£lober. 
Georgia. 

Brevoort. (Brevoort's Morris, Bi-evoort's Seedling Meher.) 
Medium or large, round, and slightly oblate, suture distinft, deep 
at apex ; skin nearly white or with a faint dingy hue, with a bright 
red cheek ; flesh rather firm, slightly red at stone, rich, sweet, and 

14* 



322 Peacnes. 

high flavored. Flowers small. First of autumn. Moderateiy 
and uniformly produftive. Origin, New York. 

Chancellor. (Late Chancellor, Noisette.) Large oval, suture dis- 
tin6l ; skin nearly white, with a dark crimson cheek ; flesh deep 
red at the stone, with a rich, vinous flavor, stone oblong. Flowers 
small. Late. Of French origin. 

Cobtmbus yu7ie. Medium to large, flattened at apex, skin pale yel- 
lowish white, with a rich, red cheek ; flesh slightly reddened at 
stone, melting, of excellent flavor. Flowers small. Georgia, 
where it ripens the twentieth of June. 

Early Newington Freestone. Size medium, roundish, one-half 
always larger, suture distinfl, surface nearly white, dotted and 
streaked with red, the cheek a rich red ; flesh white, red at the 
stone, at first wholly adhering, but as it ripens, partially separating 
from it, juicy, rich, fine. Flowers small. A valuable early variety-, 
ripening immediately after the Serrate Early York. 

Early Purple. (Pourpree Hative, Pourpree Hative k Grands Fleurs.) 
Size medium, globular, depressed, a deep suture across the apex ; 
skin hght yellow, with a mottled, purplish red cheek ; flesh red at 
the stone, melting, juicy, with a high flavor ; stone broad and 
rough ; season early, or middle or latter part of August. Flowers 
large. Rare in this country. The Serrate Early York has been 
propagated under this name in portions of this country, and the 
Grosse Mignonne in Europe ; from both of which it differs in the 
glands of its leaves. 

Henry Clay. Very large, deep purple in sun ; flesh greyish white, 
dehcate, tender, peculiar flavor. First of August at the South, 
September at the North. Miss. 

Jones' Large Early. Large, roundish, flattened at ends, suture 
deep, skin white, shaded deep crimson ; flesh white, pink at stone, 
juicy, rich, excellent. Middle of August. Staten Island, N. Y. 

Kenrick's Heath. (Freestone Heath.) Very large, oblong, suture 
slight, apex pointed ; surface pale greenish white, with a purplish 
red cheek ; flesh deep red at the stone, rather coarse, very juicy, 
sub-acid, often poor ; when well grown on some localities, it 
proves a good sub-acid peach. Flowers small. Season medium, 
or rather late. New England. Valued for drying. 

Lady Parhani. Large, roundish, suture distinft, yellowish white, 
downy ; flesh pale, red at the stone, firm, with a rich, vinous 
flavor. October. Georgia. 

La Grange. Large, oblong, surface pale greenish white, rarely 
tinged with red by the sun ; flesh juicy, with rich, fine flavor. 
Flowers small. Quite late. Origin, Burlington, N. J., and does 
not attain a fine flavor much further north. 



Freestones or Melters. 323 

Montgomery's Late. Large, round, skin downy, yellowish white, 
with a dull red cheek ; flesh whitish, red at stone, juicy, melting, 
very good. September. Ga. 

Morris White. (Morris' White Rareripe, White Rareripe, Lady 
Ann Steward.) Rather large, roundish, or roundish-oval, often 
obscurely obovate or a httle larger towards the apex, suture small ; 
surface rather downy, of a pale creamy white at maturity, rarely 
tinged with purple to the sun ; flesh slightly firm, wholly white, 
very free from the drab stone, melting, juicy, with a good, rich 
flavor, hardly of the highest quahty at the North, better in the 
Middle States ; very popular everywhere. Season medium, or 
early in autumn. 

Calebs White Melocoton, as usually cultivated, is a synonym ; but 
.when genuine, is quite distin(5l, according to the late T. Hancock, 
being larger, heavier, and rounder, and ripening two weeks later. 
Flowers small. 

'President Church. Large, roundish-oval, suture slight, pale red in 
shade, dark red in sun, handsome ; flesh white, pale red at stone, 
very juicy, melting, and of delicious flavor. Middle of September. 
Georgia. 

Scotfs Magnate. Large, roundish-oblate, pale yellow, with a dark 
red cheek ; flesh white, very good. Early in September. 

Snow. Large, globular, suture distinfl only at apex ; skin thin, 
wholly white ; flesh white to the stone, juicy, sweet, rich. First 
of autumn. Flowers small. Very variable, sometimes worthless 
for the table. A beautiful peach for preserving. 

Strawberry. (Rose.) Size medium, oval, cavity deep, suture pass- 
ing half round, surface mostly marbled with deep red ; flesh whit- 
ish, melting, rich, of fine flavor. Flowers small. Early. 

Class IL — Flesh deep yellow. 

Sedion I, Leaves crenated, with globose glands. 

Baltimore Beauty. Rather small, round-oval ; skin deep orange, 
with a bright red cheek ; flesh yellow, red at the stone, sweet, 
good, mealy when over ripe. Quite early. Flowers large. Origin, 
Baltimore, where it is good, but it proves of third-rate quality at 
the. North. 

Barnard. (Early Barnard, Yellow Barnard.) Rather large, round- 
ish, suture distinft, mostly covered with dark brownish red ; flesh 
deep yellow, red at stone, juicy, rich, very good. Tree hardy and 
a great bearer. Flowers small. This is a seedling of the Yellow 
Alberge, which it much exceeds in quality. 

Crawford's Early. (Early Crawford, Crawford's Early Melo- 



324 Peaches. 

coton.) Very large, oblong-oval, sometimes round-oval ; apex 
with a prominent point, suture shallow, surface yellow, with a red 
cheek ; flesh very juicy, rich, slightly sub-acid, of good but not 
the highest flavor. End of summer and beginning of autumn. 
Produftive. Flowers small. Ranks very high in the Northern, 
Middle, and Western States, as a market variety. Origin, New 
Jersey. 

Crawford's Late. (Crawford's Late Melocoton.) Very large, 
roundish, suture shallow, distin6t; surface yellow, with a broad, 
dark red cheek ; flesh red at the stone, rich, juicy, vinous, hardly 
first-rate. Quite late, or latter part of September. Flowers 
small. Origin, New Jersey. The common Red Cheek Melo- 
coton is cultivated in some localities under this name. Often a 
poor bearer. 

Hatch. Roundish, pointed, suture shallow, red on deep yellow ; 
sweet, excellent. First of September. Conn. 

Jaques' Rareripe. Very large, roundish, slightly oblate, suture 
distinct, one side slightly larger, surface a little uneven ; surface 
deep yellow, variously shaded with red ; flesh deep yellow, red at 
the stone, of good but not of the highest flavor. Shoots diverg- 
ing. Flowers small. Ripens at the end of summer. Origin, 
Mass. 

Lincoln. Large, roundish, suture large, skin downy, mostly dark 
purplish red; flesh tinged with red at stone, juicy, excellent. 
Through September. Mass. 

Merriam. Very large, roundish-oval, with a bright red cheek ; 
melting, juicy, sweet, rich. First of 06lober. 

Mrs. Poinsette. Large, globular, skin yellow, brown to the sun ; 
flesh juicy, melting, rich, excellent. South Carolina, where' it 
ripens early in August. 

Poole's Large Yellow. Large, roundish, suture half round, dark red 
on deep yellow ; flesh yellow, red at stone, rich, juicy, very good. 
Last of September. Near Phila., Pa. 

Red Cheek Melocoton. Large, roundish-oval, with a point at apex ; 
surface yellow, with a deep red cheek ; flesh red at the stone, 
juicy, with a good, rich, vinous flavor, not of first-rate quality. 
Ripens rather late, or during the last half of September, in the 
Middle States about the first of autumn. Flowers small. Exten- 
sively cultivated as a market peach. 

Reeves'' Favorite. Large, roundish-oval, pointed, with a fine red 
cheek ; melting, vinous, good. Middle of September. N. J. 

Scott's Nonpareil. Large, roundish, slightly oblong, surface 
deep yellow with a red cheek, resembling Crawford's Late, bu! 



Freesto.ies or Melters. 325 

sweeter. Flowers small. Origin, Burlington, N. J , -where it 
ripens about the 12th of Sept. 

Tuffs Rareripe. Medium, roundish, with a bright red cheek, melt- 
ing, sweet, rich. Last half of September. 

Yellow Alberge. (Purple Alberge, Yellow Rareripe erroiieoiesly.) 
Size medium, roundish, suture distinfl, passing half round ; skin 
yellow, with a deep purplish red cheek ; flesh deep red at the 
stone, juicy, sweet, pleasant, of moderate flavor. 

Yellow Adinh'able. (Abricotde, Admirable Jaune, Orange Peach, 
Apricot Peach.) Large, roundish-oval, suture small, and on one 
side only ; surface wholly yellow, or faintly reddened next the 
sun; flesh slightly red at the stone, firm, and rather dry; flavor 
sweet and agreeable, stone small ; season very late. Flowers 
large. Of French origin. Adapted to the Middle States. 

Yellow Rareripe. (Large Yellow Rareripe.) Large, roundish, 
suture a little sunken, extending more than half around, with a 
small point at apex ; skin deep orange yellow, with a rich red 
cheek with faint streaks ; flesh deep yellow, red at the stone, juicy, 
melting, with a very good vinous flavor. Stone small. End of 
Aug. Flowers small. 

Se£lion II. Leaves with Reniform Glands. 

Bergen's Yellow. Very large, round, slightly oblate ; suture dis- 
tin6l, passing more than half round ; surface deep orange, with a 
broad deep red cheek ; flesh juicy, rich, excellent. Ripens the 
first of autumn. Flowers small. This is perhaps the finest of all 
yellow-fleshed peaches. Origin, Long Island, N. Y. 

It differs from the Yellow Rareripe in its more oblate form, darker 
color, superior flavor, and later maturity, and in its reniform 
glands. Tree of feeble growth. 

Columbia. Large, roundish-oblate ; suture distinft, passing half 
way round ; skin rough, rather thick, dull dingy red, with spots 
of darker red ; flesh yellow, rich, juicy, of excellent flavor. Ori- 
gin, New Jersey. Ripens early in autumn. Shoots dark reddish 
purple. Flowers small. 

SmitK's Favorite. Large, roundish ; suture deep ; deep rich red 
on yellow ; juicy, rich, very good. Last half of Sept. Valuable. 

Smock Freestone. Large, oval, base rather narrow ; orange red on 
yellow ; flesh red at stone ; moderately juicy and rich. First of 
oa. N. J. 

Susquehanna. Very large, nearly round ; skin rich yellow, with a 
red cheek ; flesh sweet, juicy, rich, vinous. First to middle of 
Sept. Penn. 



326 Peaches. 

DIVISION II.— CLINGSTONES OR PAVIES. 

Class I. — Flesh pale or light colored. 

Seflioti I. Leaves serrated, without glands. 

Old Newington. (Newington, Large Newington.) Large, lound* 
ish, suture slight ; surface nearly white, with a fine red cheek, 
somewhat streaked with darker red ; flesh nearly white, deep red 
at the stone ; partly melting, juicy, rich. Season, rather late, or 
middle of Sept. Flowers large. 

A sub-variety, cultivated to a considerable extent in this country, 
has globose glands. 

Smith'' s Newingtoji. (Early Newington.) Size medium, roundish- 
oval, narrower at apex, one side slightly enlarged ; surface pale 
yellow, with a lively red cheek, streaked with purple ; flesh bright 
red at the stone, juicy, good. Ripens end of summer. Flowers 
large. 

This is of English origin, and is quite distinfl from the Early New- 
ington Freestone, a melting {not firtn-Jleshed) peach, often adher- 
, ing to the stone. 

Se^ioJi II. Leaves crenate, with globose glands. 

Large White Clingstone. Large, round, suture slight, point at 
apex small ; skin white, dotted with red, or with a light red cheek 
next the sun ; flesh very juicy, sweet, rich, and high-flavored. 
Season, early in autumn. Flowers small. Origin, New York. 

Oldmixon Clingstone. Large, roundish-oval, suture distindl 
only at apex, fruit slightly larger on one side ; surface yellowish 
white, dotted vi^ith red, or with a red cheek ; flesh juicy, rich, with 
a high flavor. Flowers small. Ripens first of autumn. This is 
one of the finest of clingstone peaches. 

SeElion III. Leaves with reniform glands. 

Catherine Cling. Large, roundish-oval, swollen most on one side, 
with a small point at apex ; surface pale yellowish green, thickly 
dotted and with a cheek of red, with darker streaks ; flesh firm, 
dark red at the stone, juicy, rich, fine. Season late. Flowers 
small. Of English origin. The fruit of this variety, and of the 
Old Newington, and Oldmixon Cling, considerably resemble each 
other, but all differ in the glands of the leaves. 

Chinese Cling. Large, globular, suture shallow ; fine red on yellow- 
ish white ; flesh white, red at the stone, rich, vinous, excellent 
Middle of Sept. — middle of summer at the South. China. 

Donahoo Cling. Very large, roundish, suture deep on one side ; 



Clingstones or Pavies. 327 

creamy white, tinged red in the sun ; flesh white to tne slone, 
juicy, rich, excellent. Georgia, where it ripens middle of Sept. 

Hyslop. Large, roundish-oval ; crimson on white ; juicy, rich, 
vinous. First of 06t. 

Heath. (Heath Cling, White Heath.) Very large, oblong-oval, 
the largest specimens nearly round, with a large, conspicuous 
point at the apex ; suture distinft on one side ; surface quite 
downy, pale yellowish white, sometimes faintly tinged with red 
next the sun ; flesh exceedingly juicy, becoming melting, with a 
sweet, very high, rich, and excellent flavor ; leaves large, wavy, 
deep green, slightly crenate. Flowers small. Season very late, 
about mid-autumn, and the fruit may be kept nearly till winter. 
At the North it matures fully in the warmest seasons only ; and 
never attains its full size, which is about three inches in diameter, 
unless much thinned on the branches, to effeft which a thorough 
shortening-in is the best mode. Origin, Maryland. Tree quite 
hardy and vigorous. In Southern Virginia, the Heath is rather 
an uncertain peach, but when perfe6l it ripens there the first fort- 
night in autumn. 

Pavie de Pompom. Very large, roundish-oval, suture distindl on 
one side ; a deep red cheek on yellowish white ground ; flesh deep 
red at stone, juicy, sweet, good. Flowers large. First of 061. 
French. 

Rodmaii's Cling. (Red Cling.) Large, oblong ; red next the sun ; 
flesh whitish, firm, juicy. Last of Sept. Flowers small. Ameri- 
can. 

Shanghae. Large, oval, flattened, suture distindl, deepened at apex ; 
skin greenish yellow, shaded pale red ; flesh greenish yellow, 
melting, juicy, with a high, vinous flavor. First half of Sept. 

Class IL — Flesh deep yellow. 

Se^ion I. Leaves serrate^ without glands. 

Orange Clingstone. Large, round, suture distinfl, passing nearly 
round, with no point at the apex ; surface deep orange, with a dark 
red cheek ; flesh rather firm, rich, juicy, vinous. Season, early 
in autumn. Flowers small. 

Section II. Leaves with reniform glands. 

Blanton Cling. Large, oval, pointed ; skin rich orange, with a 
slightly reddened cheek ; flesh orange yellow, firm, vinous, good. 

Lemon Clingstone. (Kennedy's Cling, Pine-Apple Cling, Yellow 
Pine- Apple ) Large, oblong-oval, slightly narrowed at apex, ter- 
minated by a large prominent point ; surface deep yellow, with a 



328 Ne£larines. 

dark brownish-red cheek ; flesh firm, slightly red at the stone, 
with a rich, vinous, sub-acid flavor. Flowers small. Rather late. 
Tree produftive, hardy. Origin, South Carolina. 

1 IPPECANOE. Large, nearly round, slightly compressed ; surface 
yellow, with a red cheek ; flesh yellow, juicy, vinous, good. Quite 
late. Flowers small. A native of Philadelphia ; of little value 
much further north. New. 

Washington Clingsto7te. Size medium, roundish ; surface yellow- 
ish green, with grey specks, and with a slight tinge of red to the 
sun ; not handsome ; flesh very tender, sweet, high flavored. 
Flowers small. Quite late. 

Class III. — Flesh purplish crimson. 
Seilion I. Glands renifor7n. 

Blood Clingstone. (Claret Clingstone, Blood CHng.) Large, often 
very large, roundish-oval, suture distinft ; skin quite downy, 
dark, dull, clouded, purplish-red ; flesh deep red throughout, firm, 
juicy, only valuable for culinary purposes. Flowers small. 

The French Blood Clingstone, the parent of the preceding, only 
differs from it in its smaller size and large flowers. 

The Blood Freestone is much smaller and of no value. 

New Peaches, See Appendix. 



NECTARINES. 

The Neflarine being nothing more than the peach with a glossy 
skin, the same rules for cultivation will apply equally to both, with 
the exception that as its smooth surface renders it eminently liable 
to the attacks of the curculio, special attention must be given to the 
destruftion of this inse6l. 

The nedlarine is usually inferior, and has more of the noyati fla- 
vor than the peach, and the shoots are of smoother and more com- 
pa6l growth, 

DIVISION I.— FREESTONES. 

Class I. — Flesh pale. 

Se^lion I. Leaves with renifor7n glands. 

DowNTON. Medium in size, roundish-oval, pale green, with a deep 
violet-red cheek ; flesh pale green, slightly red at the stone, melt- 
ing, rich, excellent. Ripens end of summer. Flowers small 
Enghsh. 



Freestones. 329 

Due dc TelUers. Rather large, roundish-oblong, apex slightly nar- 
rowed, base broad ; pale green, with a marbled purple-red cheek ; 
flesh pale red at the stone, juicy, sweet, good. Flowers small. 
Rather early, or end of summer. 

Early Violet. (Violet Hative, Aromatic, New Scarlet, Large 
Scarlet, Early Brugnon, Violet Musk, Violette Musqu^e.) Size 
medium, roundish, apex slightly narrowed, suture shallow ; skin 
with a dark purple red cheek and brown dots, on pale yellowish- 
green ; flesh whitish, much reddened at the stone ; stone round- 
ish, moderately rough, reddish or reddish brown ; flesh melting, 
rich, high-flavored, and aromatic ; of the finest quality. Season 
medium or end of summer. Flowers small. Distinguished from 
Elruge by its redder flesh and stone, and darker skin. 

The Large Early Violet, or Violette Grosse, difters in its larger size 
and rather inferior flavor. 

Elruge. Medium in size, roundish-oval, suture slight, distinft at 
apex ; skin a dark red or deep violet on a greenish yellow ground, 
with minute brownish dots ; flesh greenish white, slightly, some- 
times scarcely stained with pale red at the stone ; juicy, rich, high 
flavored ; stone rough, pale. Flowers small. Season about me- 
dium, or first of autumn. This is one of the best and most cele- 
brated of ne6larines. 

Hardwicke Seedling. Large, roundish, approaching oval, resem- 
bling Elruge ; skin with a violet-red cheek on pale green ; flesh 
greenish white, slightly reddened at the stone, juicy, rich, high 
flavored. Flowers small. Season medium, or end of summer. 
English. 

New White. Rather large, nearly round ; skin white, often a 
slight tinge of red ; flesh white, tender, juicy, rich, vinous ; stone 
small. Flowers large. Season medium, or first of autumn. 
English. 

The Old White resembles the preceding, but is less hardy and pro- 
du(5live. 

Class IL — Flesh deep yellow. 

Section I. Leaves serrate, without glands. 

Hunfs Tawny. Nearly medium size, roundish-ovate, narrowed 
and pointed at apex, one side slightly enlarged ; skin a dark red 
cheek on pale orange, with numerous russet specks ; flesh deep 
orange, rich, juicy, good. English. Flowers small. Valuable 
for its early maturit}', ripening quite early, or three weeks before 
the close of summer. Often mildews badly. 

Sedion LI. Leaves with reniform glands. 

Boston. (Perkins, Lewis.) Large, handsome, roundish-oval ; 
bright yellow, with a deep red cheek; flesh yellow to the stone, 



3 3 o Neclarines. 

with a good, pleasant, but not very high flavor. Flowers smalL 
Season medium, or about the first of autumn. A native of Bos- 
ton. 

Pitmaston Orange. Large, roundish ovate, base broad, apex nar- 
row and pointed ; surface with a dark reddish cheek, shghtly 
streaked at the margin, on rich orange ; flesh deep yellow, red at 
the stone, juicy, rich, fine. Flowers small. Stone rather small 
Rather early. 



DIVISION II.— CLINGSTONES. 

Class I. — Flesh pale. 

Section I. Leaves serrate, withotit glands. 

Early Newington. (Black, Early Black, Lucombe's Seedling.) 
Large, roundish-ovate, one side slightly enlarged, apex pointed ; 
skin pale green, nearly covered with bright red and with darker 
marblings and dots ; flesh greenish white, deep red at the stone, 
juicy, with a fine, rich flavor. Flowers large. First of autumn. 

Newingtoit. (Scarlet Newington, Scarlet, Old Newington, Smith's 
Newington, Anderson's.) Rather large, roundish ; nearly covered 
with red and darker marblings, on pale greenish yellow ; flesh 
deep red at the stone, juicy, rich, vinous. Rather late. Flowers 
large. Best when ripened to shrivelling. 

Class II. — Flesh yellow. 

Section I. Leaves with remfortn glajids. 

Red Rojftan. (Roman, Old Roman, Brugnon Musqude.) Large, 
roundish, a little flattened at apex ; skin greenish-yellow, with a 
somewhat rough, dull reddish brown cheek, with brown russet 
specks ; flesh firm, greenish-yellow, deep red at the stone, rich, 
vinous, high flavored. Flowers large. Season medium or rather 
late. 



CHAPTER V. 

THE APRICOT. 

It is remarkable that a fruit of such excellence as the Apricot, and 
ripening from one to two months before the best early peaches, 
should be so little known. In its natural charafter, it is more nearly 
allied to the plum than the peach, resembling the former in its broad 
leaf, and in the smooth stone of its fruit ; but downy like the peach, 
and partaking largely of its flavor and excellence. 

The apricot is budded on seedling apricots, and on peach and 
plum stocks. Plum stocks are preferred, and are more especially 
adapted to heavy soils ; on hght soils, the hard-shelled almond, and 
the wild plum, have proved excellent. 

The soil should be deep and dry. Young trees have frequently 
perished from a wet sub-soil, even where the surface is not unusually 
moist. On suitable soils, it is as hardy as most early peaches. The 
trees have been commonly planted in the warmest situations, as on 
the warm side of buildings, or other sheltered site, facing the hot 
sun, where they have blossomed early, and as a consequence, the 
crop has not unfrequently been destroyed by vernal frosts. Hence, 
a northern or more exposed aspeft, would be far preferable. If 
trained on a building, the eastern side should be especially avoided, 
as a hot morning sun upon frosted buds would be nearly certain 
destru6lion. 

The liability to the attacks of the curculio, and the very common 
destru6lion of the whole crop by this insecSl, has led to the erroneous 
conclusion that the apricot is not suited to our northern climate. 
Several cultivators, as far north as forty-three degrees of latitude, by 
a systematic destruftion of this insedj, and by scle6ling a dry 
sub-soil, often obtain heavy crops of this delicious midsummer 
fruit. The mode of proteftion is fully described in the chapter on 
insefts. 



332 



Apricots. 



Breda. (Holland, Amande 



VARIETIES. 

Albergier. (Alberge.) Small, roundish, slightly compressed, deep 
yellow, flesh reddish, firm, with a rather brisk flavor ; stone com- 
pressed. Rather late. Leaves with stipules. For preserving. 

Black. (Purple Apricot, Noir, Violet.) Small or medium, round ; 
pale red where densely shaded, dull deep purple or nearly black 
in the sun, surface with a thin down ; flesh red near the skin, yel- 
lowish at the stone, somewhat fibrous, sweet, slightly astringent, 
with a pleasant good flavor. Kernel sweet. Adheres to the stone. 
Hardy as an apple-tree, and very produftive. A distinft species 
{A. dasy cat-pa) from the other apricots. Ripens with the Breda. 
Reproduces itself from the stone. Shoots quite slender, greenish. 

There is another quite different apricot, called Violet or Red Angou- 
mois ; small, oblong, lighter red, free from the stone. Rare. 

Aveline.) Rather small, sometimes 
nearly medium (an inch and a half 
diameter), roundish, obscurely four- 
sided, suture distinft ; surface 
orange, with a dark reddish orange 
cheek ; flesh deep orange, free from 
the stone, rich, and high flavored. 
Sweet kernel. Quite early, or a 
week or two after midsummer. Har- 
dy for an apricot, and very produc- 
tive. 

Brussels. Size medium, rather oval, 
compressed ; pale yellow, dotted 
Fig. ^bo.— Breda. white in the shade, russety brown to 

the sun, suture deep at base ; flesh 
yellow, rather firm, moderately rich. Rather late. 

Burlmgtoti. Rather large, oblong, suture distinft, skin golden yel- 
low, dotted red, and a blush to the sun ; flesh yellowish, sweet, 
good. Last half of July. N. J. 

Early Golden. (Dubois' Apricot.) Small, an inch and a fourth 
in diameter, round-oval, nearly smooth, suture narrow, distindl ; 
surface wholly pale orange ; flesh orange, moderately juicy, sweet, 
good, free from the stone. Kernel sweet. Early, or ten days 
before the Moorpark. Hardy, very produftive, profitable for mar- 
ket. Origin, Dutchess co., N. Y. 

Hejnskirke. Large, roundish, compressed ; surface orange, with a 
red cheek ; flesh bright orange, rich, juicy, sprightly. Kernel 
bitter. Stone rather small. Resembles Moorpark, but smaller, 
a little earlier, and stone not perforate. English. 




Apricots. 333 

Lafayette. Very large, oval, light yellow, marbled red in the sun : 
flesh high flavored and excellent. Ripens in August. City of 
N. Y. 

Large Early. Size medium, oblong, compressed, suture deep, 
shghtly downy ; pale orange, with a spotted bright orange cheek, 




Fig. 361. — Large Early. 

very handsome ; flesh free from the stone, pale orange, rich, juicy. 
Ripens at or a little before midsummer. South of France. 

MooRPARK. (Anson's, Dunmore's Breda, Temple's.) Large (two 
inches in diameter), nearly round, slightly compressed ; surface 
orange, with a deep orange red cheek, and with numerous darker 
dots ; flesh free from the stone, bright yellowish orange, rather 
firm, quite juicy, with a rich, high flavor. Kernel bitter. Stone 
perforate, or with a hole lengthwise under one edge, so that a pin 
may be thrust through. Season medium, or two weeks after mid- 
summer. Requires the shortening-in pruning recommended for 
the peach. English. Old. 

Musch. (Musch-Musch.) Rather small, round, deep yellow, with 
a slight orange red cheek ; flesh yellow, translucent, tender, sweet. 
Tree rather tender. Little known in this country. Origin, Musch, 
in Asia Minor. 

Orange. (Early Orange, Royal Orange, Royal George, Persian, 
Royal Persian.) Size medium, roundish, suture distinft, deep at 
base ; surface orange, often a ruddy cheek ; flesh dark orange, 
half dry, partly adhering to the stone — dry and poor unless house- 
ripened. Stone small, roundish. Kernel sweet. Culinary. 
Ripens at midsummer. 



334 Apricots. 

Peach. (Anson's Imperial, Peche, De Nancy.) Very large, slightly 
larger than Moorpark, roundish, yellowish orange, with a brown- 
ish orange cheek, and mottled with dark brown to the sun ; flesh 
rich yellow, juicy, with a rich, high flavor. Kernel bitter. Stone 
perforate. Ripens about the time of the Moorpark, which it 
closely resembles, but is of larger size. Origin, Piedmont. 

Red Masculine. (Early Masculine, Brown Masculine, Abricotin, 
Abricot Precoce, Abricotier Hatif ) Small; nearly round, suture 
distin(5t ; bright yellow, with deep orange cheek and red spots ; 
flesh yellow, slightly musky, sub-acid ; stone thick, obtuse at 
ends. Kernel bitter. Flowers rather small. Very early or about 
midsummer. Hardy for an apricot. Valuable only for its earli- 
ness. 

Ringgold. Large, roundish, slightly oblong, light orange, darker in 
the sun ; flesh yellow, juicy, excellent. Ripens soon after the 
Orange. Ga. 

Roman. (Abricot Commun.) Medium in size, rather oval, com- 
pressed, suture small or obscure ; surface pale yellow, with a few 
red dots to the sun ; flesh very fine grained, half juicy, with a 
mild pleasant flavor. Kernel bitter. Worthless in England, but 
greatly improved by our warm summers. Produ6live. Season 
rather early or medium, or two weeks after midsummer. It is 
disseminated in this country under various erroneous names. 

The Blotch-leaved Roman differs only in tlie yellow spot or stain of 
its leaves. 

Royal. Rather large, round-oval, slightly compressed, suture shal- 
low ; dull yellow, faintly reddened to the sun ; flesh pale orange, 
firm, juicy, sweet, high flavored, slightly sub-acid, free from the 
large, oval, nearly impervious stone. Kernel bitter. Ripens a 
week before Moorpark, smaller than the latter, and with a less bit- 
ter kernel. French. 

Shipley's. (Blenheim.) Large, oval, surface orange ; flesh deep 
yellow, juicy, rather rich ; stone roundish, not perforate. Kernel 
bitter. Inferior to Moorpark, but rather earlier. English. 

Texas. Small, round, dark maroon ; flesh juicy and pleasant, astrin- 
gent at stone — cHngstone. Athens, Ga. 

Turkey. Size medium, round, not compressed ; surface deep yel- 
low, with a mottled, brownish, orange cheek ; flesh pale yellow, 
firm, juicy, with a fine mixture of sweet and acid ; very free from 
stone. Rather late, or middle of August. Somewhat resembles 
Moorpark, but differs in being rounder, paler, with an impervious 
stone, and sweet kernel. 

The Blotch-leaved, or Golden Blotched, is identical with the pre- 
ceding, with a yellow spot on the centre of each leaf. 



Apricots. 335 

White Masculine. (White Apricot, Eariy White Masculine, Abri- 
cot Blanc.) Small, roundish, nearly white, rarely a faint reddish 
cheek, rather downy ; flesh white, delicate, a little fibrous, ad- 
hering to the stone. Kernel bitter. Closely resembles the Red 
Masculine, except in color and being rather better, and four or 
five days later. 



CHAPTER VI. 



THE PLUM. 



Raising the Young Trees. The plum is propagated by budding 
or grafting on seedling plums. For this purpose the stones of such 
varieties should be chosen as are of large and thrifty growth ; and 
they are to be treated in planting precisely as directed for the peach, 
with additional care to prevent the drying of the stones, which 
occurs much sooner in consequence of their smaller size and thin- 
ner shell. If not cracked, a part only will vegetate the first year, 
although many may be made to open by the repeated action of freez- 
ing and thawing. 

Stocks. On light or unfavorable soils, most of the common varie- 
ties produce feeble and slowly growing seedlings ; an excellent sub- 
stitute will be found in the larger sorts of the wild plum, sometimes 
known as the Canada plum {Prtiiuts America7ia). Those varieties 
which are found to outgrow this stock, should be worked at the sur- 
face of the ground, and when transplanted the place of union should 
be set a few inches lower. On strong soils, where the plum grows 
freely, the common Horse plum (a blue, oval, rather acid sort) 
makes the best stocks. The French Si. Jjiliejt^s similar in cha- 
ra6ler. The Myrobolajt, or cherry plum, although slender in growth, 
succeeds better on light, sandy, or gravelly soils, and is also, like 
the Canada plum, employed as stocks for dwarfs. 

On light soils, the peach has been occasionally employed. A 
very few varieties take readily and grow freely, and large healthy 
trees have in some instances been produced ; but the great uncer- 
tainty which attends its use, and the failure with most varieties, indi- 
cate the propriety of the rejeftion of the peach for this purpose. 

Grafting, to succeed best, should be done quite early in spring, 
before the buds have commenced swelling ; and budding must be 
performed while the stocks are at the period of their most vigorous 
growth (provided sufficiently matured buds can be found), which is 



Red, Purple, or Blue. 337 

usually soon after midsummer. If deferred, the bark will not peel 
freely, and the buds will not adhere. 

The time required to attain a sufficient size for the orchard, varies 
much with ditferent sorts. The Imperial Gage, the Washington, 
Huling's Superb, and others, grow rapidly, and usually produce 
good trees in two 3'ears from the graft or bud ; while such slow- 
growing plums as the Primordian, Green Gage, and Red Diaper, 
require a longer period. , 

Soil. The best soil, usually, is a strong, rich, clayey loam. On 
many light soils the tree grows with less vigor, independently of 
which the crop is more frequently destroyed by the curculio, a per- 
vious soil affording a more ready place of shelter for the young 
insefts, on their escape from the fallen fruit. A few varieties are 
well adapted to rather dry as well as light lands. 

In planting orchards, a suitable distance is one rod apart, giving 
one hundred and sixty trees to the acre. The ground should be 
manured and kept well cultivated, as the plum, especially when 
young, is sensitive to the effefts of the weeds and grass of negle6led 
r.ulture. 



ARRANGEMENT OF VARIETIES. 
Division I. — Red, Purple, or Blue. 
Division II. — Green, White, or Yellow. 



Division I. — Red, Purple, or Blue. 

Blue Imperafrice. (Imperatrice.) Size medium, obovate, narrowed 
to the base in a somewhat conic neck ; skin deep purple, bloom 
copious, blue ; stalk three-fourths of an inch long, slightly sunk ; 
flesh greenish yellow, rather firm, not juicy, rich, sugary ; ripening 
very late, and hanging till nearly winter. 

The variety known erroneously as the Semiana or Blue Imperatrice 
of Boston, and disseminated as such, differs from the true Impera- 
trice in its shorter and smaller neck, much shorter and not sunk 
stalk, and more acid flavor. It is very productive, and a good 
very late culinary sort. 

Bradshaw, Large, obovate, with an obtuse suture on one side, 
sometimes with a very slight neck ; color dark purple, with a 
light blue bloom ; stalk three-fourths of an inch long, cavity nar- 

15 



138 



Plums. 



row ; flesh a little coarse, becoming ligiit brownish purple, at 
first adhering but becoming nearly free from the stone when fully 




Fig. 362. — BradsJiaw. 



ripe ; juicy, good, slightly acid. Tree vigorous, shoots purple, 
smooth. Last of August. 

Brevoorfs Purple. (New York Purple.) Large, oval, suture dis 
tin6l at base ; skin reddish, with a violet bloom, stalk three-fourths 
of an inch long, cavity deep, narrow ; flesh soft, juicy, sub-acid, 
moderately rich, second-rate. Season medium. Shoots long, 
smooth ; tree produftive. Origin, New York. 

Cherry. (Early Scarlet, Myrobolan.) Small (one inch in diameter), 
round, remotely heart-shaped, bright red, bloom faint ; stalk short 
and slender ; cavity narrow ; flesh juicy, slightly fibrous, soft, 
melting, sub-acid, not rich, adhering to the oval, pointed stime. 
Ripens very early or about midsummer, its only value. This is a 
distinfl species {Pnuiiis cerasifera), and is distinguished by its 
smooth, slender shoots, small bushy head, and narrow leaves. 
There are several varieties. 

The Golden Cherry Plum (Market Plum, of Hoffy) is heart-shaped, 



Redy Purple, or Blue. 



339 



yellow, speckled with scarlet in the sun, produ6live, and slightly 
earlier than the common cherry plum. 



(St. Martin, Saint Martin 




Fig. 363. — Cos's Late Red. 



Gee's Late Red, or Red St. Martin. 
Rouge.). Size medium, roundish, 
suture distinct on one side, skin 
light purplisli red, bloom tliin, blue ; 
stalk three-fourths of an inch long, 
scarcely sunk ; flesh rather firm, 
crisp, rich, vinous. Very late, pro- 
duftive, shoots downy. A valuable 
late plum. 

Columbia. (Columbian Gage.) Very 
large, nearly globular, one side 
slightly larger ; skin brownish pur- 
ple, reddish brown where much 
shaded, with many fawn-colored 
dots ; bloom blue, copious ; stalk 
one inch long, rather stout ; cavity 
small ; flesh orange, moderately 
juicy, rich, rather coarse, free from 
the small, compressed stone, or ad- 
hering at the edge ; flavor good. Fruit liable to rot. Season 
medium, or end of summer. Shoots downy, stout, blunt, spread- 
ing, leaves nearly round. 

Corse's Nota Bene. Rather large, round, surface pale lilac brown, 
often dull green in the shade ; bloom hght blue, copious ; stalk 
half an inch long, cavity round ; flesh greenish, rather firm, crisp, 
rich, vinous. Very late, very productive, shoots downy. 

Crnger^s Scarlet. (Cruger's, Cruger's Seedling.) Medium, approach 
ing small, roundish-oval, suture obscure ; surface hvely red, or 
bright lilac, with numerous yellow dots, pale fawn color in the 
shade, bloom thin, bluish ; stalk half an inch long, cavity shal- 
low ; flesh deep orange, moderately juicy, mild, agreeable, not rich, 
good. Season medium. Shoots downy. Hardy, adapted to light 
soils, very productive. Origin, New York. 

Damson. (Common Damson, Early Damson, Purple Damson, Blue 
Damson.) Small, oval (an inch long), purple, bloom thick, blue ; 
melting, juicy, sub-acid, partly free from stone. Early autumn. 
Profusely productive. 

The Sweet Damson is less acid. The Winter Damson is small, 
round, purple, bloom copious, with an acid, slightly astringent 
flavor ; it bears enormous crops, which hang uninjured till late in 
autumn. The Damson makes good preserves. There are several 
sub-varieties. 

De Delice. Size medium, roundish-oval, with a slight neck ; skin 
green, marbled and shaded with violet, and covered with a thin 



340 



Plums. 



bloom ; stalk three-fourths of an inch long, rather stout, very 
slightly inserted ; flesh orange yellow, juicy, melting, with a rich, 
sugary, luscious flavor, adheres slightly to the stone. End of 
September, and lasts long. Foreign. (Downing.) 

De Montford. Size medium, roundish-oval, dull purple, streaked 
and dotted with russet ; stalk medium, rather stout, not sunk ; 
flesh greenish, juicy, sweet, and rich — adhering to the stone. Last 
of August. 

Denniston^ s Red. Medium or rather large, roundish-oval, narrowed 
to the stalk ; suture passing half round ; surface a fine light red, 
with fawn-colored dots ; bloom very thin ; stalk very long, slender, 
little sunk ; flesh amber-colored, rich, of moderate quality, free 
from the small, oval, compressed stone. Season medium, or last 
of summer. Shoots smooth. Origin, Albany, N. Y. 

Domine Dull. (German Prune, of some.) Size medium, long-oval, 
suture very obscure ; skin very dark purple, bloom blue ; stalk 
three-fourths of an inch long, scarcely sunk ; flesh juicy, becoming 
dry, rich, sweet, good. Profusely produ6live. Rather late. 
Origin, Kingston, N. Y. 



Duane's Purple. 



Very large, oblong-oval, longer on one side ; 
slightly narrowed towards the stalk ; 
skin reddish purple, bloom lilac ; stalk 
three-fourths of an inch long, slender, 
cavity narrow ; flesh juicy, moderately 
sweet, of moderate flavor, adhering 
mostly to the stone. Rather early, 
ripening last half of August. Shoots 
very downy, leaves large, downy be- 
neath. Origin, Duanesburgh, N. Y. 

Early Tours. (Pr^coce de Tours, Early 
Violet.) Medium or small, deep pur- 
ple, bloom copious, blue ; stalk half an 
inch long, cavity narrow ; flesh dull 
yellow, slightly fibrous, rather sweet, 
melting, good. Quite early. Shoots 
downy. 

Fellenberg. (Italian Prune.) Medium, 
oval, pointed and tapering at ends ; 
suture small, distin6l ; dark purple, 
with dark blue bloom ; stalk an inch 
long, scarcely sunk ; flesh greenish 
yellow, juicy, sweet, of good quahty — ■ 
freestone. Last of August. 

Fig. 364. — FeUeiiherg. 

Fothejinghavi. Size medium, obovate, 
suture distin6l ; skin purple in the sun, reddish in the shade, bloom 




Red, Purple, or Blue. 



341 



pale blue ; stalk an inch long ; flesh pale greenish yellow, juicy, 
sprightly, moderately rich. Rather early. Shoots smooth. Eng- 
Hsh. Old. 

Frost Gage. Rather small, round-oval, suture distin£l on one side ; 
skin deep purple, bloom thin ; stalk half to three-fourths of an 
inch long, scarcely sunk ; flesh juicy, sub-acid, becoming sweet, 
melting, of fine but not of the highest flavor ; much subjedl to 
black knot. Shoots smooth, rather slender ; tree tall, upright. 

German Prune or Quetsche. Large, long-oval, curved or 
swollen on one side, with a long tapering neck to the stalk ; 
suture distin6l ; skin purple, with a thick blue bloom ; stalk three- 
fourths of an inch long, slender, shghtly sunk ; flesh green, firm, 
sweet, pleasant, not rich, free from the very long, flat, slightly 
curved or lunate stone ; valuable for drying and preserving. 
Rather late. Shoots smooth. There are several sub-varieties. 

Goliath. Large, roundish-ob- 
long or oval, enlarged on one 
side ; skin deep red, ap- 
proaching blue or purple ; 
bloom thin, blue ; stalk half 
or three-fourths of an inch 
long, cavity very deep, dis- 
tino: ; flesh yellowish, mostly 
adhering to the stone, juicy, 
coarse, sub-acid. Season 
medium. Shoots grey, very 
hairy, leaves narrow. Pro- 
•du(5live. Bears early — pro- 
fitable. 

HigJilander. Large, ovate, ir- 
regular ; deep blue with a 
brownish tinge ; stalk very 
short, slightly sunk ; juicy, 
rich, vinous, refreshing, ex- 
cellent. End of September. 

Fig. 365. — Goliath. 

HoweWs Early. Rather small, 

oval, slightly angular, suture obsolete; skin light brown, often 
greenish yellow in the shade ; bloom thin, blue ; stalk three- 
fourths of an inch long, slender, not sunk ; flesh amber-colored, 
juicy, sweet, perfumed, free from the small, oval stone. First of 
August. Shoots slender, grey, downy ; tree produ6tive. 

Icknvorth hnperatrice. Medium or rather large, obovate, purple, 
with irregular streaks of fawn color ; stalk medium ; flesh green- 
ish yellow, sweet, juicy, rich, mostly adhering to the rather small 
stone. Very late, keeping into winter, becoming dryer and 
sweeter. Shoots smooth. English. 




342 



Plums. 



Isabella. Medium in size or large, oval, slightly narrowed to the 
base ; skin dark dull red, dotted darker ; stalk three-fourths of an 
inch long, a Httle hairy, cavity moderate ; flesh yellow, rich, juicy, 
and sUglitly adhering to the pointed stone. Shoots quite downy. 
Season medium. English. 

Italian Damask. Size medium, nearly round, slightly flattened at 
base ; suture distinft, passing from base to apex ; surface violet, 
becoming browa; stalk half an inch long, slender, cavity small, 
round ; flesh yellowish green, firm, sweet, high flavored, very free 
from the oval, rather thick stone. Season medium. Shoots 
smooth. 

Judson. Rather small, roundish, slightly oval, base a little flattened, 
suture indistinft ; surface a handsome damask or pink, slightly 
mottled ; stalk one inch long, slender, cavity small, rather deep ; 
flesh juicy, rich, vinous, high flavored, free from the rather large 
stone. Ripens first of August. Origin, Lansingburgh, N. Y. 

Kh'ke's. Size medium, round, suture small ; skin dark purple, 
bloom thin, blue ; stalk three-fourths of an inch long, cavity slight ; 
flesh greenish yellow, firm, rich, free from the flat, broad stone. 
Season medium. Shoots smooth. Resembles the Purj^le Gage 
externally. Often spurious. English. 

Lombard. (Bleecker's Scarlet.) Size medium, sometimes rather 
large, round-oval, slightly flattened at 
ends, suture obscure ; skin violet red ; 
stalk very slender, half to three-fourths 
of an inch long, cavity broad ; flesh 
deep yellow, jsleasant, not rich, but of 
fine quality. Rather early or medium 
in season, ripening a week or two before 
the end of August. Hardy, very pro- 
lific, well adapted to liglit soils — valu- 
able. Shoots thrifty, quite smooth or 
glossy, bright purple ; leaves crumpled. 
Origin, Albany, N. Y. 
This is a strongly fixed variety, and has 
in many instances produced seedlings 
very closely resembling itself. 

Mannings Long Blue. (Large Long 
Blue, Manning's Long Blue Prune.) 
Large, long, oval, slightly one-sided, 
suture obscure ; stalk very long, slender, scarcely sunk ; skin 
dark purple, blootn thick, blue ; flesh firm, rather juicy, nearly free 
from the long, pointed stone. Rather late, ripens gradually. 
Shoots smooth. Tree very produdive. 

Meigs. Large, roundish-oval, suture indistinfl, dull reddish purple, 
with numerous grey dots ; stalk long, slender, curved, slightly 




Fig. 366. — Lombard. 



Red, Purple, or Blue. 



343 



sunk ; flesh greenish yellow, rich, excellent, adhering to stone. 
End of September. 

Morocco. (Italian Damask erroneotisly, Early Morocco, Black 
Morocco, Early Damask, Black Damask.) Size medium, roundish, 
slightly flattened at ends ; suture on one side only, shallow, skin 
dark purple, bloom pale, thin ; stalk half an incli long, rather 
stout ; flesh greenish yellow, adhering slightly to the stone, rich, 
rather acid, becoming sweet. Not first-rate, but valuable for its 
earhness, ripening ten- days before the Washington. Shoots 
downy. A moderate bearer. 

Nectarine. Large, regular, roundish ; skin purple, bloom blue ; 
stalk half an inch long, stout ; 
flesh dull greenish yellow, often 
tinged with red, rather coarse, 
rich, acid, partly adhering to the 
stone. Rather early. Shoots 
nearly smooth, leaves broad. 
Quite distin6l from tlie Peach 
Plum of the preceding class. 

Orleans. (Old Orleans, Red Da- 
mask, Monsieur.) Size medium, 
roundish, suture distinft, slight- 
ly larger on one side ; skin dark 
red, purple in the sun ; stalk 
one-half to three-fourths of an 
inch long, cavity wide ; flesh 
yellowish, sweet mixed with 
acid, of second quality in rich- 
ness, pleasant and good. Ra- 
ther early. Shoots downy. There are two or three sub-varie- 
ties. 

Orleans Early. (New Orleans, Hampton Court, Monsieur Hatif.) 
Size medium, round-oval, suture shallow, stalk half an inch long, 
stout, or longer and slender ; cavity moderate ; skin reddish pur- 
ple, slightly marbled ; flesh yellowish green, rather rich. Early in 
August. 

Wilmot's Orleans scarcely differs from the Early Orleans. 

Peach Plum. (Prune Peche.) Very large, roundish-oblate, regu- 
lar, flattened at ends, suture distin6l, shallow ; color varying from 
salmon to light brownish red; stalk very short, cavity narrow, 
shallow ; flesh rather coarse, juicy, sprightly, free from the nearly 
round, very flat, much furrowed stone. Shoots smooth. Quality 
not very high, moderate bearer, tree somewhat tender. Matures 
about ten days before the Washington. Shoots smooth, vigorous. 

Pond'' s Seedling i^v\^^\^\v). Very large, ovate, slightly tapering to 
stalk ; skin thick, reddish violet, with numerous brown dots, and 




A'efiariiie. 



344 



Plums. 



covered with a handsome bloom ; rather coarse, juicy, moderately 
rich. Middle of September. Tree vigorous, branches smooth, 
greyish. A beautiful showy fruit. 

Pond^s Seedling, of Massachusetts, a very distinfl sort, is medium 
in size, roundish, purple ; flesh yellowish, rather dry, sweet with 
acid, flavor moderate or poor. Early. Shoots downy. 

Prince Englebert. Large, oblong oval, deep bluish purple, with a 
dense bloom ; stalk rather slender, with a fleshy ring at base. 




Fig. 368. — Pond's Seedling (English). 



Fig. 369. — Pritice Englebert. 



cavity rather deep and narrow ; flesh juicy, melting, with a plea- 
sant, moderately rich, and very good flavor — freestone. End of 
August. Shoots downy. Belgian. 

Prune d'Agen or Agen Date. Size medium, obovate, flattened 
one side ; skin reddish purple, bloom blue ; stalk short ; flesh 
greenish yellow, sweet. Very late, profusely produ6live. Shoots 
smooth, leaves narrow. French. Culinary. 

Purple Favorite. Size medium, or rather large, round-obovate ; 
suture obsolete ; skin brownish purple ; bloom thin, light blue ; 
stalk three-fourths of an inch long, scarcely sunk ; flesh pale 



Red, Purple, or Blue. 



345 



greenish, juicy, tender, melting, rich, sweet, excellent, free from 
the very small, roundish stone. Season about medium, or last 
week of August. Shoots nearly smooth, short-jointed, growth 
slow, much resembling that of the Red Diaper. Origin, New- 
burgh, N. Y. 

Purple Gage. (Reine Claude Violette, Violet Queen Claude.) 
Size medium, roundish, slightly flattened at ends, suture distinct, 
shallow ; surface violet, bloom light blue ; stalk an inch long, 
cavity narrow ; flesh rather firm, greenish yellow, rich, sugary, of 




Fig. 370. — Purple Favorite, 



Fig. 371. — Purple Gage. 



very high and excellent flavor, free from the oval, compressed 
stone. Ripens rather late, hanging long, and slightly shrivelUng 
on the tree. Shoots smooth, resembling those of the Green 
Gage. A spurious sort is often disseminated. 

Quackenboss. Large, oblong-oval, deep purple, suture faint, stalk 
short, slightly sunk ; slightly coarse, sprightly, very good, partly 
freestone. 06lober. Albany, N. Y. 

Red Diaper. (Diapree Rouge, Mimms, Imperial Diadem.) Large, 
obovate, somewhat necked ; skin reddish purple, with a few yel- 
lowish specks, bloom light blue ; stalk three-fourths of an inch 
long, slender, slightly hairy, little sunk ; flesh pale green, juicy, 
melting, rich, of fine flavor ; free from the quite small stone. 
Season medium or end of summer. Shoots nearly smooth ; 
growth slow. 

15* 



346 



Plums, 



Red Gage. Medium or rather small, round-ovate, brownish red; 
stalk rather slender, cavity narrow ; flesh greenish amber, juicy, 
melting, rich, mild, sweet, free from the small stone ; flavor un- 
usually pleasant and refreshing. Rather early. Shoots dark 





Fig. 372. — RedDiaper. 



Fig. 2,72-— Red Gage. 



reddish, smooth ; leaves of the young trees deep green, crimpled. 
Origin, Flushing, Long Island. 

Red Magmnn Boniiin. (Purple Egg, Red Imperial, Puqjle Magnum 
Bonum, Imperial Violet, Red Egg.) Large, oval, tapering to the 
stalk, suture strong, one side swollen ; surface deep red in the 
sun ; bloom thin ; stalk an inch long, slender, cavity narrow ; 
flesh greenish, coarse, firm, sub-acid ; valuable only for cooking. 
Season medium. Shoots smooth. Some sub-varifet'ies are cling- 
stones. 

Rivers' Early Favorite. Rather small, roundish-oval, with a 
shallow suture, nearly black with russet clots, bloom blue ; flesh 
greenish yellow, juicy, excellent. Very early, immediately suc- 
ceeding Primordian, and better in quality. English. New. 

Royale. (Royal, La Royale.) Size medium, sometimes rather large, 
round, slightly narrower towards the base, or approaching obo- 
vate ; suture distinft on one side at apex ; skin reddish purple, 
bloom very thick ; stalk three-fourths of an inch long, cavity nar- 
row ; flesh dull yellow, rather firm, melting, juicy, rich, of excel- 



Red, Purple, or Blue. 



ZA7 



lent flavor. Ripens first of September. Shoots very downy, 
growth slow, tree spreading, moderately produftive. French. 

ROYALE Hative, or " Early Royal." (Mirian.) Size medium, 
roundish, slightly wider at base ; skin light purple, stall: half an 
inch long, stout, scarcely sunk ; flesh amber yellow, with a rich, 





Fig- ZT,.—Royale. 



Fig. 375. — Early Royal. 



high flavor, nearly free from the small, flattened, ovate stone. 
Very early. Resembles Purple Gage, but a month earlier. Shoots 
very downy. French. Rare. 

Royal Tours. (Royale de Tours.) Large, roundish, suture deep, 
half round, one side swollen ; a white depressed point at apex ; 
skin red in the shade, deep violet in the sun, bloom copious, blue ; 
stalk half to three-fourths of an inch long, cavity narrow ; flesh 
greenish white, rather firm, juicy, rich, high flavored, adhering 
closely to the large, oval, flattened stone. Quite early ; shoots 
quite downy. Valuable for its earliness and good quality. The 
genuine sort is very rare. French. 

Schenectady Catherine. Size small or nearly medium, round- 
ish, slightly narrowed to the apex ; suture rather shallow ; skin 
deep purple-violet in the shade, slightly netted on the sunny side ; 
stalk three-fourths of an inch long, slender, cavity deep, narrow ; 
flesh greenish yellow, melting, sweet, rich, excellent, next to the 
Green Gage in quality, ripening last of August. Shoots rather 
slender, smooth. Tree extremely hardy, produ6live, and reUable. 



348 



Plums. 



This is quite a distinft variety, often reproducing itself from seed, 
not perceptibly varying from the parent. 





Fig. 376. — Royal Tours. 



Fig. 377. — SchetieSlady Catherine. 



Sharp's Emperor. Quite large, roundish-oval ; skin a bright red, 
paler in the shade, bloom delicate ; flesh deep yellow, pleasant, 

moderately rich. Very produftive. 
Shoots strong, downy, leaves large. 
English. Showy. One of the 
best market sorts. 

Smith's Orleans. Large, oval, 
slightly wider at base, a little irre- 
gular, suture deep on one side ; 
skin reddish purple, becoming 
very dark, bloom deep blue ; stalk 
small, slender ; cavity narrow, 
deep ; flesh deep yellow, slightly 
firm, juicy, rich. Shoots vigorous, 
straight, glossy reddish purple ; 
leaves dark green, crimpled. Ri- 
pens the last week of August. 
Produ6tive in nearly all soils. 
Long Island. 

Suisse. (Prune Suisse, Swiss Plum, 
Simiana, Monsieur Tardif.) Me- 
dium or rather large, round, suture 
broad, shallow ; a sunk point at 

apex ; skin hvely violet red, thickly dotted, and slightly marbled ; 

bloom blue, copious ; stalk three-fourths to an inch long, cavity 




Fig. 378. — Sharp''! Emferor. 



Red, Purple, or Blue. 



349 



wide ; flesh crackling and melting, flavor brisk, rich, slightlj 
sharp, adhering to the thick, rough-edged stone. Quite late. 
Shoots smooth. Distinft from the " Semiana," of Boston. 

Thomas. Large, round-oval, slightly irregular, somewhat com- 
pressed on the suture ; skin salmon color, with a soft red cheek 
and numerous dots ; stalk hairy, one-half to three-fourths of an 
inch long, stout ; cavity small, narrow ; flesh pale yellow, aome- 
what coarse, mild, pleasant, free from the very light-colored stone. 
Shoots slightly dow^ny, Produftive. Season medium. Origin, 
Boston. 

Vi£loria. Large, obovate, suture distinft, color a fine light reddish 
purple ; stem half an inch long, cavity rather deep and narrow ; 
flesh yellow, pleasant — clingstone. It has been long known in 





379. — Vifioria. 



Fig. 3S0. — WaiigcnJieim. 



some parts of England — stands next to Pond's Seedling in size, 
beauty, and produfliveness. A great grower, irregular. Distinft 
from, and better than Sharp's Emperor. 

Watigenheim. Medium, oval, suture shallow but distinft, dark 
blue, stem short, set without depression ; flesh greenish yellow, 
juicy, firm, sweet, rich, " very good," partly free from the rather 
large stone. German, a sort of prune. Growth ereft, moderately 
vigorous, tree very produ6live. . One of the best of its class. 



350 



Plums. 



Wax. Large, slightly oval, rich yellow, mostly covered with red 
bloom lilac, stalk long ; flesh greenish yellow, juicy, sprightly, 
freestone. 06lober. Albany, N. Y. 



Division II. — Green, White, or Yellow. 

Albmiy Beauty. (Denniston's Albany Beauty.) Size medium or 
rather small, roundish-oval, with a slight neck at base, suture 
obscure ; surface pale whitish green, purple dots numerous, bloom 
thin ; stalk an inch or more long, slender, scarcely sunk ; flesh 
yellow, moderately juicy, rich, sweet, free from the small, pointed 
stone. Ripens the last week in August. Shoots slightly downy. 
Origin, Albany, N. Y. 

Apricot. (French Apricot.) Size medium or rather large, roundish, 
suture deep ; stalk scarcely half an inch long ; surface yellow, 
dotted and tinged with red in the sun ; bloom white ; flesh yel- 
low, rather firm, slightly bitter, becoming, when ripe, melting, 
juicy, and pleasant. Rather early. Shoots quite downy. 

The English Apricot plum is a third-rate, cHngstone, oval fruit, with 
smooth shoots. 

Anttirnn Gage. (Roe's Autumn Gage.) 
Size medium, ovate, slightly conical ; 
stalk three-fourths of an inch long, 
not sunk ; surface pale yellow, 
bloom thin, whitish ; flesh greenish 
yellow, juicy, sweet, delicate, plea- 
sant, free from the long, pointed, 
compressed stone. Leaves pointed, 
shoots smooth, spreading. Ripens 
rather late. Growth very slow. 
Very produ6live. Origin, New- 
burgh, N. Y. 

Bleecker's Gage. Size medium ; 
roundish-oval, regular, suture ob- 
scure ; stalk an inch long, rather 
stout, downy, slightly sunk ; skin 
yellow, with sunken white specks ; 
bloom thin, white ; flesh yellow, 
rich, sweet, luscious, partly free 
from the pointed stone. Ripens at 
the end of summer. Shoots downy. 
Distinguished from Prince's Yellow 

Gage by its larger stalk and later maturity. Origin, Albany, 

N. Y. 




Fig. 3S1. — Bleecker's Gage. 



Green, White, or Yellow. 351 

Bmgham. Large (an inch and three-fourths long), oval, rathei 
widest at base ; surface deep yellow, with rich red spots to the 
sun ; stalk sliglitly sunk ; flesh yellow, juicy, rich, delicious. Sea- 
son of ripening medium, or end of summer and first of autumn. 
Shoots downy. Handsome, produftive, and valuable. Origin, 
Pennsylvania. 

BuePs Favorite. Rather large, ovate, broadest at base ; suture dis« 
tin6l half round ; stalk two-thirds of an inch long, rather stout, 
little sunk ; surface pale green, thickly sprinkled with lighter 
dots, base with reddish specks ; flesh greenish yellow, rather 
firm, juicy, rich, high flavored, adhering to the long pointed stone. 
Ripens at the close of summer. Shoots smooth, reddish. Origin, 
Albany, N. Y. 

Coe's Golden Drop. Very large (often more than two inches 
long), oval, suture distinft, one side more enlarged, necked ; light 
yellow, often dotted red to the sun ; stalk three-fourths of an inch 
long, rather stiff; flesh yellowish, rather firm, rich, sweet, not fine 
grained, closely adhering to the pointed stone. Quite late, does 
not always ripen at the North — requires a long season. An excel- 
lent late sort, ot English origin. Shoots smooth, rather glossy. 

Dana's Yellow Gage. Size medium, oval, pale yellow, marbled with 
darker green, bloom very thin ; flesh juicy, lively. Season 
medium. Very produdlive. Hardy. Mass. 

Denniston'' s Superb. Size medium ; round, obscurely oval, slightly 
flattened, suture distinfl ; surface pale yellowish green, slightly 
dotted and clouded with purple, bloom thin, stalk rough, three- 
fourths of an inch long, moderately sunk ; flesh thick (stone small), 
not juicy, rich, vinous, free from the thick, roundish stone. Ripens 
rather early, or last fortnight of summer. Resembles Green 
Gage, rather larger, earlier, and not so good. Shoots downy. 
Very produ6tive. Origin, Albany, N. Y. One of the handsomest 
of plums. 

Downton Iinperatrice. Size medium, oval, base tapered or with a 
neck ; skin thin, pale yellow ; flesh yellow, melting, acid, becom- 
ing rather sweet. Ripens late, or end of September. Shoots 
smooth, long, strong, upright. For preserving. A cross of the 
White Egg and Blue Imperatrice. 

Drap d''Or. • (Yellow Perdrigon, Mirabelle Grosse.) Rather small, 
round, suture indistinft, apex dimpled ; stalk half an inch long, 
slender ; surface golden yellow, sometimes a few crimson dots to 
the sun ; flesh yellow, sweet, rich, often half dry, partly adhering 
to the stone; ripens a week before the Green Gage. Shoots 
shghtly downy, growth slow. 

Drap d'Or of Esperin. Large, roundish-oval, golden yellow, stalk 
short, stout, little sunk ; flesh yellowish, rather coarse, juicy, sweet, 
rich — freestone. Last of August. Early Yellow Prune. Rather 



352 



Plums. 



large, oval, yellow, dotted red ; stalk medium, slightly sunk ; 
sweet, juicy, slightly melon-flavor — freestone. Middle of August. 
Great bearer. 

Fulton. Medium, oval approaching ovate ; suture distin61; ; bright 
yellow ; stalk and cavity medium ; flesh yellow, juicy, with a rich, 
high flavor, 06lober. Tree vigorous, productive, fruit hangs 
long. 

General Hand. Very large,, roundish-oval, skin deep golden yellow, 
stalk long ; flesh moderately juicy, not high flavored — freestone. 
Shoots nearly smooth. First of September. 

Green Gage. (Reine Claude, Bruyn Gage.) Rather small, round ; 
suture faint ; surface green, becoming yellowish green, usually 




Fig. 382. — Fulton, 



Fig. 383. — Green Gage. 



With reddish brown dots and network at base ; stalk half to three- 
fourths of an inch long, scarcely sunk ; flesh pale green, melting, 
juicy, exceedingly sweet and rich, and unequalled in flavor. 
Ripens about the middle of August. Shoots smooth, buds with 
large shoulders, growth slow, and young trees difficult to raise in 
most localities. French. Old. There are many seedlings, infe- 
rior to the original, and many worthless green plums called by this 
name 

Henry Clay. Medium, oval, suture slight, yellow, marbled and 
shaded red ; stalk long, slender, scarcely sunk ; juicy, sweet ; 



Green, White, or Ydlow. 



353 



stone small, nearly full. End of August. A handsome and 
produdlive variety. Albany, N. Y. 

Howard'' s Favorite. Large, necked, rich yellow, dotted and shaded 
with carmine, bloom lilac ; stalk long, inserted in a ring ; flesh 
rather coarse, but very sugary, rich, and dehcious — somewhat 
adherent to the stone. September. Tree vigorous, fruit hangs 
long. Albany, N. Y. 

Hudson Cage. Size medium ; oval, suture obscure, one side slightly 
larger ; surface yellow, clouded or streaked faint green, bloom 
thin, white ; stalk about two-thirds of an inch long, moderately 
sunk ; flesh greenish, juicy, melting, rich, sprightly, excellent, 
nearly free from the small stone. Ripens two weeks earlier than 
Washington, and three weeks before Imperial Gage, which it 
partly resembles. Origin, Hudson, N. Y. 

Huling's Superb. Large, round-ovate, suture shallow, indistimJl ; 
stalk one inch long, stout, slightly sunk ; skin dull greenish yel- 
low ; bloom pale, thin ; flesh rather firm ; flavor rich, brisk, excel- 
lent. Ripens latter part of summer. Shoots thick, vigorous, 
downy, leaves very large. A moderate bearer. Origin, Penn. 





Fig. 384. — Huling's Superb, 



Fig. 383. — Imperial Gage. 



Imperial Gage. (Flushing Gage, Prince's Imperial Gage, White 
Gage, of Boston.) Fruit rather large, oval, suture distinft ; stalk 



354 



Plums. 



thiee-fourths of an inch long, slightly hairy, evenly sunk ; surface 
green, slightly tinged yellow, with marbled green stripes ; bloom 
coiDious, white ; flesh greenish, juicy, melting, rich, sometimes 
adhering, but usually nearly free from the oval, pointed stone. 
Ripens first of autumn. Very produdlive. Shoots long, upright, 
vigorous, slightly downy ; leaves with a slight shade of blue. 

Imperial Ottojiian. Nearly medium in size, oval, suture on one 
side halfway from base to apex ; somewhat pellucid ; surface pale 
greenish yellow, marbled ; stalk three-fourths of an inch long, 
downy, slender, curved, scarcely sunk ; surface dull yellow, clouded 
darker, bloom thin ; flesh very juicy, sweet, excellent, scarcely 
adhering to the pointed stone. Ripens first of August. Great 
bearer. Shoots slightly downy ; tree hardy, succeeds well as far 
north as Maine. 

Ives* Seedling. Large, ovate, suture distinft ; yellow, mottled 




Jefferson, 



and dotted red, bloom thin ; stalk short, slightly sunk ; flesh rich 
amber color, juicy, high flavored — freestone. First of September. 
Growth moderate, buds prominent. Mass, 

Jefferson. Large, oval, base slightly narrowed, suture slight ; 
greenish yellow, becoming golden yellow, often faintly reddened to 
the sun, bloom thin, white ; stalk an inch long, sunk little or none ; 
flesh rich yellow, moderately fine grained, in well ripened sped- 



Green, White, or Yellow, 



355 



mens orange ; very juicy, nearly free from the long, pointed stone ; 
flavor rich, luscious, excellent. Ripens end of summer. Origin, 
Albany. Shoots smooth. 

Lawrence's Favorite. (Lawrence Gage.) Large, roundish, 
slightly oblong-oval, obtuse ; surface dull yellowish green, clouded 
darker ; bloom light bluish green ; base, when ripe, witli a brown- 
ish red net-work and dots ; stalk half an inch long, small, cavity 




Fig. 388. — Lawrence' s Favorite. 



Fig. 389. — Liico7?ibe's Nonsiich. 



narrow ; flesh greenish, melting, juicy, rich, excellent. Shoots 
short, rather upright, downy ; leaves small, dark green. Rather 
early or middle of August. Origin, Hudson, N. Y. 

Lucojnbe's Nonsuch. Medium or rather large, roundish ; skin yel- 
lowish green with yellowish orange, bloom whitish ; suture broad ; 
stalk three-fourths of an inch long, cavity wide ; flesh rather firm, 
rich, sweet, with acid. 

Madisojt. Size medium, roundish, suture shallow ; rich yellow, dot- 
ted and shaded crimson next the sun ; stalk short, stout, little 
sunk ; flesh rich yellow, slightly coarse, with a rich flavor, adheres 
shglitly to the stone. End of September. Shoots smooth, tree 
vigorous, produdlive. Albany, N, Y. Closely resembles Dennis- 
ton's Superb. 

McLaughlin. Rather large, roundish-oblate, much flattened at 
ends, suture obscure ; stalk three-fourths of an inch long, scarcely 



356 



Plums. 



sunk ; skin thin, tender, russet-yellow, sprinkled with thin red, 
purplish at base ; flesh rather firm, juicy, sweet, luscious. Ripens 
at the end of summer. Growth vigorous, leaves large, glossy, 
shoots smooth. Origin, Bangor, Maine. 

Mirabelle. Very large, obovate, suture distinft ; stalk half an inch 
long, slightly sunk ; surface a fine yellow, slightly spotted with 
red, bloom white ; flesh orange, sprightly, becoming dry. Ripens 
with the Green Gage. Shoots downy, tree small. A small, beau- 
tiful, second-rate plum, very productive, and valued for preserving. 
Its seedhngs are used as stocks for dwarf plums. 

Monroe. Full medium, roundish-oval, greenish yellow, stalk rather 
long, slightly sunk ; flavor rich, and good. First of September. 
Tree a healthy, strong grower, and great bearer. Monroe cc, 
N. Y. 

Mulberry. Large, oval, tapering, with a neck to the stalk, suture 





Fig. 390. — McLaughlin. 



Fig. 391. — N'elson's Victory. 



slight ; pale dull yellow, with a few crimson dots ; bloom thin ; 
stalk an inch long, slender, scarcely sunk on the obtuse end of the 
neck ; flesh greenish yellow, rather coarse, melting, rich, adhering 
to the large, oblong, pointed stone. Ripens the first of autumn. 
Shoots stout. Origin, Albany, N. Y. 

Nelson's Victory. Size medium, roundish-oval, brownish yellow, 
with some dull red ; stone small ; flesh free, juicy, good, Tree 
vigorous, great bearer, fruit showy, fine for market. English 



Green^ White, or Yellow. 



357 



Orange. Very large, oval, flattened at ends, bronze yellow rough, 
marked with purplish red near the base ; stalk three-fourths of an 
inch long, cavity narrow ; rather coarse, acid. End of August. 

Parsonage. Rather large, oval, pale yellow, stalk medium, slightly 
sunk ; flesh yellow, juicy, with a rich, sugary flavor. Free from 
the stone. First of September. Tree vigorous, upright, produc- 
tive. New. Dutchess co., N. Y. (Downing.) 

Peters' Yellow Gage. Large, nearly oval, varying in its form, rich 
yellow, crimson dots next the sun ; stalk three-fourths of an inch 





Fig. 392. — Peters' Yellow Gage. 



Fig. 393. — Priniordian. 



long, set in a deep cavity on one side of the plum ; suture dis- 
tinct, dividing the fruit une( 



sweet, very good. 



unequally; flesh greenish yellow, rich, 



Prdcoce de Bergthold. Small, roundish-oval, yellow ; juicy, sweet 
Very early, middle of July. 

Primordian. (Jaune Hative, or Early Yellow, White Primordian.) 
Small, obovate, necked ; suture small ; stalk slender, downy, half 
an inch long ; pale clear yellow, bloom thin ; flesh yellowish, 
moderately juicy, with a rather sweet, mild, good flavor ; very free 
from the stone. Middle of July. Shoots quite slender, very 
downy, growth slow. Valuable only for its extreme earlmess. 

Reine Claude de Bavay. Round-oval, greenish yellow, spotted 



358 



Plums. 



with red, with small, violet-colored, longitudinal veins ; flesh rather 
firm, juicy, sugary, rich, of fine quality, adhering slightly to the 
stone. Shoots smooth, leaves roundish, shining — the growth 
resembling Washington, but leaves smaller and shoots slenderer. 
Very produflive. 

Schuyler Gage. Size medium, oval, suture moderate, yellow with 
green splashes, dotted and shaded with red next the sun ; stalk 
long, curved, slightly sunk ; flesh yellow, juicy, sweet, excellent. 
Resembling Green Gage — free from the stone. Last of Septem- 
ber. Tree vigorous, productive. Albany, N. Y. 

St. Catherine. Size medium, obovate, suture very distinft, passing 
half round ; skin pale yellow, sometimes slightly reddish to the 
sun, bloom thin, white ; stalk three-fourths of an inch long, very 
slender, slightly sunk ; flesh juicy, rather firm, rich, fine. Ripens 
rather late. Shoots smooth, rather slender. 

St. Martin's Quetsche. Size medium, ovate, broadest at base ; 
surface pale yellow ; often spotted with brown ; bloom white ; 
flesh yellowish, very juicy, rich, excellent. Ripens at mid-autumn, 
and keeps long. Shoots smooth. A profuse bearer. One of the 
best late plums. Profitable. German. Too late for the far 
north. 

Washington. (Bolmar, Bolmar'^ Washington.) Large, often very 

large, roundish-oval, suture ob- 
scure, distinfl at base ; surface 
yellowish green faintly mar- 
bled, often with a pale red 
blush ; stalk one-half to three- 
fourths of an inch long, slightly 
downy ; cavity wide, shallow ; 
flesh rather firm, sweet, mild, 
moderately rich, free from the 
pointed stone. Rather early, 
last half of August. Shoots 
downy, very vigorous, leaves 
very large. Origin, New York 
city. 

White or Yellow Da7nson. (Late 
Yellow Damson.) Small (one 
inch long), oval, pale yellow, 
dotted with reddish brown ; 
stalk half an inch long, downy, 
not sunk ; flesh rich, sub-acid, 
agreeable ; ripens very late, 
hanging long on the tree. 
Shoots smooth, growth free. Tree very produftive. 

White Egg. (White Magnum Bonum, White Imperial.) Very 




Fig. 394. — Washington. 



Green, White, or Yellow. 



359 



large, oval, narrow at ends, necked at base, suture distinct ; stalk 
an inch long, not sunk, surrounded by a fleshy ring at insertion ; 
skin light yellow, bloom thin, white ; flesh firm, coarse, acid, 
becoming sweeter by ripening, adhering closely to the long, 
pointed stone. Ripens about the end of August. Culinary. 

The Yellow Egg is very similar in character, but the flesh partly 
separates from the stone when fully ripe. There appear to be 
several sub-varieties. 

T. Rivers, of Sawbridgeworth, England, says the Yellow Magnum 
Bonum is an American plum of extreme hardiness — good, but not 
first-rate — flesh clings — and bears more freely than '• our old 
White Magnum Bonum." 

Yelloiu Gage, English. (Little Queen Claude.) Small, round, 
suture on one side distincft ; surface pale yellowish green, becom- 
ing yellow, with a few reddish dots, bloom dense ; stalk half an 




Fig. 395. — White or Yellow Dmnscnt. 




Fig. 396. — Yellow Gage, Pritice's. 



inch long, slender, slightly sunk ; flesh very sweet, pleasant, quite 
free from the stone. Ripens nearly with the Green Gage. Shoots 
long, smooth. Of French origin. 

Yellow Gage, Prince's. (American Yellow Gage.) Size me- 
dium ; oval, slightly broadest at base ; suture a mere line ; sur- 
face golden yellow, shghtly clouded ; bloom white, copious ; stalk 
an inch long, cavity small, round ; flesh deep yellow, rich, sugary, 
melting, sometimes rather dry. Ripens early in August. Shoots 
smooth, short-jointed, leaves glossy, tree becoming spreading. 
Origin, Flushing, L. I. 



CHAPTER VII. 



THE CHERRY. 



Propagation. The cultivated varieties of the cherrj' consist of 
two distinfl classes of sorts; the first comprising the Mazzards, 
Hearts, and Bigarreaus, is chara6lerized usually by the tall, upright 
growth and pyramidal form of the tree, by the large, vigorous, and 
straight young branches, and by a sweet or bitter, but not a sour 
taste. The second class, or round-fruited, including the Dukes, 
Morelloes, and the common pie cherry, has small, irregular, and 
thickly growing branches, and a decidedly acid fruit. Observation 
will soon enable any one to distinguish these two classes, even 
where the trees are not more than a foot in height. It is the former 
only that are commonly used as stocks for grafting and budding, on 
account of their straight and rapid growth.* 

The stones, as soon as they are taken from the fruit, should be 
dried only enough to prevent mouldiness, and then mixed with an 
equal quantity of clean moist sand. This will preserve a proper 
degree of moisture, and allow the easy separation of the stones in 
planting. The best way to keep them till spring, is to bury them in 
shallow pits on a dry spot of ground, covering them with flat stones 
and a few inches of earth. 

The seed may be planted in autumn or spring. If in autumn, the 
ground should be dry, and entirely free from all danger of becoming 
flooded or water-soaked- Unless the soil is quite light, the surface 

* Attempts are not unfrequently made to propagate the common cherrj' on the wild 
Black Cherry {Cerasus virgijiiana), or on the Clioke Cherry (C serothia). Such attempts 
prove to be failures, the sorts being too dissimilar in their natures to favor union. These 
two species, it will be obsei"ved, have racemose inflorescence, while in the cultivated cherry 
the flowers are simply in fascicles or umbels. Some of the wild species (as the Sand Cherrj', 
C. pubescens), having the latter kind of inflorescence, have been successfully used as stocks, 
and their adoption might possibly prove useful at the South and West, where the Heart 
cherries fail. 



Cherries. 361 

should be covered with leaf mould or pulverized manure, to avoid 
the formation of a hard crust ujpon the surface, which would prevent 
the young plants from breaking through. But usually spring is the 
best season, if the planting is done the moment the frost is out of 
the ground ; for the seeds sprout and grow on the first approach of 
warm weather. The distance should be the same as for the peach 
and apple ; and nearly the same diredtions are applicable to their 
management in the nursery rows. 

Good seedlings, averaging a foot and a half high, may be trans- 
planted from the seed-beds when a year old, and if well cultivated in 
good soil, may be budded the same season. Where the buds fail, 
the trees may be grafted in the following spring. 

Budding can only succeed with thrifty, freely growing stocks, and 
with well matured buds. About the time, or a little after the most 
vigorous stage of growth, or just as the terminal buds on the shoots 
cofnmeftce forming, is the best period. If earlier, the buds will 
usually be too soft ; if later, the bark will not peel freely, nor the 
buds adhere well. This period usually commences about midsum- 
mer, and continues, under the various influences of season and soil, 
for two or three weeks, and sometimes more than a month. Suc- 
cess wiU be found to depend also upon cutting out with the bud, a 
larger portion of the wood than is common with other budding, or 
equal to one-third the diameter of the shoot. This will be found 
particularly useful where the buds are slightly immature, retaining 
in them a larger portion of moisture, and preventing their curling 
off from the stock. 

Difficulty is often experienced in successfully grafting the cherry. 
It succeeds well, if performed very early in the spring, before the 
slightest swelling of the buds, and before the frost has disappeared 
from the ground. After this period it is very liable to failure. 

In propagating the slower-growing, sour-fruited varieties, good 
trees are often soonest obtained by grafting or budding them at 
standard height on large straight stocks. If grafted, they soon form 
a handsome head ; if budded, care must be taken by judicious prun 
ing to prevent the young shoots from growing all on one side. 

Prtcning the cherry, except to form the head, is rarely needed. 



The cherry being a very hardy tree, will thrive in the Northern 
States in nearly all good soils. But a dryer soil than for most 
other species is found preferable ; a sandy or gravelly loam is best. 

16 



362 , Cherries. 

In wet places, or on water-soaked sub-soils, it does not flourish, and 
soon perishes. 



DWARF CHERRIES. 

These are, as yet, cultivated to a limited extent in this country. 
They are chiefly adapted to village gardens, or other grounds of 
limited extent, as they may be set as near each other as five or six 
feet. They may be easily covered with netting, and thus protefted 
from the birds ; and what is most rare and desirable, the fruit per- 
mitted to remain until fully ripe, so important to the flavor of all 
cherries of an acid chara6ler. 

The stocks used for this purpose are the Mahaleb {Priums Ma- 
haleb), which also possesses the advantage of flourishing on 
heavy clay ground. The buds usually grow quite vigorously, their 
branches being so pruned that seven, nine, or more, may come out 
from the centre of the plant, like a well managed gooseberry bush. 
These branches will put forth, early in summer, as in pyramidal 
pears, several shoots at their extremities, all of which must be 
pinched off to within two or three buds of their base, leaving the 
leading shoots untouched till near the close of summer, when they 
must be shortened to eight or ten buds. The Heart and Bigarreau 
cherries may be left of one-half greater length than the Dukes and 
Morelloes, which are of smaller habit of growth ; and where the 
ground is small, the trees may be root-pruned and kept within a 
very limited space. 

The cultivation of dwarf cherries would greatly facilitate the use 
of net screens for covering entire orchards, as sometimes praftised 
in Holland and England. The boundary fence is made of wire (or 
wood) lattice, so as to exclude small birds. At regular distances, 
through the inclosed area, are inserted into the earth, wooden or 
tile sockets for the reception of poles or props to support the net. 
These poles have each a small circular board nailed on their tops, 
to prevent injury to the netting. The boundary fence is supplied 
with hooks, to which the net is readily attached. When the cher- 
ries begin to ripen, it is elevated on several of the poles, each carried 
by a man, and spread over the garden, the rest of the poles being 
easily inserted in their sockets afterwards. All birds are thus com- 
pletely excluded. During rain or dewy evenings, the net is stretched 
to its utmost extent, as indicated by the dotted Hnes in the annexed 
figure. In dry weather it is slackened, and forms a festooned vault 
over the whole cherry garden. Its durability is increased by soak- 



Chenies, 



363 



mg it in tan once a year. Ten square rods of ground, comprised 
within a circle of fifty-nine feet in diameter, would contain forty 




Fig. 397. — Birds excluded from vtiniaiure cherry orcluird by 7iet screen. 

dwarf cherry-trees at eight feet distance, or ninety trees at five feet 
distance. 

Sometimes the cherry crop is much lessened by long and heavy 
rains, at tl"i£ period of the bursting of the anthers, washing down 
the pollen, and preventing the fertilization of the stigm.a and 
germ. 

At the South and West the finer varieties of the Heart and 
Bigarreau cherries do not flourish. This is supposed to be caused 
by the hot sun upon the bark of the trunk, and by rapid growth pre- 
venting a sufficient hardening of the wood. The Mayduke, Early 
Richmond, and the Morelloes generally succeed well. Grafting the 
Heart varieties upon these hardy sorts, has been found useful, 
and training the trees with low heads or with but little bare trunk, 
is an additional security. The cracking and bursting of the bark 
at the West is partly prevented by these precautions ; but the 
safest way is to confine the culture of this fruit to the sorts above 
named, which are least affefled. 



SYNOPSIS OF ARRANGEMENT 
Class I. Fruit heart-shaped. 

(Fruit inclining to sweet, tree vigorous and regular in growth.) 

Heart and Bigarreau Cherries. 
Section I. Fruit black, dark red, or crimson. 
Section II. Fruit bright red, or lighter. 

Class II. Fruit round. 
Duke and Morello Cherries. 

Section I. Fruit black, dark red, or crimson. 
Section II. Fruit bright red, or lighter. 



364 



Cherries. 



Class I. Fruit heart-shaped. 

Section I, Fruit blacky dark red, or crimson. 

Black Eagle. Rather large, obtuse heart-shaped, roundish, near- 
ly black ; stalk an inch and a half long, rather slender, slightly 
sunk ; flesh dark, deep purplish crimson, with a very rich, high, 
excellent flavor. Season medium (ist of July). Shoots stout, 
diverging or spreading. A cross of the Graffion and Mayduke. 
English. Not always of the highest chara6ler. A moderate 
bearer. 

Fig. 402. Fig. 401. 

May Bigarreau. Knighfs Early Black. 




Fig. 400. Fig. 399. 

Early Purple Guigm. Black Tartarian. 



Fig. 398. 
Black Eagle. 



Black Hawk. Large, heart-shaped, often obtuse, sides compressed, 
surface uneven ; color purplish black, glossy ; flesh dark purple, 
rather firm, rich, high flavored. Last week of June. Dr. Kirt- 
land, Cleveland, Ohio. 

Black Heart. Medium or rather large, heart-shaped, slightly iire- 
gular ; blackish crimson, becoming black ; stalk an inch and a 
half long, moderately sunk ; tender when ripe, with a high, " very 



Heart-Shaped. 365 

good" flavor. Season medium, or rather early. Produftive and 
hardy ; growth rather ereft, or with diverging shoots. 

Davenport, or Davenporfs Early, closely resembles Black Heart, 
but is a few days earlier, and the leaves are larger and lighter 
green. 

Black Tartarian. (Frazer's Black Tartarian, Black Circassian, 
Black Russian, Ronald's Large Black Heart, Ronald's Heart.) 
Quite large (often an inch in diameter), on crowded old trees only 
medium ; heart-shaped, often rather obtuse, surface slightly 
uneven ; nearly or quite black ; stalk an inch and a half long, 
slightly sunk ; flesh dark, half tender, with a peculiar liver-like 
consistency, rich, nearly destitute of acid, with a very fine, mild 
flavor. Ripens early, or about the middle of June. Shoots very 
eredl. The vigorous growth and great produftiveness of the tree, 
and the large size and mild sweet flavor of the fruit, render this 
variety a general favorite. Fig. 399. 

Brandywiiie. Rather large, broad heart-shaped ; crimson, mottled ; 
flesh tender, slightly sub-acid, very good. Last of June. Origin, 
Wilmington, Del. 

Brant. Large, heart-shaped ; reddish black ; flesh dark purplish 
red, sweet, half tender, juicy, rich. Middle of June. Cleveland, 
Ohio. Dr. Kirtland. 

Conestoga. Large, obtuse heart-shaped ; dark purple ; stalk long, 
slender ; flesh firm, with a rich, pleasant flavor. Lancaster co., 
Penn. 

Cicmberland'' s Seedling. (Triumph of Cumberland.) Large, obtuse 
heart-shaped ; purplish crimson ; flesh firm, very good. Middle 
of June. Carhsle, Penn. 

Early Purple Guigne. Size medium, round heart-shaped, dis- 
tin6lly dotted when ripening ; dark red, becoming nearly black ; 
flesh dark, tender, juicy, rich, sweet. Growth less vigorous than 
most heart cherries, shoots dark brown, spreading ; leaves rather 
small, drooping on long petioles. Very early, ripening first ten 
days in June. Fig. 400. 

Elkhorn. (Tradescant's Black Heart, Large Black Bigarreau.) 
Large, heart-shaped, surface slightly uneven ; black ; stalk rather 
short, or an inch and a fourth long, cavity rather deep ; flesh 
sohd, firm, not juicy, with a high, fine flavor, bitter before fully 
ripe. Rather late. Shoots dark grey. 

Jocosot. Large, regular, heart-shaped, indented at apex; glossy, 
nearly black ; flesh tender, with a sweet, rich flavor. Last of 
June. Ohio. 

Kennicot. Large, oval heart-shaped ; amber-yellow, mottled and 



366 ' Cherries. 

shaded with bright red ; flesh firm, rich, sweet. Early in July 
Cleveland, Ohio. 

Knight's Early Black. Large, obtuse heart-shaped, surface 
shghtly uneven ; black ; stalk an inch and a fourth or an inch 
and a half long, rather stout, cavity deep, narrow ; flesh dark pur- 
plish crimson, tender, juicy, with a very rich, high, excellent flavor. 
Ripens nearly with the Black Tartarian. Shoots diverging or 
spreading. Much resembles the Black Eagle, but larger, earlier, 
more heart-shaped, and with a much deeper cavity. English. 
In some localities it appears to need a rich soil and warm situa- 
tion to develop its excellence. A moderate and sometimes poor 
bearer. Fig. 401. 

Leather Stocking. Medium, heart-shaped ; reddish black ; flesh 
firm, sweet. Last half of July, Cleveland, Ohio. 

Logan. Rather large, obtuse heart-shaped, indented at apex ; pur- 
plish black ; flesh rather firm, sweet, rich. Last half of June. 
Cleveland, Ohio. 

Manning s Late Black. Large, roundish ; deep purple or black ; 
flesh purplish, half tender, sweet, excellent. End of June. Sa- 
lem, Mass. 

May Bigarreau. (Baumann's May of Downing, Bigarreau de Mai.) 
Rather small, oval heart-shaped, becoming as it ripens nearly 
round ; color deep red, becoming black ; stalk an inch and three- 
fourths long, rather stout at the ends, cavity narrow ; flesh dark 
crimson, juicy, rather sweet, not high flavored. Very early, or 
. first ten days of June. Produ6live. Shoots diverging, brown, 
resembling in color those of the Mayduke. Fig. 402. 

Mezel. (Great Bigarreau, Great Bigarreau of Mezel.) Large, 
obtuse heart-shaped ; surface uneven, dark red, becoming black ; 
stalk long, slender ; flesh rather firm, rich, very good. First of 
July. Shoots shghtly flexuous ; tree great bearer. 

Osceola. Rather large, heart-shaped ; dark red, nearly black ; flesh 
tender, sweet, very good. End of June. Cleveland, Ohio. Dr. 
Kirtland. 

Pontiac. Large, roundish heart-shaped ; dark red, becoming near- 
ly black ; flesh half tender, sweet, and agreeable. Cleveland, 
Ohio. Dr. Kirtland. 

Powhatan. Size medium, roundish ; dark purple, glossy ; flesh 
purplish red, half tender, with a pleasant flavor. End of July. 
Cleveland, Ohio. 

Richardson. Large, heart-shaped ; blackish red ; flesh deep red, 
half tender, sweet. Last of June. Mass. 

Tecumseh. Rather large, obtuse heart-shaped ; reddish purple ; 



Heart- Shaped, 367 

flesh dark red, half tender, with a rich sub-acid flavor. End of 
July. Cleveland, Ohio. 

WeiidelVs ATottled Bigarreau. Medium or rather large, obtuse 
heart-shaped ; dark red, becoming nearly black, mottled with 
dark streaks or points ; suture a dark line on one side ; stalk 
medium ; cavity round, irregular ; flesh firm, crisp, high flavored ; 
stone small. Rather late. Growth upright. Albany, N. Y. 

lVerde)-''s Early Black Heart. Large, roundish heart-shaped ; skin 
black; flesh jDurphsh, tender, very good. First half of June. 

Section II. Bright red or lighter. 

American Heart. Medium or rather large, four-sided heart- 
shaped ; color light red or pink, mixed with amber ; stalk nearly 
two inches long, slender, cavity small and shallow ; flesh half 
tender, adhering to the rather tough skin, juicy, sweet, good. 
Very produftive. Early. 

Belle d' Orleans. Rather large, roundish heart-shaped ; light 
yellow, with pale red ; flesh tender, with a sweet, excellent flavor. 
Middle of June. Tree a good grower. Produ6live. A valuable 
early sort. 

Burr's Seedling. Rather large, distinfl heart-shaped, smooth ; a 
fine deep clear red, often spotted or marbled ; stem an inch and a 
half long, cavity moderate ; flesh half tender (about as firm as 
American Heart, from which it probably originated), sweet, rich, 
with a fine flavor. Growth vigorous, very produftive. Season 
medium. Origin, Perrinton, N. Y. 

Carmine Stripe. Rather large, heart-shaped ; a carmine line on 
the suture, amber yellow with bright carmine ; flesh tender, 
agreeable. Last of June. Ohio. 

Caroline. Rather large, roundish oblong ; pale amber mottled with 
red ; tender, sweet, delicate. Last of June. Cleveland, Ohio. 

Cha7npagne. Medium, roundish heart-shaped ; reddish pink ; stalk 
medium, cavity shallow ; flesh amber colored, sub-acid, rich. 
Last of June. Raised by C. Downing, Newburgh, N. Y. 

China Bigarreau. ■ Medium in size, oval heart-shaped, somewhat 
roundish, suture distinft ; color amber mottled with red, becom- 
ing red ; stalk long, slender, cavity shallow ; flesh half tender 
when ripe, with a rather rich and pecuhar second-rate flavor. 
Season rather late. Shoots spreading. Origin, Flushing, L. L 

Cleveland. (Cleveland Bigarreau.) Large, round heart-shaped, 
suture broad and deep half way round ; color bright, clear, deli- 
cate red on amber yellow ; stalk an inch and a half long, curved • 



368 



Cherries. 



flesh firm, juicy, sweet, very rich. Season early, or with Black 
Tartarian. Origin, Cleveland, Ohio. 

Coe's Transparent. Size medium, neai-Iy globular, \try regular ; 
skin thin, pale amber, reddened in the sun, with peculiar pale 
spots or blotches ; stalk nearly an inch and a half long, mode- 
rately sunk ; very tender, melting, sweet, excellent. Early, just 
before Black Tartarian. Growth thrifty. Origin, Middletown, 
Conn. One of the most valuable of all cherries. 



Fig. 403. 
Coe' s Transparent. 




Fig. 405. 
Downton, 



Fig. 404. 
Doiinier's Late. 



Fig. 406. 
Early White Heart. 



Delicate. Rather large, roundish oblate ; stalk medium in length, 
cavity rather large ; color yellow, mottled and shaded with car- 
mine, translucent ; flesh hght yellow, flavor excellent, ist of 
July. Tree spreading, forming a round head. Cleveland, Ohio. 

Doctor. Size medium, round heart-shaped ; color light yellow and 
red, blended and mottled; stalk an inch and a half long; cavity 
round, regular ; flesh white, tender, juic}', sweet, fine. Very 
early. Resembles American Heart, but two weeks earlier 



Heart-Shaped. 369 

Growth moderate, spreading, leaves narrow. Origin, Cleveland, 
Ohio. 

Downer. (Downer's Late, Downer's Late Red.) Size medium, 
round heart-shaped, smooth ; red, light amber in the shade ; stalk 
an inch and a half long, slightly sunk ; fruit in clusters ; flesh 
tender, melting, rich, very high flavored — not good till fully ripe. 
Rather late. Growth ere6l. Hangs late, and does not rot easily. 
Origin, Dorchester, Mass. Fig. 404. 

Downing s Red Cheek. Size medium or rather large, obtuse heart- 
shaped, regular, suture distinft ; color with a broad crimson 
cheek ; stalk an inch and a half long, cavity of medium size ; 
flesh half tender, delicate, sweet, rich, very good. Rather early. 
Origin, Newburgh, N. Y. 

DowNTON. Large, round heart-shaped, apex quite obtuse, or 
slightly indented ; light cream color, stained with red ; stalk an 
inch and three-fourths or two inches long, slender ; cavity wide ; 
flesh yellowish, tender, adhering shghtly to the stone, rich, deli- 
cious. Season medium or rather late. Growth rather spread- 
ing. Fig. 405. 

Early Prolific. Medium, roundish heart-shaped ; color bright red 
on yellow ground ; stalk long ; flesh half tender, very good. 
Early. Cleveland, Ohio. 

Early White Heart. Medium, or rather small, heart-shaped, 
slightly oblong, often a little one-sided, suture distinft ; color dull 
whitish yellow, tinged and spotted with pale red ; stalk an inch 
and three-fourths long, cavity wide, shallow ; flesh rather firm, 
tender when ripe, sweet, pleasant. Quite early. Growth ere6l. 
An old sort, now becoming superseded. Fig. 406. 

Elliotfs Favorite. Size medium, round, regular, slightly com- 
pressed ; color pale amber yellow, with a bright, marbled, car- 
mine-red cheek ; stalk an inch and a half long, cavity even and 
regular ; flesh pale amber, translucent, tender, delicate, juicy, with 
a sweet, fine flavor. Season medium, ripening with Belle de 
Choisy. Shoots vigorous, diverging. Origin, Cleveland, Ohio. 

Elton. (Flesh-Colored Bigarreau.) Large, pointed heart-shaped, 
somewhat oblong ; pale yellow, blotched and shaded with red ; 
stalk two inches long, slender ; flesh firm, becoming rather tender, 
rich, high flavored, "very good." Season medium or rather early. 
Growth spreading, rather bending, petioles reddish purple. A 
cross between the Graffion and White Heart. English. Rather 
tender in very severe climates. Fig. 407. 

Flot ence. (Knevett's Late.) Large, heart-shaped, regular, smooth ; 
amber yellow marbled with red, and with a red cheek ; stalk an 
inch and a half long ; flesh firm, juicy, sweet ; season rather late. 

16* 



370 



Cherries. 



Resembles Yellow Spanish, but hardly so large, and ten days 
later. Fig:. 4o8. 




Fig. 407. 
Elton, 



Fig. 409 a. Fig. 408. Fig. 411. 

Holland Florence. Bigarrcau or 
BigaT-reau. Yellow Spanish. 



(rOVERNOR Wood. Large, roundish heart-shaped; light yellow 
shaded and marbled with light red ; stalk an inch and a half long, 
cavity wide ; rather tender, nearl}' sweet, rich, excellent. Middle 
of June. Tree vigorous, shoots diverging, forming a round head. 
Cleveland, Ohio. As the trees grow older, they often overbear 
and yield a smaller and less excellent fruit — hence requiring thin- 
ning. 

Hoadley. Rather large, roundish heart-shaped ; light clear red on 
pale yellow ; flesh tender, rich, sweet, excellent. Last week of 
June. Origin, Cleveland, Ohio. 

Hovey. Large, obtuse heart-shaped ; amber, with a fine red cheek ; 
stalk an inch long, deeply set; flesh rather firm, pale amber, 
" very good." Last half of July. Boston, Mass. 

Hyde's Late Black. Medium, obtuse heart-shaped ; purplish black ; 
flesh half firm. First week in July. Newton, Mass. 



Heart- Shaped. 



371 



Kirtland's Mary. Quite large, round heart-shaped, regular, 
base somewhat flattened ; color light and dark red, deeply mar- 
bled on a yellow ground ; stalk an inch and a fourth to an inch 
and a half long ; flesh light yellow, half tender, rich, juicy, sweet, 
high flavored. Season medium, or with the Elton. Origin, 
Cleveland, Ohio. 

Kirtlancfs Majiivwth. Very large, obtuse heart-shaped ; rich red 
on bright, clear yellow,; flesh rather tender, with a fine, high fla- 
vor, A moderate bearer. End of June. Cleveland, Ohio. 

Mannift^s Mottled. (Mottled Bigarreau.) Medium or rather large, 
round heart-shaped, suture distinft ; color amber, shaded and 
mottled with red ; semi-transparent, glossy ; stalk slender, cavity 
shallow ; flesh yellow, tender, when ripe, sweet, good. Stone 
rather large. Season, end of June. Shoots dark. Produftive. 
Origin, Salem, Mass. 

Napoleon Bigarreau. Very large, regularly heart-shaped, 
remotely oblong ; skin pale yellow and amber, spotted and shaded 
with deep red ; stalk an inch and a fourth long ; flesh very firm, 
with a fine but hardly first-rate flavor. Rather late. Shoots with 
a light greenish cast. Growth rather ereft, vigorous. Very pro- 
du(5live, and good for market, but too firm and deficient in flavor 




Fig. 409. 
Rockport Bigarreau. 



Fig. 410. 
Napoleon Bigarreau. 



for the small garden. The Holland Biga7'7'ea7i closely resembles 
the above, and is thought by some to be identical. 



3/2 ' Cherries. 

Ohio Beauty. Very large, oblate heart-shaped ; dark red on a pa'.e 
red ground, somewhat marbled, very handsome ; stalk an inch 
and a half long, rather stout, cavity wide and deep ; flesh white, 
tender, juicy, with a fine flavor. Early, or about ten days before 
Napoleon Bigarreau, which it equals in size. Origin, Cleveland, 
Ohio. 

Red Jacket. Large, obtuse heart-shaped ; color hght red ; flesh 
half tender, with a good sub-acid flavor. Ripens with Downer. 
Keeps well without rotting. Cleveland, Ohio. 

ROCKPORT Bigarreau. Quite large, round heart-shaped ; color, 
when fully ripe, a beautiful clear red, shaded with pale amber, 
with occasional spots ; stalk an inch and a half long, cavity wide ; 
flesh firm, juicy, sweet, rich, with an excellent flavor. Season 
rather early. Tree upright, vigorous. Origin, Cleveland, Ohio ; 
one of the best of Dr. Kirtland's seedhngs. Fig. 409. . 

Sweet Montmo7'ency. Medium in size, round, slightly flattened at 
base, with a depressed point at apex ; color pale amber, mottled 
with light red ; stalk an inch and three-fourths long, slender, 
cavity small, even ; flesh yellowish, tender, sweet, excellent. 
Season very late or past midsummer. Approaches somewhat in 
charafter the Morello, Origin, Salem, Mass. 

Townsetid. Large, obtuse heart-shaped, high-shouldered, suture 
■ distinft ; light amber with red ; flesh rather tender, with a rich, 
pleasant flavor. End of June, Lockport, N. Y. 

White Bigarreau. (Large White Bigarreau, White Ox-Heart.) 
Large, heart-shaped, tapering to obtuse apex, suture distinft ; 
surface slightly wavy, yellowish white marbled with red ; flesh 
moderately firm, or half tender, very rich and delicate. Season 
medium. A moderate bearer when young, more produ6live after- 
wards ; liable to crack after rain. Tree rather tender ; growth 
spreading. 

Yellow Spanish. (Bigarreau, Graffion.) Very large, often an inch 
in diameter, obtuse heart-shaped, very smooth, regular, base flat- 
tened ; surface clear, pale waxen )^ellow, with a handsome light 
red cheek to the sun ; stalk an inch and three fourths long, cavity 
very wide, shallow ; flesh firm, with a fine, rich flav-or. Season 
medium, or last of June. Shoots stout, diverging or spreading. 

The Late Bigarreau, originated with Dr. Kirtland, of Cleveland, 
resembles this, but is slightly less in size, deeper red, and ripens 
about ten days later. Fig. 411. 



Dukes and Morelloes. 373 



Class II. — Dukes and Morelloes. 

Section I. Fruit black, dark red, or crimson. 

AfJi Dnke. (Portugal Duke, Late Arch Duke.) Very large, 
round heart-shaped, slightly flattened, dark shining red, becoming 
nearly black ; stalk an inch and a half long, slender, deep sunk ; 
flesh light red, when matured rich sub-acid, slightly bitter till 
fully ripe, of fine flavor, hardly equal in quality to Mayduke. 
Season very late, or just before midsummer. One-fourth larger 
than Mayduke, and tree more spreading, and with thicker and 
darker foUage. Rare. 

Donna Maria. Size medium, dark red ; rich, acid. Late. Suc- 
ceeds well at the West. 

Late Duke. Large, obtuse roundish heart-shaped, slightly oblate ; 
color light, mottled with bright red at first, becoming rich dark 
red when ripe ; stalk an inch and a half long, rather slender, 
cavity shallow ; flesh pale amber, sub-acid, not rich, much less so 
than Ma3'duke ; season very late, or a little after midsummer. 
Tree more spreading than Mayduke, and foliage rather more 
compa6l, approaching somewhat the chara6ler of a Morello. 

Louis Philippe. Size medium, roundish ; dark red ; flesh red, acid, 
tender. Middle of July. French. Succeeds well at the West. 

Mayduke. Large, roundish, obtuse heart-shaped ; color red at 
first, becoming when mature nearly black ; flesh reddish, becom- 
ing dark purple, very juicy and melting, rich, acid, excellent. 
It is frequently picked when red, immature, and not fully grown, 
and imperfe6l in flavor. Quite early — but often varying greatly 
and permanently in its season of ripening, even on the same tree. 
Holman's Duke and Late Mayduke are only late variations per- 
petuated by grafting. Growth upright for a Duke. Very hardy, 
and adapted to all localities. 

Morello. (English Morello, Large Morello, Dutch Morello, 
Ronald's Large Morello.) Rather large, approaching medium ; 
round, obscurely heart-shaped ; dark red, becoming nearly black ; 
flesh dark purplish crimson, of a rich acid, mixed with a slight 
astringency. Season very late, or after midsummer. In Eng- 
land, its ripening is retarded till autumn by the shading of a wall. 

The common Morello is a smaller sub-variety, a little darker and 
with smaller branches. 

Royal Duke. (Royal Tardive.) Very large, roundish, distinctly 
oblate ; surface dark red ; flesh reddish, tender, juicy, rich ; sea- 
son rather late. Growth like the Mayduke. Rare. 

Shannon. Medium, round, flattened at base ; dark purplish red ; 
stalk long, slender, open ; flesh reddish purple, rather acid, 
Middle of July. Cleveland, Ohio. 



374 



Cherries. 



Sectio7i II. Frtiit bright red or lighter. 

Belle de Choisv. Size medium, round, very even, obscurely 

oblate ; skin thin, translucent, show- 
ing the netted texture of the flesh ; 
stalk rather short, slender ; flesh pale 
amber, mottled with yellowish red, be- 
coming in the sun a fine cornelian 
red ; skin very tender, with a fine, 
mild, sub-acid flavor, becoming nearly 
sweet ; season rather early. Mode- 
rately productive ; needs good cultiva- 
tion. French. 

Belle Magnifique. Quite large, 
roundish, inclining to heart-shaped ; 
color a fine rich red, portions of the sur- 
face often a lighter hue ; stalk slen- 
der, nearly two inches long, cavity 
large ; flavor rather mild for this class, 
fine, but not of the highest quality. 
One of the best late varieties, ripen- 
ing about midsummer. Produftive. 
Growth resembles that of the May- 
duke in form. French. 

Belle de Sceaiix. Size nearly medium, 
roundish ; red ; stalk moderate ; flesh 
rather acid — the tree and fruit some- 
what resembling Early Richmond, but 
later. 
Carnation. Large, round, yellowish 
white, mottled and marbled with fine orange red ; stalk an inch 
and a fourth long, stout ; flesh slightly firmer than most of this 
class, a little bitter at first, becoming mild acid, and with a rich, 
fine flavor. Growth spreading, leaves resembling those of a 
■ heart cherry. Very late, ripening about midsummer. 
Prince's Duke is a large sub-variety, but a very poor bearer and of 
little value. 

Coe^s Late Carnation. Rather large, medium ; color amber and 
bright red ; sub-acid, sprightly. Last half of July. 

Duchesse de Palhiau. Size medium, roundish heart-shaped ; dark 
purple ; stalk long, slender, cavity large ; flesh dark red, mild, 
acid. Middle of June. 

Early May. (Cerise Indulle.) Small, round, approaching oblate, 
bright high red; stalk, an inch long; flesh juicy, acid, good 
Very early. Tree dwarfish. Of little value. 




Fig. 412. — Belle 
de Clioisy. 



Fig. 41^.— Belle 
Magnifique. 



Dukes and Morelloes. • 375 

Early Richmond. (Virginian May, Kentish, Kentish Red, Eng- 
lish Pie Cherry.) Rather small, becoming medium when well 
ripened, round, slightly oblate, growing in pairs ; color a full red ; 
stalk an inch or an inch and a fourth long, rather stout ; flesh 
very juicy, acid, moderately rich. Stone adhering strongly to the 
stalk, often withdrawing it from the fruit when picked. Very 
productive ; "fine for early cooking, ripens early and hangs long 
on the tree. Of great value at the West. 

Jeffrey^s Diike. (Jeffrey's Royal, Royale.) Size medium, round, 
obscurely oblate ; color a fine lively red ; stalk medium ; flesh 
amber with a tinge of red, rich, juicy, of fine flavor. Growth 
slow, very compaft, fruit in thick clusters ; season medium. Re- 
sembles Mayduke, but smaller, rounder, and lighter colored. 
Rare in this country. 

Large Morello. (Kirtland's Large Morello.). Rather large, round- 
ish ; dark red, with a good, rich, sub-acid flavor. Early, July. 
Cleveland, Ohio. 

Pie Cherry (American.) (Late Kentish of Downing, Common Red, 
American Kentish.) Size medium, approaching small, roundish, 
slightly oblate ; stalk an inch to an inch and a half long, stout ; 
color light red ; flesh very juicy, quite acid, moderately rich. 
Rather late. Stone not adhering to the stalk, as with the pre- 
ceding. Very produftive ; a good culinary sort. 

Plumstone Morello. Large, roundish heart-shaped ; color deep 
red ; stalk an inch and a half long, slender, straight ; cavity 
moderate ; flesh reddish, of a rich acid flavor. Very late, or after 
midsummer. Stone rather long and pointed. 

Reine Hortense. Quite large, roundish oblong ; bright red, 
slightly marbled and mottled ; suture a mere line ; sub-acid, rich, 
excellent. Last half of July. Tree a handsome, good grower, 
a moderate bearer. French. 

VaiPs Ajigicst Duke. Large, obtuse heart-shaped; bright red ; 
stalk medium ; sub-acid, with a Mayduke flavor, ist of August. 
Vigorous and produdlive. Troy, N. Y. 



CHAPTER VIII. 

THE GRAPE. 

There is no doubt that by the next twenty years the Grape will 
stand second only in importance to the apple. This opinion refers 
to its uses as a fresh fruit only, and not to its manufacture into 
wine. 

New varieties of American hardy grapes are yearly springing into 
existence, that possess considerable promise of permanent value and 
excellence ; and by the lapse of another score of years, we shall, 
unquestionably, have a series that will give us good fresh fruit from 
a period soon after midsummer till the succeeding spring. We 
already obtain in the Northern States, fresh grapes from the end 
of summer to the latter part of winter, by means of the following 
varieties : — Hartford Prolific, Delaware, Creveling, Concord, Diana, 
Rebecca, Isabella, and others. The best keepers appear to be the 
Diana, Rebecca, and Isabella — to which may perhaps be added the 
Clinton, a variety not good enough to eat under ordinary circumstan- 
ces, but which, if Avell ripened and kept till after mid-winter, has its 
sharpness so softened as to become not only pleasant, but sought 
for its rareness at that season of the year. The Diana is remark- 
able for its freshness after several months' keeping. 

To the preceding list we shall be able, probably, to add the Adi- 
rondac for its extreme earliness, preceding the Hartford Prolific, 
superior to it in quality, although requiring winter covering at the 
North. The Israella also gives high promise of early value. The 
Concord, possessing the several charafteristics of great hardiness, 
produftiveness, freedom from disease, and showy appearance, yet 
not of very high quality, may be partly displaced by the lona and 
some of the black varieties of Rogers' Hybrids, although neither of 
these new sorts has been sufficiently tried in different localities to 
insure it a permanent position. 

There are now a large number of new grapes, raised both by 
cross-fertilization and otherwise, that promise to extend the period 



Grapes. 377 

of ripe grapes longer than at present. That period is now ex- 
ceeded, among all our kinds of fruit, only by the apple and pear. 
The apple now fills the whole yearly circle — " it belts the year." 
The pear continues to ripen from midsummer until the following 
spring, but there are few sorts that keep well after January ; while 
grapes may be kept almost as easily as winter apples, although in a 
different way. The peach, in the North, continues to ripen scarcely 
two months at furthest — ^^the plum about the same — while neither will 
keep long in a fresh state. The hardy grape will yet give us a deli- 
cious fruit remarkable for its wholesomeness, in unlimited quantity 
if we desire it, scarcely if ever failing with seasons — not less than 
eight out of the twelve months of the year. 

Propagation. The vine is propagated by seeds^ layers^ cuttings, 
and by grafting. 

Seeds are planted only for obtaining new varieties, by cross-fertili- 
zation, as described in an early chapter of this work. 

PROPAGATION OF THE GRAPE. 

The facility with which the grape emits roots on its young stems, 
and the rapidity of its growth, render it one of the most easily pro- 
pagated of all bearers of fruit. The new shoots, buried before mid- 
summer, with a few inches of permanently moist earth, do not fail 
to throw out plenty of young fibres from every buried joint the first 
season. Cuttings and single bud under favorable circumstances, 
will root with equal certainty. 

Layers — S^innner Layei'ing. Layering is the easiest and most 
certain, but not the most rapid mode of propagating the grape. It 
may be done on a small scale, for amateur purposes, without any 
special preparation, by using accidental or straggling shoots, or those 
purposely left near the foot of the vine. Usually a little before mid- 
summer these shoots will have hardened sufficiently to prevent the 
rotting which might occur if buried too soft or green. Extend the 
shoot on the ground in order to determine the most convenient spot 
for excavating under the centre. Then make a small hole or depres- 
sion with the spade, bend a shoot into this hole and cover it with a 
few inches of earth as shown in the following figure (Fig. 414). The 
surface of the ground must then be kept clean and mellow for the 
purpose of preserving moisture in the soil ; and should the season 
be a very dry one, the surface should be mulched — that is, covered 
with a few inches of fine grass or short straw. If the shoot is a 
strong and thrifty one, and grows well at its extremity out of ground, 



378 



Grapes. 



every joint will emit a profusion of roots, before the end of autumn 
presenting the appearance shown in Fig. 414. The layer may then 
be taken up by cutting it loose from the vine and shortening-back 
its extremity, and then by setting a spade far under it, lifting the 
whole out of the ground. It is then cut in two and forms two strong 
plants as shown in Fig. 415. These layers may be then heeled in 
or covered with earth for the winter, giving some protedlion from 




'm- m 




Fig. 414. — Grape Layer, the roots 
fortned. 



Fig. 415. — Grape Layer, separated 
i?ito two plants. 



freezing by covering the surface with manure or leaves, or they may 
be packed for the winter in boxes of damp moss in the cellar. 

Spring Layering. As layers, like unmolested runners on the 
strawberry, exhaust the main plant, they should be taken very spar- 
ingly from bearing vines. When they are required in large numbers, 
vines should be planted specially for this purpose — the soil to be 
made very rich and well cultivated, so as to produce a strong growth 
of shoots — unlike the moderate fertility required for bearing crops. 
The spaces between these vines should be six or seven feet ; and 
generally two or three years are required, in connexion with cutting- 
back to two or three buds, and training one or two shoots to upright 
stakes, before the canes become strong enough to layer profitablj'. 
When this is the case, begin the work late in spring, about the time 
the buds open, by laying down the strongest cane of the two into a 
smooth straight trench made for the purpose, about five inches deep. 
The cane selefted should not be less than eight or ten feet long, but 
so much of the end should be cut off as to leave only strong buds, 
the remaining part not being more than six or seven feet long. 
With short-jointed varieties it should be less in length. It is held 
in this position by pegs or stones. The obje6l being to obtain a 
strong shoot at each eye, the end should not be bent up, which would 
draw the growth oif in that direftion. As soon as the. new shoots 
have grown a few inches, the prostrate vines should be slightly 
covered with earth, which is to be increased as the growth advances 



Grapes. 



379 



A more perfect way is to sprinkle a little compost along the cane and 
then fill the trench a few inches with loose damp moss. This will 
preserve a proper humidity and afford sufficient light to the starting 
shoots. After they have become well hardened the moss is removed 
and mellow soil substituted. The earth, if applied too early, might 
induce rotting in the young stems. Fig. 416 represents the appear- 




Fig. 416. — Shoots springing from a layered stem. 



ance of this process after the shoots have attained full growth and 
rooted well at the bottom. Usually about half-a-dozen plants are a 
sufficient number to raise from one cane ; more will start, but they 
should be rubbed off to give strength to the remainder. When a 
part outgrow the others, they should be pinched back to equalize the 
growth. This process is repeated for 
successive years ; but as it tends to 
exhaust the main plant it is advisable 
to suspend it occasionally for a year if 
the vigor becomes diminished. 

These new plants are well rooted 
before winter ; and should be taken 
up, separated, and packed away as 
already described. Fig. 417 represents 
one of these new plants. 

It will be observed that while these 
plants were forming from the layered 
cane, one, two, or three shoots, accord- 
ing to the strength of the plant, should 
be trained to a stake for next season's 
work, the cane having been properly 
cut-back for this purpose. 

Cuttings in Open Ground. This 
is sometimes an easy mode of raising plants, but is generally uncer- 
tain and often unsuccessful. Much depends on the charader of the 




Fig. 417. — Newly formed layer- 
plant. 



380 



Grapes. 



soil for retaining moisture, and still more on the humidity of the air, 
which varies in different localities and with seasons. A rich, mode- 
rately compact, deep, and mellow soil, is required. It is especially 
important that it possess fertihty in order to give the young plants a 
strong impetus the moment new roots are emitted. Shoots of one 
season's growth are sele6led, of full medium size, omitting small or 
unripe portions. Where the winters are severe, this wood 
should be cut off late in autumn, shortened to convenient 
lengths, and packed in slightly moist earth, or what is bet- 
ter, in damp moss, in boxes placed in a cellar. Sometimes 
the cuttings are placed in a bed in autumn, which answers 
well in mild climates, or where they are well protected dur- 
ing winter, with a thick layer of straw, manure, or leaves. 

The cuttings are usu- 
ally made about seven 
or eight inches long, and 
each one should have 
two or more buds. It 
should be pared away by 
a sharp knife imme- 
diately below the lower 
bud and about an inch 
above the upper one, as 
shown in Fig. 418. A 
trench (Fig. 419) is made with the spade next to a line, nearly per- 
pendicular on one side and sloping on the other. The cuttings are 
placed upright against the steep side, about three inches apart, so 
that the upper bud shall be about an inch below the level surface. 
Fill the trench to the upper bud by adding successive portions, press- 
ing each firmly with the foot, but leaving the soil more loose and 
mellow above. After the shoots have grown a few inches the sur- 
face may be levelled by burying the upper bud an inch beneath it. 
Some cultivators are more successful by covering the surface with 
an inch or two of fine manure for the retention of moisture in the 
soil. Roots will be emitted from both buds, and handsomer plants 
will be formed by cutting off the lower part, leaving the roots of the 
upper bud only to remain. 

Propagation from Single Buds. The various modes of pro- 
pagating the vine from single buds, admit the rapid multiplying of 
numbers required for work on a large scale ; but artificial heat is 
always necessary, either on a small scale in hot-beds, or more exten- 
sively in propagating houses. 



Fig. 418, 

Grape 

Cutting. 




Fig. 419. — Mode ef planting Cuttings. 



Grapes. 381 

Good, strong, well ripened wood of one year's growth must be cut 
in autumn, and secured for winter as already described. The work 
of forming or planting the buds or eyes is usually done in March ; 
and being inserted through the month by successive portions, the 
work of repotting and afterwards setting out into open ground, may 
be also performed successively without crowding all the work into 
one period. It should not be done much later than early in April, 
when warm weather without may prevent the operator from giving 
the low temperature to the house, required for the leaves and shoots 
during the early stages of growth. 

The operation should be commenced by trimming the wood which 
holds the eyes into proper form — throwing them into water to pre- 
vent drying, until enough are prepared for setting in the beds or 
pots. Different modes or forms are adopted for these cuttings. 
One of the best for general pra6tice is represented in Fig. 420, the 




Fig. 420. 

cut being about two and a half inches long, with the bud at the 
upper end about a fourth of an inch from the top. 

When hot-beds are employed in giving bottom heat, the cittings 
are usually placed in pots ; but in the more common praflice of 
employing propagating houses, they may be placed either in pots, 
shallow boxes, which have been well soaked in lime-wash some 
months before to prevent the formation of mould or fungus, or 
direftly in beds about three inches deep over the hot water tanks in 
the house. The best material for receiving the buds is clean, pure 
building or lake sand, which is to be kept at all times at a uniform 



382 ' Grapes, 

degree of moisture, but never wet. It is the praflice with some to 
place a stratum of prepared soil (hereafter described) an inch 
beneath the wood for the reception of the new roots, and sustaining 
the young plants for a longer time than sand alone — thus obviating 
so early a removal into pots as would otherwise be required. Each 
bud or eye need not occupy more than two square inches of surface. 
When properly imbedded in the sand, a moderate heat should be at 
first applied, not higher than fifty degrees — the objeft being to com- 
mence roots before sufficient warmth is given to expand the leaves. 
For this purpose also, the temperature of the air in the house, 
should be kept at all times at least ten degrees lower than that of 
the sand. In a few days from the commencement, the heat may be 
gradually raised, and as the leaves expand, it may be cautiously 
increased to eighty and ninety degrees. It is of great importance 
to avoid the checks given by sudden changes, from cold currents of 
air, cold water, or remitting fire. 

When the roots have reached three or four inches in length, the 
plants should be potted off into a soil prepared for this purpose, by 
mixing about equal parts of clean sand and rich, rotten turf, or leaf 
mould in the place of turf. This mixture should be prepared several 
months beforehand, and be thoroughly pulverized and the parts 
mixed together ; and unless the turf is quite rich, the addition of 
about one-fourth of rotten manure would be advisable. About a 
thirtieth part of wood ashes improves the mixture. Plenty of water 
should be given until the plants become established in their new 
home. When the roots reach the exterior of these pots they may be 
either transferred to larger ones or to the open ground — which com- 
pletes the process for the first season. 

Green Cuttings. Propagating by cuttings of unripe wood is 
praftised, when it is desired to increase new sorts rapidly, in con- 
nexion with common propagation by single eyes. As they do not 
always mature well, or make strong vines the same season, they are 
obje6ted to by many propagators. Occasionally, however, good 
strong vines may be obtained. They are made by taking strong 
shoots in summer, and making them into cuttings with one eye at 
the top, leaving on the leaf. These are inserted into sand (or the 
same kind of soil used for single eyes), as far down as the bud, the 
leaf resting on the surface. When small numbers are propagated, 
pots are used and moisture retained in the leaves by placing them 
under a glass frame in the propagating house, where the proper 
degree of moisture is maintained without the excess which would 
cause rotting. On a larger scale the cuttings are placed in the bor 



Grapes, 



38: 



ders of the propagating house, the leaves forming one continuous 
green surface. These are kept constantly moist by watering them 
from the watering pot, three or four times a day. In about three 
weeks they will be fit to remove to pots, and are then to be treated 
like other plants. They generally succeed best by being kept in the 
house during the remainder of the season, the wood ripening better 
and the vines becoming hardier, than if planted out in open ground, 
where there is not sufficient warmth to mature and harden the green 
wood. 

Root Grafting. This mode has also been extensively adopted 
for propagating on a large scale. It is done by taking a por- 
tion of the shoot with one bud, as shown in the annexed fig- 
ure (Fig. 421), and inserting a piece of root cut wedge-form 
into a cleft in the lower end of the cutting. Grafting plas- 
ters bind the parts together, but they are left open below for 
the emission of roots. Varieties Which furnish long, smooth 
roots, are most convenient, of which the Concord is one of 
the best. The grafts are placed in shallow boxes of a con- 
venient size, or about one by two feet, and three inches 
deep, and bottom heat given as before described, but less 
care is required in controlling the temperature. 

Grafting in Open Ground. Large vines and vine- 
yards of undesirable sorts, are sometimes changed to bet- 
ter, by grafting. It is uncertain of success, at best ; although 
the grafts, when they do not fail to grow, push with great 
vigor, and frequently extend twenty feet or more in a single 
season. There are three different modes ; one is to graft 
early in spring down into the root; the second is to defer 
the work until the buds swell and bleeding ceases, pre- 
serving the grafts in a dormant state in a cool place. The ^got Graft 
third, and generally the most successful, is grafting in 
autumn, according to the mode described in Fuller's Grape Culturist. 
A cleft graft is made at or near the surface of the earth, and the parts 
firmly bound together. An inverted pot is then placed over it and 
banked with earth, except the top, which is covered with six inches 
of straw, and the whole then buried in earth. This is removed in 
spring. Grafting in the open air appears to be so easily influenced 
by so many external causes, as frequently to result in entire failure, 
even in the most skilful hands. 



Fig. 421 



3^4 



Grapes. 



TRAINING. 



Young plants should be trained to a single strong shoot, like that 
represented in Fig. 422, for which 
purpose a stake should be used and 
the vine tied up as it advances. Spring 
plants set out early, will often reach a 
height of six or eight feet by the end 
of the season. 

Cuttings of the first year's growth, 
as well as la3-ers, are more perfedlly 
fitted for finally transplanting to the 
vineyard, by one season's cultivation 
in nursery rows. During this time 
they should all be trained to a single 
shoot, kept upright by staking ; the 
young plants being cut down to two 
or three eyes when set out, and the 
strongest only being allowed to grow, 
rubbing off" the others as soon as the 
young shoots are fairly developed. 
Pinching oif the tips occasionally, 
after they have reached four or five 
feet in height, will render the shoot 
and buds stronger, and the wood will 
ripen better. 

Transplanting. This is elTefled 
most perfeftly by making a broad 
hole, and rounding up the central 
portion of the bottom. The stem 
being cut down to two or three strong 
buds, and very long roots clipped off, 
the plant is placed with the centre on the rounded surface of earth, 
and the roots then spread out in every direction, as shown in the 
following figure (Fig. 423). The hole is filled with finely pulverized 
earth, which completes the transplanting. 

The following is the usual course for forming the plants into bear- 
ing vines — three years being required for this purpose, if strong 
plants are used and good cultivation given. One or two more years 
are, however, frequently required, if the growth is not sufficiently 
vigorous : 




Fig. 422. — One year ^lant. 



Grapes. 



6^:} 



First Year. The plant having been cut clown to two or three 
eyes when set out, the strongest is trained to a single shoot, the 




Fig. 42^. 



others being rubbed off. The tip should be pinched off after grow- 
ing several feet, to strengthen the cane. 

Second Year. Last year's shoot being cut down to two or three 
buds, or to a foot or more in height, the same course is to be pur- 
sued ; but two shoots, instead of one, are to be grown from the two 
upper buds. 

Third Year. If the vine is not very strong, cut down these 
shoots again, and train two new and stronger ones from them, or cut 
them back part way and raise shoots from the cut ends. If any fruit 
bunches are produced, remove them early in the season. The best 
rule to determine whether to cut back again the third year, is 
obtained from the size of the canes, which should not be less than 
half an inch in diameter. If fully of this size the trellis may be 
erefted, and the training of the vines upon them commenced. 

Trellis. Different modes of constru6ling trellis have been 




Fig. 424. — Trellis vjith upright ivires. 

adopted. It is not essential which is used, but the cheapest and 
most durable is to be preferred. Fig. 424 represents the mode 

17 



386 



Grapes. 



recommended and adopted by Fuller. It is about four feet high, 
and if intended for a single series of horizontal arms with vertical 
bearing canes, now generally approved. If two series of arms are 
desired, the height may be increased to seven feet. It consists of 
durable posts placed ten or twelve feet apart, to which horizontal 
rails are nailed, the upper one at the top and the lower one about a 
foot from the ground. Between these, vertical wires, about a foot 
apart, are stretched as shown in the figure. These wires being 
shorter than when stretched horizontally, need not be so large, and 
a saving is thus effefted in the expense. Each bearing cane is 
trained to one of these wires. 

Another mode is to use wires stretched horizontally, as shown in 
Fig. 425. The lowest should be a foot or more from the ground, 
and to this the horizontal arms are tied ; the next may be eight or 




Fig. 425. — Trellis with horizontal -wires. 



ten inches above for tying the young shoots, and the two remaining 
ones, each twelve to sixteen inches higher. These distances are 
recommended by Strong, in his late work on the Grape. 

Cultivators differ as to the size of the wire suitable to be employed. 
Some use even as large as No. 8, which is one-sixth of an inch in 
diameter, and is thirteen feet to the pound. Others severally em- 
ploy No. 10, which is twenty feet to the pound; No. 12, which is 
thirty-three feet, and No. 14, which is fifty-four feet to the pound. 
For the vertical wire trellis, already figured. No. 16 is large enough, 
which is over one hundred feet to the pound. When the smaller 
wire is used, it should pass through holes in the end post, and be 
brought around at the side, and the end twisted around the main 
part. This may be easily done by using a strong, round piece of 
wood about a yard long, around which the end is brought, and whici. 
by using as a roller and lever combined, easily accomplishes or 
renews the desired tension. 

The wire used for this purpose should be annealed, and is best 



Grapes. 



387 



when galvanized. The wires are fastened to the other posts h-^ 
staples ; or easier by two common nails, with heads touching, the 
lower one a ten-penny, and the upper a six-penny. 

Trellis made wholly of wood also answer a good purpose, whether 
of horizontal bars nailed to posts, or vertical rods nailed to an upper 
and lower horizontal bar. 

Training on the Trellis. Whatever mode of training is 
adopted, the following general rules should be observed : 

1. Allow no shoots to grow nearer than about one foot of each 
other. 

2. Cut back each bearing shoot at the close of the season to one 
strong eye, as near the old wood as pra6licable, to produce bearing 
shoots another year. 

3. Rub off, as soon as they appear, all shoots not wanted. 
These rules may be observed for different modes of training, and 

will succeed well, whether in the vertical, horizontal, or in the fan 
form ; but the following mode will commonly be found the simplest 
and easiest in pra6lice : 

After the two canes have been formed the third year on the young 
vine, as already described, they are to be cut off to within about four 
feet of the base, and spread out in opposite dire6lions horizontally, 
to form the arms. As buds always tend to break into shoots soon- 
est, when bent back from an upright position, and also from the 
extremities or tips of the canes ; these arms, if brought out straight, 




Fig. 426. 

as in Fig. 426, will produce shoots irregularly, the buds on the mid- 
dle portions of the arms not breaking at all, while the others may 




Fig. 427. 

have grown several inches. To prevent this difficulty, bend them 
in curves, as shown in Fig. 427 — the middle portions being highest, 



588 ' Grapes. 

will strike shoots equally with the other parts. As soon as these 
shoots are well under way, the arms may be brought into a straight 
horizontal position. If trained to the vertical wire trellis, each 
shoot should have its appropriate wire, and all others be rubbed 
off. If the horizontal wire trellis is used, each shoot should be tied 
to the second wire, as soon as it has grown sufficiently to reach it. 




Fig. 42S. — Bearing Vine, 



When the young shoots have reached a few inches above the top 
of the trellis, they should be kept pinched back to this height, for 
the rest of the season. Each one will probably set tvvo or three 
bunches of fruit, and if the canes are strong enough, these may be 

allowed to remain and ripen, and 
will present in autumn the appear- 
ance shown in Fig. 428, or as in 
Fig. 428 a, after the leaves have 
fallen. 

If the vine is intended to be laid 
down and slightly covered for win- 
Y\„_ 428 a. ter, the pruning may be done at any 

time after the fall of the leaf Or 
if it is desired to use the wood that is cut away for propagating new 
vines, the pruning should be done before the shoots are severely 
frozen. As all pruning in autumn increases the Hability to injury 
by the cold of winter, one or two extra buds should be left on the 
stump, to be cut down the following spring. If the pruning is not 
done in autumn, it may be performed at any subsequent period 
before spring.* 

Mode of Pruning. When the young arms are first attached to 




* Bleeding, or the rapid escape of the sap by spring pruning, causes much less injury 
than is usually supposed, and many cultivators who have made the experiment thoroughly, 
have scarcely perceived any unfavorable result on hardy grapes. 



Grapes. 



389 



the trellis, each bud, which is intended to form its upright bearing 
shoots, will present the appearance shown in Fig. 429. After grow- 
ing one season, as in Fig. 428, each shoot is to be cut down to a 
good bud, as in Fig. 430. This bud is to grow and form the bearing 





Fig. 429. 



Fig. 430. 



shoot for next year. The pruning should be done as closely as 
practicable to the horizontal arms, provided one good strong bud i's 
left on the stump or spur. After the pruning is completed, the vines 
(already represented by Fig. 428) will exhibit the appearance in Fig. 
431. The vine is now ready to throw up another set of bearing 




Fig. 431. — Pruned Vine. 

shoots for the coming year. It is the practice of some cultivators 
to leave two or even three buds on each spur, so as to form two or 
three bearing shoots from each, in order to obtain a fuller crop. 
This is, however, drawing too severely on the vine for continued 
practice. To maintain the vigor of the vineyard, as well as to obtain 
large, well developed, well ripened bunches and berries, the vines 
should never be over-cropped ; and one shoot from each spur is, 
therefore, sufficient. The reports which are often made of six, 
seven, and eight tons of grapes from an acre, may be set down as 
evidences of bad management and over-exhaustion of the vines. 
Three to four tons per acre is the largest amount which good and 
continued success will warrant. 

By raising bearing shoots from the same spur for successive years, 
this spur will become lengthened several inches, or at the rate of 
about one inch annually. Although little inconveniences result, it is 
desirable to keep them short ; and for this purpose the spur may be 
cut back to one of the smaller buds at its base, and a new shoot thus 
brought out to form the beginning of a renewed spur. As this new 



390 



Grapes. 



shoot springs from a small bud, it should not bear any fruit the same 
season, but its whole strength be given to the formation of wood to • 
furnish next year's bearing shoot. By sele6ting each year a small 
number for this renewal, the process may be going on annually with 
but Httle interference with the general crop. Fig. 432 shows the 
manner in which this result is effe6led, the dotted Mne marking the 
place where the old spur is cut out on the left, for the benefit of the 
new shoot on the right. 

Summer Pinching. At every joint of each new shoot is a strong 
leaf. In the axil (or arm-pit) of each leaf-stalk, buds are formed, 
which if allowed to remain will grow into fruiting branches another 
year. Opposite to each strong leaf is a tendril ; or in its place a 
bunch of fruit, if near the base of strong shoots — tendrils being 
regarded as abortive fruit-bunches, serving also the purpose of chng- 





Fig. 432. 



Fig. 433. — Laterals. 



ino- to supports and sustaining the vine. These, it will be observed, 
are opposite the leaf-stalk and bud. From the axil of the leaf-stalk 
a new and feebler shoot often springs, which is called a lateral — two 
of which are shown in Fig. 433. Vigorous laterals will sometimes 
throw out others which are termed sub-laterals. Laterals should be 
allowed to remain, as displacing them tends to injure or destroy the 
buds. 

To prevent shoots or canes from growing too long, and also for 
the purpose of increasing the strength of the cane and its buds, the 
praftice of pinching off is adopted, and is generally performed after 
midsummer. This pinching giving a check to the cane, tends to the 
emission of laterals, which should also in turn be pinched at their 
tips. 

It is a common praflice with most cultivators of hardy grapes, tc 



Grapes. 



391 



pinch oflf the shoots as soon as three leaves are formed above the 
upper bunch of fruit. A less number will be insufficient to furnish 
food for the forming berries ; a greater number of leaves would 
doubtless be better, provided there is room on the trellis. A good 
rule in praftice is to allow the bearing shoots, shown in Fig. 428, to 
pass a few inches above the top wire, before the tips are pinched off. 
After pinching, the upper bud will frequently "break," or start into 
a new shoot — in which case a second pinching should be given, and 
so on as long as the growing season continues. 

Summer pruning consists, in addition to this pinching, in rubbing 
off all useless shoots when they first appear. Bearing canes should 
be at least ten inches or a foot apart, and all shoots between them 
are useless and detrimental, by crowding the foliage, lessening its 
health and vigor, and drawing strength from the vine. The process 
of rubbing off is generally begun quite early in summer, or by the 
time the first shoots are but a few inches in length ; and it should be 
continued or repeated as long as any intruding shoots spring from 
the vine. If left late, the lopping of large quantities of leaves 
always injures the vigor of the vine. 

Modifications of Training. But one mode has been de- 
scribed, namely, that represented in Fig. 428. Some cultivators 




Fig. 434- 




Fig. 435. — Thomety System. 

adopt a modification of this plan, by employing a single horizontal 
arm, extended in one direftion only (Fig, 434), instead of the two 



392 Grapes. 

arms on opposite sides. This mode appears to succeed well, and is 
regarded as simpler than the other. Another mode is what is termed 
the Thomery system, and is represented in the foregoing figure 
(Fig. 435). Its obje6l is to cover a higher trellis where the ground 
is limited, or to extend the vine over the walls of buildings. It 
obviates the difficulty of two or more horizontal arms, one above the 
other, on the same vine, by allowing but a single arm from each, as 
will be seen by inspedling the figure (Fig. 435). Double the number 
of vines are planted along the trellis, and every alternate one carried 
up to the second tier. A greater number of vines may be planted, 
and the trellis raised to a corresponding degree. 



SOIL FOR VINEYARDS. 

The long established pra6lice of highly enriching the deep vine 
borders of exotic grape-houses, formerly misled some cultivators 
into the pradlice of heavily manuring the ground intended for vine- 
yards of hardy American varieties. It is now fully proved that land, 
of moderate fertility is much better. Rich soils produce a strong 
growth of canes and leaves, at the expense of the fruit, and render 
the wood more liable to winter-killing. A considerable proportion 
of clay in the soil, provided there^is a perfeft under-drainage, is bet- 
ter than light sand or gravel. The most successful vineyards are 
planted along the borders of large open waters, where the soil is 
composed of what is termed drift — giving a perfe6l natural drainage. 
The south shore of Lake Erie, from Dunkirk to Sandusky, extend- 
ing a few miles inland, and the borders of Crooked Lake, in Western 
New York, have proved to be admirably adapted to vineyard cul- 
ture ; and other places in proximity to open water, away from fre- 
quent fogs, and with a loose or shelly soil, will doubtless be found 
equally good. While such localities as these should be sought for 
extended or market cultivation, in nearly every portion of the coun- 
try vines for a family supply may be raised, by proper under-drain- 
age, and the seleflion of hardy or produ6live sorts. 

At the same time that moderate fertility is to be sought, constant 
cultivation must be given through the growing season. The best 
managers pass the cultivator once a week. 

The slow-growing varieties, such as the Delaware, should have a 
richer soil than more rapid growers. Grapes on highly manured 
land will grow larger, and present a more showy appearance — but 
the fruit at the same time will be more watery, and of inferioi 
flavor. 



Grapes. 



393 



Distances for Planting. The European pra6lice of placing 
the vines about four feet apart, each way, and training to a single 
stake, has been adopted to a considerable extent. It succeeds best 
on poor and light soils, and with the slower growing sorts. Although 
it does well for a few years, it is not to be generally recommended. 
Young cultivators, also, fall into the error of placing their vines too 
near together, when trained with horizontal arms on a common 
trellis. They bear and succeed well while young, but as they be- 
come older require more room. It is a common pra6tice to place 
the lines of trellis eight feet apart, and the vines twelve feet from 
each other, along each line of trellis. This distance appears to 
answer well ; but some of the best managers give at least twelve 
feet each way, and others as much as sixteen feet. The space thus 
given, not only tends to a more healthy growth and freedom from 
mildew, but develops larger, finer, and more perfe6l grapes. 

Grape-Houses. It rarely occurs that the foreign varieties are 
successfully cultivated in the open air, and the protedlion of glass 
becomes necessary. A house without fire heat is comparatively 
cheap, and is managed with moderate attention. 

Grape-houses are of three kinds : the cold house, which only pro- 
te6ls from the exterior changes of the weather, and retains the heat 
of the earth and of the sun ; the forcing house, used for ripening 
early grapes by the assistance of arti- 
ficial heat ; and the late house, to be 
also heated artificially, to ripen, during 
winter, the later varieties. 

The best cold houses are made with 
span-7'oofs, as in Fig. 436 ; while the 
lean-to house. Fig. 437, is best adapted 
to forcing, affording better security 
against the admission of cold. For 
this purpose the latter should also 
have a double wall at the back. To 
admit the free passage of the roots 
under the walls, the border being on 
both sides, the posts should be either 
stone or brick piers, set deep enough 
in the ground to be unaffe6ted by frost, 
and the walls built upon thick con- 
nedling slabs of stone near the surface. 
Posts of durable timber will last many years, when the stru6lure is 
built of wood. In the latter instance, the back wall should be 

17* 



Fig. 436. — Span-roof Grapery, 




Fig- 437- — Leati-io Grapery. 



394 



Grapes. 



double-planked, and the space between filled with closely rammed 
dry tar. The sashes for the roof should be of two lengths, lapping 
slightly at the middle, and sUding past each other in separate 
grooves. 

Curvilinear Roofs for Graperies. This is a form often given 
to the more highly finished class of grape-houses. It possesses 
some advantages, and when neatly construfted, presents a handsome 
appearance. But there is another form originated and adopted some 
years ago by EUwanger & Barry of Rochester, which is shown in 
the annexed figure (Fig. 438), and which appears to be a decided 




Fig. 438. — CurviliTiear Roofs for Graperies. 



improvement. The base walls, on which the frame rests, are per- 
pendicular ; and the lower part only of the frame is curved. This 
form gives it a neater and less heavy appearance, and is more easily 
and cheaply construfted. It is occupied as a cold grapery, and is 
seventy feet long, fourteen feet high, and sixteen feet wide. 

Border for the Vines. This should never be less than twelve 
feet wide, and if twenty or twenty-five feet, it would be better. The 
roots of grape vines run rapidly to a great distance, and it is indis- 
pensable to their successful growth to furnish them ample room for 
extension. J. F. Allen, of Salem, Mass., in his Treatise on the 
Grape, recommends for a border, a mixture of one-half loam, or the 
top soil of an old pasture, one-fourth bones or other strong manure, 
one-eighth oyster shells, lime, or brick rubbish, one-eighth rotten 
stable manure — varying with circumstances. The bed should be 
well mixed, and should be two to three feet deep. 

The same work states the cost of a cheap lean-to grape-house, 



Grapes. 



395 




Fig- 439: 
Spur pruning. 



without fire-heat, twelve or fourteen feet wide, at about eight dollars 
per running foot ; and with the addition of a heating apparatus, at 
ten dollars per running foot, construfted as cheaply as possible. 

The training commonly adopted in grape-houses is 
by means of what is termed spiir pniJiing, the side . 
shoots of the main stem (which is carried up from the 
border to the peak) being managed similarly to the bear- 
ing shoots on the horizontal arms already described for 
hardy grapes, but kept shorter. Fig. 439. 

It would be impossible, within the space of a few 
pages, to give full direftions for the management of 
a grape-house. The following brief instru6lions, from 
A. J. Downing, contain all that is essential for a cold 
house : 

"Routine of Culture. Inavinery without heat 
this is comparatively simple. As soon as the vines 
commence swelling their buds in the spring, they 
should be carefully washed with mild soap suds, to 
free them from inse(5ls, soften the wood, and assist the 
buds to swell regularly. At least three or four times 
every week, they should be well syringed with water, 
which, when the weather is cool, should always be done in the morn- 
ing. And every day the vine border should be duly supplied with 
water. During the time when the vines are in blossom, and while 
the fruit is setting, all sprinkling or syringing over the leaves must 
be suspended, and the house should be kept a little more closed and 
warm than usual, and should any indications of mildew appear on 
any of the branches, it may at once be checked by dusting them 
with flour of sulphur. Air must be given liberally every day when 
the temperature rises in the house, beginning by sliding down the 
top sashes a little in the morning, more at mid-day, and then gra- 
dually closing them in the same manner. To guard against the sud- 
den changes of temperature out of doors, and at the same time to 
keep up as moist and warm a state of atmosphere within the vinery 
as is consistent with pretty free admission of the air during sunshine, 
is the great objeft of culture in a vinery of this kind." 

Further dire6lions for the management of grape-houses will be 
given in the Monthly Calendar of work. 

A successful manager of grape-houses gives the following as the 
leading requisites for success with a cold grapery : — " First, the 
border must be well drained, or naturally dry, and have a depth of 
two and a half or three feet of good soil — an old pasture sod, with 



39^ - Grapes. 

about one-third its bulk of old manure, will be good enough 
Secondly, the pitch of the roof should be rather flat, say thirty to 
thirty-five degrees, which is better than a high one, although it may 
not look so well. In the flat pitch the vines break and bear more 
uniformly from bottom to top. Thirdly, abundant ventilation — espe- 
cially at the top of the house. Fourthly, constant care in regard to 
little details — watering, ventilating, pinching off" and tying in shoots, 
thinning the bunches, arresting mildew, etc. Fifthly, good selection 
of sorts — hardy ones, like the Black Hamburgh and Muscadine. 
The Chasselas sorts will succeed when the Muscat and other fine 
varieties, that need fire heat, will fail." 

PROPAGATING HOUSES FOR THE GRAPE. 

The extensive propagation and culture of the vine seems to 
require a brief description of the construdlion of propagating houses. 
One of the best and simplest which the author has met with, is the 
following, adopted and successfully used by E. W. Herendeen, of 
Macedon, N Y. 

With some modification, these buildings may be used for " orchard 

houses," for fruit-trees in pots, 






PASSkGE 






or for fire-heat grapei'ies. 
A plan of the smaller size is 

represented by Fig. 440, and 

the house is construfled as 

follows : 
Fig. 440. Set two rows of cedar posts 

into the ground about two and 
a half feet deep, and beat the earth about them well — the rows 
of posts being eleven feet apart, and the posts six feet apart in the 
row — saw the tops off on a level three and a half feet above the 
ground ; board them on both sides and fill in the space with tan or 
saw-dust. Nail to the top of these posts thus sawn oflf, a scantling 
two by five feet for a plate to the house. On the inside of the house 
set two other rows of posts at the same depth as the others, and 
opposite each one, and at a distance of three feet and four inches 
from them. These posts are the support of the inside of the tank. 
Fasten a scantling two by five feet in lengthwise along these posts 
and parallel with the plates, by sawing out of the posts and letting 
them into the side an inch or so. The scantling should be about 
twelve inches from the ground. Run a short scantling from the under 
side of the long scantlings to the posts supporting the plate, letting 



Grapes. 



397 



them into the posts about one inch, and nailing all securely by using 
twenty-penny nails. Then put a scantling lengthwise with the house 
and parallel with the one on the inside of the tanks on the top of the 
short pieces last mentioned, and near the posts supporting the plate 
of the house to support the outside of the tank ; of course at the 
same height from the ground. All this framework should be very 
securely made, to prevent the tanks, when filled with water anc 
covered with heavy sand, from settling, as they are sure to do if not 
well done. The tanks are easily made by using pine plank, an inch 
and a half thick, planed and matched at the planing-mill, cutting a 
groove at each end and driving them in paint upon side pieces five 
inches high. They may be three and a half feet wide, and should 
extend on two sides and one end of the house, and be divided 
lengthwise by a board on edge, which supports the middle of the 
covering placed over them for holding the sand used for propagating 
purposes. The water should be about three inches deep in the tanks, 
which for this purpose should be very carefully levelled. These 
tanks are covered with thin boards, which, when damp, is a good 
conduflor of heat from the hot water below. The sand should be 
clean building or lake sand — not too fine or too coarse — and about 
three inches deep for starting grape cuttings. 

The larger house (Fig. 440 a) is twenty-two feet wide and seventy- 
five feet long, and is double, being divided into two parts for heating 
the propagating beds, but open in one in other respefts. The same 



miiiiAitxji 



r»^''MMf,U<<i^,Ji 



^VV/-M^-i.',t<'\ 



'4M;i!r^>f^'l'j>-^.^.^<^.;/ify^r.^-^<j/,■r■^.^<^^VM>^ 






PASSAGE 
|.»U;.Ti<<'i?f'U<.H,<-5;,?,>,);^ri<;,\?v;/;777Tr 



l«\','f^,-.»(i S( \WJif.lfS)il^ifvr'^'\\^VDr 




Fig. 440 a. 



Fig. 441. 



furnace heats both these parts by branching pipes. A cross seflion 
of the double house is shown in Fig. 441. 

The houses thus constru6led are heated by a simple and efficient 
furnace, made at the locomotive works at Geneva, N. Y. The fur- 
nace for the larger house is shown in the annexed figures, where 
442 is a view, and 442 <2:, a seftion. It is made of boiler iron, riveted 
to circular cast-iron plates at top and bottom, with a space within 
for fire, surrounded by water, with the exception of the grate at hot- 



398 



Grapes. 



torn. The stratum of water surrounding the fire is about an inch 
thick. 





dgro^mng. 



Fig. 442. 



Fig. 442 a. 



Forty-three pipes, from the fire through the upper plate, carry the 
hot air and smoke to the expanded smoke pipe, and heat the water 
with great rapidity. The amount of fuel required has been found to 
be only two-thirds the amount for other heaters in common use. 

The size of the boiler for the larger house is about twenty inches 
in diameter, and three and a half feet high, and smaller for the other 
house. The hot water pipes conne6ling with the tanks should be 
three inches in diameter inside for the small hou.se, and four inches 
for the larger. Six tons of coal only were used throughout the 
entire season of spring propagation, for both houses. 




Fig. 443- 



An improvement in cheapness of constniSlion for a lean-to cold 



Grapes. 



399 



grape house, is represented in the preceding figure (Fig. 443). The 

walls are made by setting posts ^ 

into the ground, and covering 

with a rough, whitewashed 

board siding. The cover of 

glass is greatly simplified and 

cheapened by fixed sashes, 

the necessary ventilation being 

effected by the board shuttei-s, 

a, a, opening outwards on hinges, c 

and placed at intervals along the 

back and front walls. 

Fig. 444 represents a portion 
of the glass roof — b, b, are the 
rafters ; c, c, are cross-bars, z: 
made of strips of inch board 
about two and a half inches 
wide, set on edge, and narrowed 
at the rafter and let into it suffi- 
ciently to be on a level with its 
top. These cross-pieces support long slender bars parallel with the 
rafters, and formed on the top in the shape of a common sash-bar, 
to receive the glass. 




Fi?. 



Raising Grapes from Seed, New Varieties. — Procure well- 
ripened grapes, wash the seed from the pulp, and mix them at 
once with moist sand or leaf-mould. Bury them in open ground 
till early spring. They should not be allowed at any time to be- 
come dry, and care should likewise be taken to prevent their be- 
coming water-soaked. They should, in fact, be treated as cherry 
stones and pear seeds are managed by nurserymen. Be careful to 
secure them from mice. Plant in spring, in beds of deep rich soil, 
in drills a foot or two apart, and an inch or two apart in the drills, 
and about an inch deep. Shade the young plants for a few weeks. 
Provide small stakes for their support, and mulch the surface with 
an inch or so of good fine manure. If dry weather occurs, give 
the ground a thorough soaking as often as once a week. Lay down 
and cover in winter. The great point is a deep and rich soil, so as 
to give the young plants a vigorous start. 



400 , Native Grapes. 



ARRANGEMENT OF VARIETIES. 

NATIVE GRAPES. 

Class I. Dark red, purple or black. 
Class II. Light red or brown. 
Class III. White, yellow or green. 

FOREIGN GRAPES. 
(The same arrangement is adopted for Foreign Grapes.) 




NATIVE GRAPES. 

Class I. Dark red, purple, or black. 

Adirondac. Bunches rather large, compact, shouldered ; berries 
medium, round ; skin thin, dark, nearly black, covered with a 
delicate bloom ; flesh tender, with little or 
no pulp, with a mild, sweet, agreeable flavor. 
Vines and leaves resemble those of the Isa- 
bella, and are about as hardy. They are 
somewhat liable to mildew. Ripening very 
early, or with the Hartford Prolific, and suc- 
cessful and valuable in warm localities. 

Alexajider's. (Cape Grape, Schuylkill Musca- 
del, Spring-Hill Constantia.) Bunches not 
shouldered ; compact ; berries medium, nearly round, slightly 
oval ; skin thick, black ; pulp firm, coarse, acid until fully ripe ; 
season late. Worthless in New England and New York ; good 
further south. A native of Penn. 

Alvey. Bunches medium, loose, shouldered; berries small, round ; 
skin thin, black ; bloom thin, blue ; flesh without pulp, vinous. 
A strong grower. Good in quality ; not profitable. Penna, 

Barry. (Rogers' No. 43.) Bunch rather large, short and broad ; 
rather compact, sometimes shouldered ; berry large, roundish, 
black ; flesh nearly free from pulp, sweet and agreeable. Rather 
early, ripening with Concord. Vine a strong grower and good 
bearer. 

Catawba. Bunches medium in size, shouldered ; berries large, 
deep coppery red, becoming purple when fully ripe ; flesh slightly 
pulpy, juicy, sweet, aromatic, rich, slightly musky. Does not 
ripen well as far north as 43° latitude, except in warm exposures. 
Very productive. 



Dark Red, Purple, or Black. 401 

Clinton. Bunches' medium or small, not shouldered, compact ; 
berries nearly round, small, black; bloom thin, blue; pulpy, 
juicy, with a slightly harsh flavor. Very hardy and rather early. 
Western New York. Requires thorough maturity to develop its 
flavor. A good keeper. 

Concord. Bunches compact, large, shouldered ; berries large, 
round, almost black, covered with bloom ; skin very tender ; 
flesh juicy, buttery, sweet. Ripens ten days before the Isabella, 
is healthy, vigorous, and very productive. The extreme hardi- 
ness, vigor, and productiveness of the vine, and the large size 
and fine appearance of the bunches and berries, have rendered 
the Concord one of the most popular market sorts, although in- 
ferior to several others in flavor. It succeeds well throughout 
the entire West. The fruit is too tender for shipping long dis- 
tances. 

Cornucopia. (Arnold's No. 2.) Bunch large, compact, shouldered ; 
berry above medium, black ; flavor pleasant, very good ; ripens 
with Concord. A cross of Clinton and Black St. Peter's. Hardy, 
productive. 

Creveling. Bunches medium, rather loose, shouldered ; berries 
rather large, nearly round, black, with little bloom ; flesh with a 
rather sweet and an excellent flavor. Vine hardy and vigorous. 
Early — ripens nearly with the Delaware. Penn. The bunches. 
on the young vines are often quite loose, but afterwards become 
more compact. 

Cynthiana. Bunch moderately compact, shouldered ; berries, 
small, round, black. Resembles Norton's Virginia, but better. 
South-west. 

Elsinborough. (Elsinburgh.) Bunches rather large, loose, shoul- 
dered ; berries quite small, skin thin, black ; bloom blue ; pulp 
none ; melting, sweet, excellent. Leaves deeply five-lobed, dark 
green ; wood slender, joints long. Hardy. New Jersey. 

Essex. (Rogers' No. 41.) Berry large, tender, sweet; bunch short, 
shouldered. Ripens with Concord. 

Eumelan. Bunch medium in size ; berry rather small, black, ten- 
der, sweet, excellent. Vine moderately vigorous ; a good 
bearer. Early. Origin, eastern New York. 

Hartford Prolific. Bunches large, shouldered, rather com- 
pact ; berries rather large, round ; skin thick, black, with a 
bloom ; flesh sweet, rather juicy, with some toughness and 
acidity in its pulp ; ripens one week before the Concord. Hardy, 
vigorous, productive. Valued for its earliness and easy cultiva- 
tion. 



402 Native Grapes. 

Herbemonf. (Warren, Neal.) Bunches large, compact, shoul- 
dered ; berries small, round, dark blue or violet, with a thick, 
light bloom ; skin thin, pulp none, with a sweet, rich, vinous, 
aromatic juice. Vigorous grower. Tender at the North. Suc- 
ceeds well as far south as Cincinnati. 

Herbert. (Rogers' No. 44.) Berry medium, sweet, a little pulpy ; 
bunch rather loose ; moderately productive. Ripens with Con- 
cord. 

Isabella. Bunches rather large, shouldered ; berries round oval, 
rather large ; skin thick, dark purple, becoming nearly black, 
bloom blue ; tender, with some pulp, which lessens as it lipens ; 
when fully ripe, juicy, sweet, rich, slightly musky. Ripens in 
favorable aspects as far north as 438 lat. , except in cold 
seasons. Very vigorous, profusely productive. Origin, South 
Carolina. 

The Garrigues , Paynes Early, and Louisa, claim to be earlier than 
the Isabella, but differ from it little if any, 

Israella. Bunches medium, shouldered, very compact ; berries 
medium, slightly oval, black ; flesh tender to the centre, with a 
peculiar, rich, and pleasant flavor. Early, ripening with Con- 
cord. Vine vigorous, healthy, and hardy. Peekskill, N. Y. 
Keeps well. 

Ives. Bunch medium, compact, shouldered ; berry rather small, 
roundish oval, black, with some pulp, of moderate quality, its 
chief value for wine. Origin, Cincinnati ; season medium, or 
rather late. 

Lenoir. Bunches large, handsome, compact, little shouldered ; 
berries small, round ; skin thin, dark purple, bloom slight ; ten- 
der, with no pulp, melting, sweet, excellent. Wood long-jointed, 
leaf three-lobed. Origin, Carolina. Closely resembles Herbe- 
mont. 

Logatt. Bunches medium, shouldered, compact ; berries rather 
large, oval, black ; flesh juicy, with little pulp, and a moderate 
flavor. Vine a slender grower ; leaves small, three-lobed. 
Early. 

Miles. Bunch and berry small ; juicy, vinous, good. Hardy ; 
moderate grower, productive. 

Merrimack. (Rogers' No. 19.) Bunch medium, rather short; berry 
large, round, black ; flesh tender, sweet, of good quality. Quite 
early. 



Dark Red, Purple, or Black. 403 

Missouri. Bunches loose ; berries small, round; skin thin, nearly- 
black ; tender, sweet, pleasant, with little pulp ; moderately pro- 
ductive, growth slow, wood short-jointed ; leaves deeply three- 
lobed. 

Mottled. Bunches medium, compact ; berries medium, round, 
mottled, changing to purple ; sweet and sprightly, very good. 
Ripens soon after Delaware, hangs long. Kelly's Island, Lake 
Erie. 

Norton's Virginia.' Bunches long, moderately compact ; ber- 
ries small, round ; skin thin, dark purple ; pulpy, vinous, some- 
what harsh, rather pleasant and rich. Shoots strong, hardy. 
Mostly grown at the South and West. 

Ohio. (Longworth's Ohio, Segar-Box.) Bunches large, long, loose, 
tapering, shouldered ; berries small, round ; skin thin, purple, 
bloom blue ; tender, melting, sweet, excellent, with no pulp ; a 
good bearer. Shoots long-jointed, strong ; leaves large, three- 
lobed ; origin unknown. As far south as Cincinnati it succeeds 
well, but tender further north. 

Raabe. Bunches small, compact, rarely shouldered ; berries small, 
round, dark red, thick bloom; flesh very juicy, scarcely any 
pulp, good. Phila. 

Senasqria. Bunch medium, sometimes large, compact ; berry 
medium, purplish black, tender, juicy, free from pulp, becoming 
sweet when fully ripe ; very good. Origin, Croton Point, N. Y. 
A cross of Concord and Black Prince. 

Telegraph. Bunch above medium, compact ; berry rather large, 
round, black, juicy, with some pulp, of moderate quality, valu- 
able for its earliness (ripening about the same time as Hartford); 
vine hardy, vigorous. Origin, near Philadelphia. 

To-Kalon. Bunches large, shouldered ; berries varying from oval 
to oblate, dark, with a bloom ; sweet, excellent, without foxi- 
ness, toughness, or acidity. Perfectly hardy, and with good 
treatment an early and abundant bearer. A little earlier than 
the Isabella. Lansingburgh, N. Y. Liable to rot, and variable 
in ripening and quality. 

Union Village. (Ontario.) Bunches very large, compact, shoul- 
dered ; berries very large, round ; skin thin, black, with a bloom; 
sweet, with a pleasant, moderate flavor. A good and very showy 
sort, rather tender at the North. 

Wilder. (Rogers' No. 4.) Bunch large, compact, shouldered ; 
berry large, round, black, with a thin bloom ; flesh tender, with 
a little pulp, sweet, slightly aromatic, of good quality. Ripens 
with Concord ; succeeds in many localities. 



404 



Native Grapes. 



Class II. Light red or broiu7i. 

Agawam. (Rogers' No. 15.) Bunch large, moderately compact, 
and shouldered. Berry large, nearly round, dark dull reddish- 
brown. Flesh tender, little pulp, very slightly partaking of the 
foxy aroma ; of good vinous flavor. Season medium, or soon 
after Concord. Vine a strong grower and great bearer, but the 
fruit easily affected by rot. 

Bland. (Bland's Virginia, Powell.) Bunches loose ; berries round, 
pedicels long ; skin thin, pale red ; flesh slightly pulpy, pleasant, 
delicate, sprightly. Late. Rarely ripens well as far north as 43* 
lat. A moderate bearer. Origin, Va. 

Diana. A seedling from the Catawba, which it resembles, but 
paler, or a pale grayish red ; bunches compact ; berries round, 
almost without pulp, juicy, sweet, rich. It ripens best on poor 
soils. Origin, Milton, Mass. 

One of the most highly esteemed American grapes — its character 
being lessened by variableness in ripening on the same bunch 
and by a difference in quality in different localities. An excellent 
keeper, retaining its freshness through winter. 

Catawba, see last class. 




Fig. 446. — Diana. 



Fig. 447. — Dela-7uare . 



Fig. 448. — lona. 



Delaware. Bunches small, compact, generally shouldered ; ber- 
ries smallish, round ; skin thin, light red, translucent ; exceed- 
ingly sweet, aromatic. Early. A vigorous grower under high 
culture ; requires a strong, rich soil. An early and profuse bear- 
er. Hardy. Delaware, Ohio. One of the most excellent and 
popular of all American grapes, especially at the North and East ; 
often injured by overbearing. 

Diana Hamburgh. Bunches large, compact, shouldered ; berries 
large, round, dark red when fully ripe, tender, free from pulp, 
sweet, aromatic. Season between Concord and Diana. Raised 
from seed of the Diana impregnated with Black Hamburgh, by 
J. Moore, Rochester, N. Y. A slow grower. 



Light Red or Brown. 405 

Goethe. (Rogers, No. i.) Bunch rather large, moderately compact, 
shouldered ; berry quite large, oval, yellowish green, often more 
or less blotched or shaded dull red ; flesh tender, with no pulp, 
sweet, slightly aromatic, and when well ripened of excellent qual- 
ity. Rather late, occasionally ripening well at the North, better at 
the South. Vine vigorous and productive. This has more of the 
' exotic character than any other of Rogers' hvbrids, and therefore 
less reliable and more subject to mildew. 

Tona. Bunches large, shouldered, not compact ; berries medium, 
round, pale red, becoming dark red at maturity ; flesh tender, 
with little pulp, and with a rich, slightly vinous, excellent flavor. 
Peekskill, N. Y. Fails in most localities, and often much in- 
jured by overbearing. 

Lindley. (Rogers' No. 9.) Bunch medium in size, rather long and 
compact ; berry medium, nearly round, reddish, sweet, slightly 
aromatic, very good when well grown. Rather early. Vine 
vigorous and productive. 

Massasoit. (Rogers' No. 3.) Bunch medium, rather loose ; berry 
rather large, roundish, light red, sweet, good ; early, a little be- 
fore Concord. Vine moderately vigorous. 

Michigatt. Bunches large, often two-shouldered ; color resembling 
Catawba, but redder, juicy, sweet, rich, with a fine perfume. 
Ripens two weeks before Catawba. 

Northern Muscadine. Bunches small, short, compact ; berries 
medium, round, brownish red ; skin thick, with the character 
and odor of the brown Fox grape. The berries fall from the 
bunch as soon as ripe, which is about one week before Concord. 
New Lebanon, Columbia co., N. Y. Valuable only for its earli- 
ness and extreme hardiness. 

I Salem. (Rogers' No. 22.) Bunch large, short, rather compact; 
berry large, round, dark dull red ; tender, nearly free from pulp, 
of a moderate but very agreeable flavor. Season medium. Vine 
vigorous and productive ; succeeds in many localities. 

Scuppernong, see next class. 

Venango. Bunches compact ; berries fine lilac ; pulp tough, but 
with a peculiar, aromatic flavor, which makes it valuable for 
kitchen use. Two weeks before Catawba. Vigorous. Hardy. 

Walter. Bunch moderate in size, shouldered, compact ; berry 
medium, round, light red, skin thick, flesh sweet, aromatic, of 
excellent flavor ; season medium. Origin, Poughkeepsie, N. Y., 
a cross of Delaware and Diana. 



4o6 , Native Grapes. 



Class III. White, yellow or green. 

Aftna. Bunches large, loose, shouldered ; berries large, white, 
with a thin white bloom ; flesh tough at the centre, juice between 
pulp and skin sweet and excellent. October — too late for ripen- 
ing at the North. A seedling of the Catawba. 

Allen'' s Hybrid. Bunches rather large, shouldered, compact ; ber- 
ries medium, round • skin thin, pale amber when fully ripe ; flesh 
tender, without pulp, with a sweet, rich, delicious flavor. A hy- 
brid between native and exotic species, moderately hardy, much 
liable to mildew. Season medium. 

Cassady. Bunches medium, compact, sometimes shouldered ; 
berries small, round, greenish white, sometimes with a pale am- 
ber blush ; flesh juicy, little pulp, flavor pleasant, good. Phila. 
Strong grower, leaves woolly beneath. Fails in some localities. 

Clara. Bunches medium, loose; berries medium, round, green; 
flesh tender, juicy, rich, sweet and delicious. Phila. Of foreign 
parentage. 

Croton. Bunch medium in size, not very compact, shouldered ; 
berries varying from small to medium, light greenish yellow ; 
skin thin, flesh juicy, sweet, with an excellent pleasant flavor. 
Ripens early. A cross of the Delaware with the Chasselas ; 
liable to mildew in some localities. 

Cuyahoga. Bunches medium, shouldered, compact ; berries rather 
large, round, pale greenish white, bloom thin ; flavor moderate. 
Too late for the North and liable to mildew. 

Lydia. Bunches above medium ; berries large, oval, greenish 
white, with a tinge of rose in the sun ; sweet, excellent. Ripens 
with the Delaware. C. Carpenter, Kelly's Island, Ohio. 

Martha. Bunches medium, rather loose, shouldered ; berries large, 
round, pale yellow ; slightly pulpy, sweet, juicy, a little foxy. 
Vine a hardy, healthy, and strong grower. A seedling of Concord. 

Mary. Bunches quite large, loose ; berries medium, round, nearly 
white, translucent ; flesh tender, little pulp, sweet and sprightly, 
very good. Rather late. Kelly's Island. 

Maxatawney. Bunches medium, moderately compact, not shoul- 
dered ; berries light greenish yellow, tinged with amber ; flesh 
tender without pulp when ripe, quality excellent. Vine hardy. 
Ripens rather late. The Maxatawney much resembles the Re- 
becca in flavor and general appearance, but while it is hardly 
equal to the latter in quality, it is a better grower. Berks co., 
Penn. 



Dark Red, Purple, and Black. 407 

Rebecca. Bunches nearly cylindric, compact, heavy, often shoul- 
dered ; berries, medium, oval; color 
light green in the shade, golden in /j 

the sun, with a light bloom, some- 
what translucent ; flesh juicy, sweet, 
delicious. Ripens nearly with Con- 
cord, and keeps a long time. When 
fully ripe, one of the finest flavored 
of all grapes. Moderate grower ; 
foliage tender. Hudson, N. Y. 

Scuppcrnong. (Fox Grape or Bullet 
Grape of the South, American Mus- 
cadine.) This is a distinct Southern Fig. i^^.— Rebecca. 
species, the Vitis viilpma. Bunches 

very small, loose ; berries round, large ; skin thick ; pulpy, juicy, 
sweet, strongly musky. The "White" is light green; the 
"Black" dark red; the color of the tendrils corresponding in 
each variety. Leaves quite small, glossy on both sides. Very 
tender at the North. 

Taylor'' s Bullitt. Bunches medium, loose, with many imperfect 
berries ; berries rather small, greenish white, of moderate qual- 
ity. A strong grower, Ky. 




FOREIGN GRAPES. 

Class I. Dark red, purple, and black. 

Black Barbarossa. (Prince Albert.) Bunches very large, shoul- 
dered, compact ; berries large, black, with a thick bloom ; juicy, 
of fair quality. A new, popular, late exotic sort. Very late. 

Black Cluster. (Burgundy, Black Burgundy, True Burgundy, 
Small Black Cluster, Early Black, Black Orleans.) Bunches 
small, very compact ; berries rather small, roundish, black, 
sweet, good. Season early mid-autumn. Hardy in N. Y. Dis- 
tinguished from Miller's Burgundy by the absence of down on 
the leaf. 

Black Frontignan. Bunches rather long, scarcely medium 
size ; berries medium, round, black ; musky, sweet. The Blue 
Frontignan has more compact bunches, with berries nearly 
round, purplish, less musky, and not quite equal to the pre- 
ceding. 

Black Hamburgh. (Red Hamburgh, Purple Hamburgh, Brown 
Hamburgh, Frankendale, Hampton Court Vine.) Bunches large, 



4o8 Foreign Grapes. 

shouldered on both sides ; berries very large, roundish, some- 
times oval, deep brownish purple, becoming black ; flavor sugary 
and rich. A good bearer. Needs a grape-house, rarely ripen- 
ing well in the open air. The best variety for cultivation under 
glass. 

The Muscat Hambtirgh is a musky, rich, excellent sub-variety, 
with large bunches and large dark berries. 

Wilmofs New Black Hainburgh is similar, bunches shorter, fruit 
larger, bloom very thick, flesh firm, a little coarser, but nearly 
or quite equal to the common Hamburgh. Allen says it is un- 
certain in quality, often fine, but as often too astringent ; it 
requires always to hang long after it has colored before cutting ; 
in a poor situation it does not set well. 

Black Lombardy. (West's St. Peter's.) Bunches large, shoul- 
dered ; berries large, roundish oval, black; flavor rich. Keeps 
well. Late. Leaves small, becoming purple. 

Black Muscat of Alexandria. Bunches large, shouldered ; berries 
large, oval ; skin thick, reddish, becoming black ; flesh firm, 
rich, musky. Requires fire-heat. 

Black Prince. Bunches very long, not wide at base ; berries 
large, thinly set, oval ; skin thick, black, with a thick blue 
bloom ; flavor sweet and excellent. A good bearer. Sometimes 
ripens in the open air at the North. 

Black St. Peter's. Bunches rather large and loose ; berries 
large, round, black, sweet, of excellent flavor. Ripens late ; 
well adapted to a cold vinery. 

Black Tripoli. Bunches medium, shouldered, rather loose ; ber- 
ries large, round, purplish black ; sweet, rich, high flavored. 
Rather late ; requires fire-heat. 

Early Black Bordeaux. Bunches short, shouldered ; berries 
medium, tender, melting, rich. An excellent early sort. 

Early Black July. (July Madeleine.) Bunches small, compact ; 
berries small, spherical, black, bloom blue, skin thick ; flavor 
acid, becoming rather sweet, not rich. Very early ; ripens in 
open air soon after midsummer. 

Esperione. Bunches very large, shouldered ; berries dark purple, 
bloom thick; pleasant, not rich. Rather hardy — a strong grower. 

Fintindo. Bunches large, compact, shouldered ; berries large, 
roundish oval, dark purple ; sweet, rich, aromatic. Resembles 
• Black Hamburgh, but earlier. 

Lady Downe'S. Bunches large, loose, shouldered ; berries rather 
large, roundish oval, firm, sweet, rich. Hangs long after ripen- 
ing. A valuable late sort. 



Light Red or Brownish Red. 409 

Miller's Burgundy. Bunches short, thick, compact ; berries 
roundish oval ; skin thin, black, with a blue bloom ; flesh tender, 
sweet, high flavored. An old, well known sort, hardy in most 
localities. 

Schiras. Bunches long, loose, shouldered; berries irregular, ob- 
long oval, reddish purple, bloom thick ; flesh juicy, sweet, aro- 
matic, excellent. Quite early ; a strong grower. 

Zinfindal. Bunches large, shouldered ; berries medium, round, 
very black ; acid, becoming good when fully ripe. 

Class II. Light red or brownish red. 

Grizzly Frontignan. (Red Constantia, Red Frontignan, Gray 
Muscat.) Bunches rather long, tapering, slightly shouldered ; 
berries above medium in size, round, compact ; reddish gray, 
bloom thick; juicy, rich, musky, high flavored; hangs well; 
ripens before Hamburgh and the other Frontignans. For forc- 
ing, cold or late house. The berries are liable to shrivel, and are 
delicate and do not keep well when ripe. 

Lombardy. (Red Lombardy, Queen of Nice, Flame Colored 
Tokay, Wantage, Rhemish Red.) Bunches large, very compact, 
requiring thinning, shouldered ; berries large, roundish ; skin 
thick, pale red : flesh firm, with a moderate flavor. 

Red Chasselas. (Red Muscadine.) Bunches medium, loose ; ber- 
ries medium, round, pale green, soon becoming red ; sweet, very 
good. Young wood red. 

Red Traminer. Bunches small, compact ; berries small, round, 
rose color, flavor good. 

Class III. White, green, or yellow. 

Charlesworth Tokay. Bunches long, compact ; berries large, oval, 
white ; skin thick, with a rich, excellent, Muscat flavor. Hangs 
long, and is adapted to a forcing or late house. English. 

Ciotat. (Parsley-leaved.) Bunches medium, rather loose ; berries 
round ; skin thin, white ; pleasant, but not rich. Leaves deeply 
divided ; grows in open air, but much better under glass. 

Early White Malvasia. (Grove End Sweetwater, Early Chasselas, 
White Mellier.) Bunches medium, shouldered ; berries small, 
yellowish white ; skin thin ; sweet, juicy, agreeable. Early, 
good bearer, ripens in open air. 

Golden Champion. Bunch large, shouldered ; berries quite large, 
oval or round ; firm, juicy, tender, very rich. 
18 



41 o , Foreign Grapes. 

Golden Hanibtirgh. Bunches large, shouldered ; berries large, 
oval, pale yellow ; skin thin ; flesh tender, rich, vinous, showy. 
Ripens with Black Hamburgh. A fine new white grape. 

Musk Chasselas . Bunches medium, loose ; berries medium, round, 
yellowish white ; juicy, very rich, musky. Liable to crack. 

Pitmaston White Cluster. Bunches small, compact, shouldered ; 
berries large, round, amber colored, sometimes with a little faint 
russet when fully ripe ; skin thin, flesh tender, juicy, rich, of fine 
flavor. Open air, cold or forcing house. A seedling from Black 
Cluster. Very early and good. 

Royal Muscadine. (Chasselas, White Chasselas, Early White 
Teneriffe, Chasselas de Fontainebleau, White Muscadine of 
some.) Bunches large, long, sometimes shouldered ; berries 
. rather large, round, greenish, becoming a golden amber ; skin 
thin, flesh tender, rich, delicious. Does not hang well — cracks 
some seasons. Distinguished from Sweetwater by its larger ber- 
ries and stronger growth of shoots. 

Chasselas de Bar Sur Aube much resembles the Royal Muscadine, 
but is earlier, and rather superior in flavor ; the bunches, under 
good cultivation, are often ten or twelve inches long, usually not 
shouldered ; very productive. For forcing or cold house. 
Golden Chasselas is earlier — the bunch sets badly. 

Syrian. Bunches enormously large — have weighed 19 lbs., being 
22 inches long and 19 broad — irregular, shouldered; berries 
large, oval, tawny yellow ; skin thick, flesh firm, solid, mode- 
rately juicy and sweet, not rich. Late ; needs fire-heat; hangs 
well. Wood and foliage large. Supposed to be the grape of 
Eshcol, mentioned in the Sacred Scriptures. 

White FrontignaN. (Muscat Blanc, White Constantia.) 
Bunches medium in size or long, sometimes shouldered, usually 
not, rather dense ; berries medium or large, round, dull white or 
yellow, when well ripened a beautiful amber, bloom thin, skin 
thin; tender, rich, perfumed — one of the best Muscat grapes. 
Productive in a vinery, adapted to a cold, forcing, or late house 
■ — requires a dry situation ; on a wet soil not worth cultivating. 
Ten days later than Hamburgh. 

White Hamburgh. (White Lisbon, White Portugal, White 
Raisin.) Bunches large, loose ; berries large, oval ; skin thick, 
greenish white ; flesh with a slight Muscat, rather poor flavor. 
The famous Portugal grape of commerce. 

White Muscat of Alexandria. (Jerusalem Muscat, Malaga, 
Frontignac of Alexandria, Passe Musqu^.) Bunches very large, 
9 to 12 inches long, loose, irregular, do not set well ; berries very 



White, Green, or Yellow. 4H 

large, oval, pale amber, skin thick; flesh firm, crisp, rich, deli- 
cious, perfumed — often seedless. One of the richest Muscat 
grapes. Needs a vinery, and best with fire-heat — hangs long. 
It is a firm-fleshed or breaking grape, and, when well ripened, 
cannot be exceeded in richness. 

The Cannon-Hall Muscat is a seedling sub-variety, improved in 
size, but hardly so rich in flavor, and uncertain in bearing. 

The Tottcnhani Park Muscat, also a sub-variety, is not quite so 
rich as the original, but sets better, and hangs well. 

Bowood Muscat is a cross Of the Cannon-Hall and Muscat of Alex- 
andria. Bunches very large, well shouldered; berries large, 
inclining to obovate, greenish yellow; flesh firm, juicy, with a 
rich, sugary, Muscat flavor. A new variety of high promise. 

Portuguese Muscat resembles the White Muscat, but is more highly 
musk-flavored. 

White Nice. Bunches very large — have weighed eighteen pounds 
— shouldered, loose ; berries medium, or rather small, round ; 
greenish white, approaching yellow, sweet, good, rich-flavored ; 
hangs well. Growth strong, leaves very downy beneath. Needs 
fire-heat. 

White Rissling. Bunches medium, compact ; berries rather small, 
round, juicy, tender, sprightly. 

White Sweetwater. (Early White Muscadine, White Musca- 
dine of Lind., Early Sweetwater.) Bunches medium in size, 
loose, usually shouldered ; berries medium in size, round, yellow- 
ish green, skin thin ; crisp, watery, sweet, moderately rich. In- 
ferior to Royal Muscadine, but two weeks earlier, ripening by 
the end of summer. Ripens in open air ; shoots tender. 

White Tokay. (Genuine Tokay.) Bunches medium in size, com- 
pact ; berries round-oval, dull white ; skin thin ; delicate, sweet, 
perfumed. Leaves deeply five-lobed, lower surface with a silky 
down. Ripens in open air. 

Verdelho. Bunches rather small, loose ; berries small, varying in 
size; yellowish green, a little translucent, slightly acid, becoming 
rich and excellent. Strong grower. 



CHAPTER IX. 



THE STRAWBERRY. 

In the cultivation of this early and delicious fruit, the requisites 
for success are chiefly : 

1. A good, deep, rich soil. 

2. Clean cultivation between the rows. 

3. A renewal by planting as often as the vigor of the plants de- 
clines. 

4. Selection of suitable varieties. 

Soil. Any deep, rich soil, which will afford fine crops of corn 
and potatoes is well adapted to the cultivation of the Strawberry. 
To be uniformly productive, it must be deeply trenched, either by 
the spade or by double ploughing, and well enriched with manure. 
Fine crops, it is true, may be obtained without trenching, but not 
in such excellence, profusion, or certainty, in all seasons. It rarely, 
but sometimes happens that the soil is made too rich. The usual 
error is the reverse. 

Strawberries are increased by rooted runners, which are usually 
thrown out from the plants soon after bearing, and they root late 
in summer and in autumn. These new plants succeed best if set 
out the following spring ; but strong plants may be set out in autumn 
in light soils, or in heavier soils if the roots are carefully spread out 
and the earth trodden compactly. 

Transplanting. Early in the spring is the best season for setting 
out strawberries. If the work is done well they will bear a mode- 
rate crop the same season, and a heavy one the next. The best 
plants are the well rooted runners from last autumn. They should 
be well taken up, so as to secure all the fibres, lifting the roots out 
with a spade and shaking the earth carefully from them ; if pulled 



Straivherries. 



413 



severely by the hand the roots will be torn off. The older and 
dead leaves should be cut off from the plants, and the roots trim- 
med to about two and a half inches long. For ordinary field culture 
they may be set out with a dibble (Fig. 450), care having beenpre- 





Fig. 450. — Straivberry plant set out luitJi 
a dibble or in the cotnmon may. 



Fig. 451. — Stramberry plant set out 
by sj>reading the roots. 



viously taken to immerse the roots in mud to prevent drying. But 
for more finished or for garden culture, it is better to spread the 
roots out like the frame of an umbrella (Fig. 451), and set them in 
a hole broad enough, with a small mound in the centre, on which 
the spread roots rest, and form a cap, as shown in Fig. 452. 




Fig. 432. — Hole for setting the spread roots of a strawberry plant. 



Next to early spring the best season at the North for transplant- 
ing is just after the crop has been gathered, during the period of 
suspension in growth which occurs at that time. The plants will 
immediately take root, become well established before winter, and 
bear a ^ood crop the following season. As the weather is often 
quite dry and warm at this time, precaution must be used to prevent 
the plants from perishing by drought. All the leaves, except the 
small central ones, should be cut off, the roots kept wet and care- 
fully spread out when set, as just described. The earth should be 
well settled about them with water, and mellow earth then drawn 
over the surface. A covering of fine manure, an inch or two in 
thickness, is then spread on the ground to preserve the moisture. 



414 , Stra.iuberries. 

It is only in cases of severe drought that further watering is required. 
But when given it should be copious and repeated daily until the 
fresh leaves begin to expand. By this treatment scarcely a plant 
will be lost. 

Transplanting early in autumn, although succeeding well as far 
south as Philadelphia, or even at New York city, is often attended 
with failure further north, the plants being thrown out and frozen 
in winter. Treading the earth firmly about the plants when set, 
lessens the liability to winter killing. 

A spontaneous renewal of plants, may be effected by allowing 
runners to fill up the spaces between the rows, and then spading in 
the old rows. By thus filling alternate spaces in two successive 
years, an annual supply of fruit is afforded. This method of re- 
newal has not been generally adopted. 

Mulching among the plants, to keep the berries from becoming 
soiled with earth, should not be omitted. Straw answers a good 
purpose, and is more easily and neatly applied, if chopped short, 
say two or three inches. Rye straw, threshed by hand, will lie 
more smoothly than any other long straw. Applied in autumn, 
straw will protect from winter killing, and may be renewed or re- 
tained in spring. 

Cultivation of Strawberries. — Clean cultivation is a most 
essential requisite. On a large scale, it may be very cheaply ac- 
complished by a horse and cultivator, the rows being about three 
feet apart, and the plants a foot to a foot and a half in the rows. 
The treatment may be varied with circumstances, provided the 
great leading requisite is constantly kept in view, namely, to allow 
no weeds to get above the surface. This is the great cardinal essen- 
tial, which must not be departed from. After the plantation is set 
out in clean, well prepared soil, stir the ground often enough to 
destroy the sprouting weeds before they get to the light. The 
work may be then done with less than a tenth of the labor required 
after the weeds are several inches high ; and all the labor of this 
frequent stirring is more than repaid by the increased growth and 
vigor given to the plants, to say nothing about the weeds. If the 
plantation is small, the work may be done with a garden rake ; if 
large, with a one-horse cultivator, or perhaps better, with a fine 
toothed one-horse harrow. If this is attended to thoroughly 
through autumn, the plantation may be mulched at the beginning 
of winter with straw. It will be better, especially for heavy soils, 
to remove the mulching in spring and mellow the surface one or 
more times before the plants blossom. This may be done by 



Straivherrics . 415 

raking the mulch into every alternate row, and then, after the de- 
nuded spaces are stirred, to rake it back again and do the other 
rows. The mulch being replaced by flowering time, the berries 
will be kept clean. Some cultivators, who have small plantations, 
do not disturb the mulch in spring, but loosen the soil through it 
with a pronged hoe — but whatever course is adopted, see that the 
weeds do not grow. 

Strawberry Runners. — The formation of runners exhausts and 
checks the plants more than a dense mass of weeds. If you 
wish them to become strong, and bear large, excellent fruit, and 
plenty of it, keep the runners cut off, and repeat the operation 
once a week through the summer. Begin the work as soon as 
the plants begin to form runners, and not after they have sent 
them out in profusion — which is usually immediately after bearing 
time. If intended for increase, and to form new beds, a small 
portion of the bed may be permitted to run and root. Some 
varieties will often bear profusely for a single season, even when 
the plants run thickly together ; others, and more particularly the 
larger sorts, must be cleared of runners and kept well cultivated, 
or they will bear small crops. 

Strawberries are injured in winter by severe winds, and by 
the successive heaving of freezing and thawing. They will always 
start earlier and fresher when covered. Sometimes snow will be 
an ample protection, but it must not be relied on. A thin coating 
of straw, evergreen boughs or even cornstalks, will shield and pro- 
tect the surface of the ground, but it should not be applied till 
winter is close at hand, and after the ground is frozen hard is not 
too late. Do not forget to loosen up this mulching very early the 
next spring, and stir and mellow the soil. 

Early Strawberries . — The following method has been success- 
fully tried in some places : Cover a good, well managed, clean 
bed of strawberries, the runners of which have been kept off, so as 
to form large vigorous stools, with dry forest leaves early in win- 
ter, three or four inches thick. Remove these leaves in February 
in the Middle States, and in March in the North, and place over 
the plants a frame with sash. Bank the sides with leaves, and 
cover the sash in severe weather. The plants will start early, and 
give ripe fruit at the usual blooming time. Airing and water 
must not be neglected. 

For garden culture it is most convenient to provide beds about 
five and a half feet wide, with walks or alleys two feet wide between 
them. Four rows are then set in each bed, a foot and a half 



41 6 , Strazvberries. 

apart, and the outer six inches from the edges of the bed, as shown 
in this diagram : 

ALLEY. 



The plants may be about a foot apart in the rows. This arrange- 
ment allows the picking of the berries from the alleys on each side 
without treading on the beds, the distance to the second or inner 
rows being only two feet. If the ground is more limited, beds two 
feet and a half wide may be made and but two rows planted, as in 
the diagram below : 

ALLEY. 

*************** 
ALLEY. 

In setting out strawberry plants, the following rules may be ob- 
served : I. Use well rooted one year plants. 2. Make the rows 
straight and parallel by a stretched cord. 3. Take up in a moist 
time if practicable. 4. In a dry time water the plants well before 
taking up. 5. Dip the roots in thin mud before setting. 6. If 
watered after setting, finish by drawing on mellow surface earth, 
and avoid covering the crown. 7. Plants set at midsummer should 
have the surface about them covered with fine manure an inch 
deep to keep it moist and prevent crusting. 

Selection of Varieties. — Independently of fine quality, the 
selection of suitable varieties is of great importance. Some sorts, 
celebrated and highly recommended, will not yield a tenth part of 
the crop afforded by others. The most productive, among which 
the Wilson is conspicuous, have yielded at the rate of one hundred, 



Strazvberries. 



417 



and often two hundred bushels per acre ; the ground, at the period 
of ripening, glowing with the dense red clusters which nearly cover 
the surface ; while on some foreign varieties the fruit is so thinly 
scattered and imperfect, that whole square feet are destitute of fine 
specimens. 



Staminate and Pistillate Sorts. 

As the productive qualities of strawberries depend so essentially 
on the presence of the stamens axid pistils, some attention to this 
part of the subject becomes indispensable to their succcessful 
culture. 

Modern cultivators divide all strawberries into two distinct 
classes, one being termed stamittate 
(or " male"), in which the stamens 
are fully developed, and possess 
the power of fertilizing the germ ; 
and the other being termed //j-///- 
late (or "female"), in which the 
stamens are abortive, or so small 

and imperfectly develoDed that they staminai^jfo^vers. Pistiiiateliowers. 
fail to accomplish fertilization. Figs. 
453 and 454 represent the usual appearance of these two kinds of 




Fig. 453- 



Fig- 454- 





Fig. 455. 
Pistillate flower, jnagntflea. 



Fig. 456. 
Sta7ninate flower, magnified. 



flowers ; and Figs. 455 and 456, magnified portions of the same, 
Fig. 456 exhibiting a part of the flower of the Large Early Scarlet, 
and Fig. 455 the same of Hovey's Seedling ; a, being the stamens, 
and b, the pistils. By the use of a microscope it will be found 
that the former is abundantly supplied with pollen or fertilizing 
dust, while the latter is nearly or totally destitute. Hence Hovey's 
Seedling, or any other pistillate variety, can never, or but very im- 
perfectly, fertilize its own flowers, and the impregnation must be 

derived from a staminate sort. 

'18* 



41 8 Strawberries. 

In planting strawberry beds, it is important, therefore, to know 
the character of the flowers. Nothing is easier than to distinguish 
the two when in blossom. This distinction is given in the arrange- 
ment of varieties which follows. About one-quarter staminates are 
usually regarded as abundant for fertilizing a bed of pistillates. 
To prevent intermixture of the two sorts by runners, they may be 
planted in alternate strips, as indicated by the following diagram, 
S representing stammate, and P pistillate varieties : 



p p p p 




s 




p p p p 




s 




p p p p 




s s s s 


p p p p 




s 




p p p p 




s 




p p p p 




s s s s 


p p p p 




s 




p p p p 




s 




p p p p 




s s s s 


p p p p 
p p p p 




s 
s 




p p p p 
p p p p 




s 
s 


^ 

^ 


p p p p 
p p p p 


^ 

^ 


s s s s 
s s s s 


p p p p 




s 




p p p p 




s 




p p p p 




s s s s 


p p p p 




s 




p p p p 




s 




p p p p 




s s s s 



In selecting two varieties for this purpose, perfect fertilization 
requires that their season of flowering should be nearly at the same 
time. Hence early and late flowering sorts will not succeed well 
together for this purpose. Nearly all sorts most commonly culti- 
vated at the present time are staminate, and do not require this 
arrangement of beds for fertilization. 



VARIETIES. 

ARRANGEMENT. 



Class I. Scarlet and Pine Strawberries. 

(Scarlet strawberries have small flowers ; leaves rather long, thin and light green, sharply 
serrate ; fniit bright color, acid or sub-acid, seed deeply sunk. {Fragaria virginiana.) 
Pine strawberries are characterized by rather large flowers, leaves broad, dark green, 
sometimes obtuse ; fruit large, not acid, rather smooth, seeds little sunk. [Fragaria 
grandijHora.') These two sorts have been much hydridized and crossed, until it is now 
difficult to assign many varieties to either separately.) 

Section I. Flowers staminate. 
Section II. Flowers pistillate. 



Strawberries. 419 

Class IT. Alpine and Wood Strawberries. 

CFlowers rather small, perfect : leaves small, thin, light green ; fruit small, sweet, parting 
freely from the calyx. Fragaria vesca.) 

Class III. Hauteois Strawberries. 

(Leaves large, pale green, on tall stalks ; fruit-stalk tall and erect ; fruit dull purplish. 
Fragaria elatior.) 

Class IV. Chili Strawberries. 

(Leaves very hairy, thick, obtusely serrate ; fruit very large, pale, insipid. Tender. Fra- 
garia chiUnsis. ) 

Class V. Green Strawberries. 

(Leaves light green, plaited ; flesh solid. Of little value.) 



Class I. Scarlet and Pine Strawberries. 
Section I. Flowers staminate. 

Agriculturist. Very large, nearly conical, sometimes coxcomb- 
ed, somewhat necked ; deep scarlet ; flesh firm, of a pleasant, 
moderately good flavor. A strong grower. N. J. Fails in many 
localities. 

Alice Maude. Large, conical, dark glossy scarlet ; juicy, rich, 
excellent. Plant strong, vigorous — requires deep and rich culti- 
vation. Foreign. 

Austin Shaker. (Austin, Shakers' Seedling.) Very large, round- 
ish, light red ; soft, usually hollow, of moderate or poor flavor. 
Productive. 

Barms' Mammoth. Large, roundish conical, dark crimson ; sub- 
acid, good. An uncertain bearer. Poughkeepsie, N. Y. 

Black Defiance. Large, deep red, roundish conical ; flesh firm, 
season medium. New — of high promise. 

Boston Pine. (Bartlett.) Large, roundish, very slightly conical, 
regular ; deep red ; flesh pale scarlet, solid, rich flavored, hardy. 
Often productive. Needs a fertile soil, and cultivation in "hills" 
or rows. Early. Fails entirely when allowed to cover the bed. 



420 Strawberries. 

Brighton Pine. Large, conical ; deep crimson, with a rich, sub-acid 
flavor. Early, hardy, sometimes productive — often a poor bearer. 

British Queen (Myatt's). Very large, roundish, sometimes cox- 
comb-sliaped ; color rich scarlet ; flesh ricli, tender, rather early. 
A poor bearer, and hence unworthy of cultivation. In England, 
productive and superb. 

Brooklyn Scarlet. Medium or large, long, conical, necked ; sweet, 
flavor excellent. Productive. By some regarded the best of the 
famous " Tribune Strawberries." 

Charles Downing. Rather large, ovate-conical, regular ; color 
deep scarlet ; flesh firm, juicy, rich. Plant vigorous and produc- 
tive. Valuable in nearly all localities. Raised by J. S. Downer, 
Kentucky. 

Colonel Ellsworth. Large, roundish, necked, dark crimson ; rather 
firm, flavor moderate, dry. Early, productive. Staminate. One 
of the three "Tribune" berries. Mostly a failure, and little 
known. 

Ctishing. Rather large, roundish conical ; light scarlet; flesh ten- 
der, pleasant, sprightly, of moderate flavor. Phila. 

Cutter, or Cuttefs Seedling. Medium or large, conical, slightly 
necked ; bright scarlet ; soft, sweet, good. Productive. 

Downer's Prolific. Medium, roundish ovate ; dark red ; flesh 
soft, rather acid, moderately agreeable. Very productive. 

Frenches Seedling. Large, roundish oval, of uniform size ; light 
scarlet, handsome ; sweet, very good. Valuable for market. 
Early. Vigorous, productive. 

Genesee. Rather large, roundish, somewhat oblate, generally 
necked ; scarlet inclining to crimson ; tender, juicy, mild, pleas- 
ant. Hardy, vigorous. Rochester, N. Y. Mostly superseded. 

Georgia Mammoth. Medium, conical ; dark crimson ; firm, acid. 
Productive — valuable for its lateness. 

Goliath. (Kitley's Goliath.) Large, irregular ; scarlet ; rich, high 
flavor. Requires much room and high culture. English. 

Hathaway . Large, roundish oblong, deep scarlet ; flavor rich, 
acid. Plant vigorous and productive. Michigan. 

Hooker. Large, broadly conical, regular, large specimens cox- 
comb-shaped ; dark crimson ; ratlier tender, juicy, with a fine, 
rich flavor. An excellent sort, but rather tender, requiring winter 
covering, and for this reason is passing out of cultivation. 

Iowa. (Washington.) Rather large, roundish ; light orange scar- 
let ; tender, juicy, very acid. Early. Hardy and vigorous. 
Western. 



Strawberries. 



421 



Jenny Lind. Medium, conical, rich glossy crimson ; firm, juicy, 
rich sub-acid. Mass. A valuable very early sort. 





Fig, 457. — Hooker Strawherry. 



Fig. 458. — Joiva. 



JUCUNDA. Large, conical, rarely coxcombed ; glossy, brilliant 
scarlet; seeds prominent; flesh white, with pale salmon centre, 
firm, juicy, of moderate quality — often poor. A profuse bearer 
on some soils, and valuable for market, bearing long conveyance. 
Rather tender. Late. 







Fig. 459. — Jvcunda. 

Keene's Seedling. Large, roundish oblate, often coxcomb-shaped, 
shining, dark purplish scarlet ; firm, rich, high flavored. Rather 
early. Of the highest reputation in England, but tender, unpro- 
ductive, and nearly valueless here. 

Kentucky. Large, roundish conical, dark red ; moderately firm ; 
slightly acid, rich ; good. Plant vigorous, with strong fruit- 
stalks ; productive. Valuable for its lateness. New. 



422 



Strawberries. 




La Constante. Large, handsome, crimson ; juicy, sweet, high 
flavored. A fine strawberry, but of moderate productiveness, 
and not adapted to general cultivation. 

Large Early Scarlet. Medium, 
roundish ovate, regular ; bright 
scarlet ; tender, rich, excellent. 
Very early. Productive at the 
North. 

The Old or Virginia Scarlet, the 
original wild strawberry of this 
country, is smaller, and three or 
four days later. 

Le Baron. Large, obtuse conic, dark 
scarlet ; sweet, rich, melting. Pro- 
ductive. L. L Little known. 

Lennig's White. Large, ovate conical, 
whitish tinged with red ; flesh soft, 
tender, juicy, with a rich pineapple 
flavor. Delicious in quality, but a 

Fig. i,bo.— Large Early Scarlet. pOOr bearer. Pa. 

Longworth'S Prolific. Large, roundish, broad at base ; light 
crimson ; flesh scarlet, firm, rich, brisk, acid. Vines vigorous, 
productive. Cincinnati. Valuable at the South and West. 

Matilda. Large, conical, uniform, scarlet, firm — of excellent quality. 
Plant a strong grower, and very productive. New. Ulster Co., N.Y. 

Monarch of the West. Very large, bright red, showy, firm ; of 
moderate quality. Very productive. N.J. 

Monitor. Quite large, roundish ; bright scarlet ; firm, good. Vig- 
orous grower. Productive, and perhaps best of the three " Trib- 
une Strawberries." 

NiCANOR. Medium, ovate, conical, uniform 
and regular, scarlet ; flesh rather firm, 
rich and of fine quality. Plant productive 
and hardy ; valuable for its earliness. 
Raised by Ellwanger & Barry, Rochester, 
N. Y. 

Napoleon III. Large, irregular, conical, 
sometimes coxcombed, light scarlet; firm, 
of good quality. Mostly a poor bearer. 

President Wilder. Large, ovate-conical, 
regular, bright scarlet ; flesh firm, sweet, 

rich. Often quite productive. Dorches- 

Fig. ^6i.—Mcanor. ter, Mass. A European variety, known 




Strawberries. 



423 



as President Wilder, is distinguished from this by the long neck 
of the fruit. 

Ross Phoenix. Large, usually coxcombed or compressed, dark 
red ; flesh firm, of fair flavor. Season medium. Sometimes 
very productive ; but usually fails on heavy clay, and scorches on 
light gravel. An uncertain variety. Now superseded. 

Scotfs Seedl'mg. Rather large, elongated conic, regular ; light scar- 
let ; flesh pale red, not very juicy nor high flavored. Mass. 
Superseded. 

Seth Boyden. (Boyden's No. 30.) Very large, roundish conical, 
regular, often with a short neck, bright crimson ; rather soft on 
the surface, juicy, rich, sub-acid. Plant vigorous and productive. 
Newark, N. J. 




Fig. \02.—Seik Boyden. Fig. i,62,.—Triomphe de Ga?id. 

Sthiger's Seedling. (Union, erroneously ) Large, roundish ovate 
or coxcomb-shaped ; scarlet ; stalk stiff. Penn. 

Triomphe de Gand. Quite large (often two inches longest dia- 
meter under good cultivation), sometimes irregularly roundish, 
more frequently much coxcombed ; crimson ; flesh rather firm, 
with a mild, sweet, very good flavor. Plant vigorous, hardy, 
and moderately productive — requiring good cultivation and the 
removal of runners. Belgian. 

Victoria. (Trollope's Victoria, Union.) Very large, nearly round, 
regular ; light red ; flesh pale red, tender, moderately rich, juicy, 
sweet — often nearly flavorless. Plant hardy, moderately vigor- 
ous, not very productive. English. 

Vicomtesse Hericart de Thtay. Rather large, conical, sometimes 
coxcombed, scarlet ; firm, rich. Early and productive. Lobes 
of the leaves short and roundish, crimped. French. 



424 



Strawberries. 



Walker's Seedling. Rather large, regular, conic ; deep glossy 
crimson, becoming maroon; flesh crimson, tender, juicy, with 
a fine, rich, brisk flavor. Handsome, excellent, productive. 
Roxbury, Mass. 




TrolloJ>e's Victoria, 




Fig. 465. — Walker's Seedling. 



Wilson's Albany. (Albany Seedling, Wilson.) Large, broadly 
conic, pointed ; deep criinson ; flesh crimson, tender, brisk 
acid, becoming rich and agreeable when fully ripe. Exceedingly 
productive and hardy, and succeeds well as a market sort at the 
North, South, and West. 



Section II. Flowers pistillate. 

Bishop s Orange. Large, regularly conical ; light scarlet, approach- 
ing orange ; flesh firm, flavor rather acid ; growth low ; leaves 
hairy. Superseded. 

Black Prince. Large, roundish ovate, often approaching oblate, 
seeds slightly sunk ; flesh firm, with a mild, agreeable, fine flavor. 
Season medium ; hardy, rather productive. Leaves large, flat ; 
petioles quite downy. Variable and unreliable. Superseded. 

Biirr's New Piiie. Medium or large, an inch to an inch and a 
fourth in diameter, roundish conical, smooth, even, and regular, 
seeds scarcely sunk ; color pale red ; flesh whitish pink, very 
tender, flavor fine. Prolific, and with perfect berries. Formerly 
very popular ; now nearly superseded. 

Colonel Cheney. Large, roundish ovate, bright scarlet ; flesh 
rather firm, of fine quality. Sometimes very productive. New. 

Criinson Cone. (Dutch Berry.) Medium, uniformly conical ; 
bright crimson, rich, acid. Varies much in productiveness. 
(Fuller says flowers perfect.) 



Strawberries. 



42; 




Fig. 466. — WilsotHs Albany. 

Diadem. Large, round, light scarlet, showy ; fine and pleasant. 
Plant healthy and hardy. L.I. Local. 





Fig. 467. — Burr' s New Pine. 



Fig. 46S. — GrecH Prolific. 



426 



Strawberries. 




Filhnore. (Feast's Fillmore.) Large, of uniform size, dark, glossy ; 
solid, sweet, aromatic — sometimes poor. Often very productive 
— frequently fails. 

Green Prolific. Large, roundish, orange scarlet ; good, rather 
acid — valuable. A thrifty grower — productive. N. J. 

Hovey's Seedling. Quite large, 
roundish oval, approaching conical ; 
color deep shining scarlet ; seeds 
slightly sunk ; firm, rather rich, 
good. Very large, showy, produc- 
tive, and hence fine for market. 
Season medium. With high culture 
it has been made very productive. 
Well known and popular, but par- 
tially fails in many localities. 

Hudson. (Hudson's Bay, Old Hudson.) 
Rather large, ovate, usually with a 
neck, often without, dark rich red ; 
flesh firm, of a high brisk acid flavor, 
requiring full maturity to be fine. 
Rather late. Profusely productive. 
Formerly the great market variety of 
Cincinnati ; now nearly superseded. 
Valuable for preserving. 

Ida. Medium or smallish, nearly round, dark red ; flesh firm, 
slightly acid, good in flavor — quite early and continues till late. 
Plant vigorous, productive. Fruit-stalks long and erect. 

Jennfs Seedling. Large, roundish conical; dark rich red ; firm, 
rich, sprightly sub-acid. Excellent for preserving. Late. 
Hardy. 

McAvoy'S Superior. (Buffaclo Seeding.) Large, roundish oblate, 
more or less necked ; light crimson becoming deep crimson ; 
flesh scarlet, tender, juicy, very rich, vinous. Tender, and will 
not bear long carriage. Medium season. Hardy, vigorous, and 
productive. Ohio. 

McAvofs Extra Red. Large, irregularly oblate, generally necked ; 
color deep scarlet ; tender, juicy, acid, not rich. Excellent for 
preserving. Cincinnati. 

Monroe Scarlet. Rather large, roundish ; light scarlet ; tender, 
juicy, of good flavor. Rochester, N. Y. Little known, 

Moyametising. Rather large, broadly conical ; deep crimson ; 
seeds numerous and deeply imbedded; flesh red, firm, acid. 
Phila. passing out of favor. 



Fig. 469. — Hovey's Seedling: 



Strawberries. 427 

Neck Pine. Large, with a slender neck ; color light red ; flesh 
nearly white, rather acid, of fine flavor. Very productive, early — 
much cultivated at Cincinnati in past years. 

Peabody. Quite large, irregular conic and coxconibed ; deep 
crimson ; flesh firm, sweet, rich, excellent flavor. Too poor a 
bearer to be of value. S. C. Hardy at the North. 

Pennsylvania. Rather large, broadly conical ; deep crimson ; 
flesh red, rather firm, acid. Phila. 

Princess Climax. Large, conical ; bright scarlet ; good. Pro- 
ductive. Plant vigorous. L. L Little known. 

Rival Htidson (Burr's). Medium, conical; deep crimson; firm, 
brisk, sub-acid. Hardy and productive. Columbus, Ohio. 

RUSSEL. (Russel's Seedling, Russel's Prolific.) Very large, round- 
ish conic, somewhat irregular, slightly necked ; bright crimson ; 
slightly acid, rich, very good. Sometimes very fine and pro- 
ductive. 

Scarlet Cone. Large, conical ; bright scarlet, beautiful. Vigorous 
and productive. Rochester, N. Y. Little known. 

Western Queen. Rather large, roundish conical ; rich, glossy dark 
red ; flesh firm, juicy, sub -acid, sprightly, agreeable. Cleveland, 
Ohio. 

Willey. Medium, roundish ; deep crimson ; firm, sprightly, acid — 
good for preserving. Resembles Hudson. Improves by hanging 
long. 

Class H, Alpine and Wood Strawberries. 

Btish Alpine. The Red and White Bush Alpine resemble the 
common Alpines in every particular, except in an entire destitu- 
tion of runners. Hence they grow in compact bunches, and are 
considered valuable as edging for kitchen garden beds. They 
are necessarily propagated by dividing the roots. They bear 
through the whole season, even more uniformly than the com- 
mon Alpines. 

Red Alpine. (Alpine Monthly.) Rather small, long conical ; seeds 
not sunk ; color red ; quite sweet, mild, not high flavored. 
Ripens a good crop just after the usual strawberry season, and 
if damp and shaded on a deep rich soil, through the season till 
winter frosts. An abundant autumnal crop is secured by clip- 
ping the spring blossoms. 

The White Alpine is quite similar, except in its light yellowish or 
nearly white fruit. 



428 



Strawberries. 



Red Wood. Resembles the Alpine in size, flavor, and general ap- 
pearance, but has rounder fruit, and does not continue so long 
through the season. 
The White Wood only differs in its light-colored fruit. 
The Wood Strawberries are of little value. 

The Alpine and Wood Strawberries are 
easily pnropagated from seed, with very 
little or no variation. 



470. — Prolific Hautbois. 



Class III. Hautbois Strawberries. 

Belle Bordelaise. Medium, conical, with a 
fine musky flavor. One of the best of the 
Hautbois. 

Prolific. (Conical Hautbois, Musk Hautbois, 
Double Bearing.) Large, long ovate coni- 
cal : light purple becoming dark purplish 
red ; surface slightly irregular ; seeds pro- 
jecting ; much esteemed by some for its 
rich, fine musky flavor, and disliked by 
others. 



The Chili and Green Strawberries appear to be unworthy of 
cultivation. Of the former, Wilmofs Superb, a very showy, 
large, roundish or cockscombed fruit, with a pale red surface, 
and hollow insipid flesh, has excited the most attention. 




Comparative Times of Ripening. 

The following list of most of the popular strawberries exhibits at 
a glance their comparative periods of ripening, the earliest being 
placed at the left and the rest successively to the right. 

Large Early Scarlet. 

Jenny Lind 

Nicanor 

Wilson 

Downer's Prolific... 

Ida 

Green Prolific 

Chas. Downing 

Hovey's Seedling.... 

Agriculturist 

Longworth 

Seth Boyden 

Triomphe de Gand, . 

Jucunda 

Kentucky 



CHAPTRER X. 

THE CURRANT AND GOOSEBERRY. 

The Currant, from its hardiness, free growth, easy culture, 
great and uniform productiveness, pleasant flavor, and early ripen- 
ing, is one of the most valuable of our summer fruits. 

It is propagated, like the gooseberry, from cuttings, for which 
vigorous shoots of the last year's production should be chosen. As 
soon as the leaves ripen, cut off the new growth and make cuttings 
about six inches long. Set them in rows fifteen inches apart and 
two inches in the rows. Just as winter sets in, cover them over 
with coarse litter — taking it off in spring, and keeping them well 
hoed, and by fall they will have large fine roots. Half the buds 
only at the top of the shoot, should be left ; and the plants may be 
kept trained up to a single stem, a few inches high, when the 
branches should radiate on all sides in an upward direction so as 
to form a handsome spreading top. Currant bushes, if permitted 
to sucker moderately, will, however, endure for a longer time, as 
the new shoots, sending out roots of their own, afford, in fact, a 
spontaneous renewal. ' But care is needed that they do not form 
too dense a growth. 

The currant being one of the hardiest and most certain fruit- 
producing bushes, is, for this reason, badly neglected. Good cul- 
tivation and pruning will more than triple the size of the fruit. Old 
bushes should have the old and stunted wood cut out, and thrifty 
shoots left at regular distances. Old manure should be spaded in 
about the roots, and the soil kept clean, cultivated, and mellow. 
As the currant starts and expands its leaves very early, this work 
should be performed as soon as the frost leaves the soil. A resi- 
dent in Canada says that the best currants he ever had, produced 
in great abundance, were obtained in a dry season, by covering the 
whole surface of the ground with cow manure as a mulch, three 
inches thick. On looking under, the soil was always moist. Heavy 
pruning must follow the luxuriant growth thus produced. 



430 Currants. 

The different varieties of the Currant succeed nearly alike in 
the Northern, Middle and Western, but fail in the Southern States. 

Pruning the Gooseberry and Currant. In the culture of 
the gooseberry and currant three distinct modes are adopted. The 
first, which is quite common in this country, is to plant the bushes 
along garden fences, where they, often grow up with grass, and 
being neither cultivated nor cared for, the fruit becomes small and 
of little value. This is the worst mode. 

The next is to cultivate, but not to prune. The fruit on such 
bushes is fine while they are young, but as they become filled with 
a profusion of old bearing wood it diminishes in size. 

The third and best mode is to give them good, clean cultivation, 
and to keep up a constant supply of young bearing wood, yielding 
large and excellent crops. 

The currant and gooseberry, like the cherry, bear their fruit 
on shoots two or more years old ; and it is important that a succes- 
sion of strong young shoots be maintained for this purpose. The 
branches of the heads should therefore be distributed at equal dis- 
tances, and the old bearing spurs cut out when they become too 
thick or enfeebled, and new shoots allowed successively to take 
their place. 

When a young gooseberry or currant bush is set out, all the 
buds or suckers below the surface of the ground should be pre- 
viously cut off clean, so as to form a clear stem. It is often recom- 
mended that this stem be a foot high before branching — which does 
well for the moist climate of England ; but under our hot suns it is 
better that the branches begin near the surface of the ground. 

Old currant bushes, such as have grown up to a thick mass, may 
be greatly improved, and will increase the fruit several times in 
size, by thinning out clean all the old crooked wood, and leaving a 
sufficient number of young stems at equal distances, to bear the 
future crop. 

The English gooseberry, in this country, will remain fi-ee from 
mildew only so long as it is kept in a vigorous growing condition by 
frequent and judicious pruning, so as to give a constant succession 
of strong shoots. 



Class I. Red mid White Currants {Ribes nibrttm). 

Attractor. Large, very white, handsome, strong grower and pro- 
ductive. French. 



Cnr rants. 



431 



Cherry Currant. Very large, nearly twice the size of the com- 
mon Red Dutch, often five-eighths of an inch in diameter ; round, 
dark red, clusters moderately short, quite acid. Growth large, 
tall and luxuriant. Sometimes unproductive. Italy. The flavor 
is improved by hanging long. 

Gondoiti Red. Large, growth vigorous. The leaves and fruit hang 
long. It proves of good quality by the first of September. Much 
earlier, it is sour and unpalatable. 

Goiidom White. Fruit large, whitish yellow, less acid than most 
other sorts, of excellent quality. A strong grower and produc- 
tive. 





Fig. 471. — Cherry Currant. 



Fig. 471 a. — Palwau (?) 



KnigJifs Large Red. Large, red, bunches. quite long ; resembling 
Red Dutch. Productive. Requires high cultivation to develop 
its good qualities. 

Knighfs Sweet Red. Size of berries moderate, or nearly as large 
as Red Dutch — lighter colored than the latter and slightly less 
acid. This is not a sweet currant, and is rather more acid than 
White Dutch. 

Paluau. (Fertile Currant of Paluau.) Large, dark red. Produc- 
tive, nearly the size of the Cherry Currant. French. New. 



432 Gooseberries. 

Prince Albert. Large, light red, ripens quite late. Growth 

strong, productive. 
Red Dutch. A little larger than the common old red currant, 

and clusters much longer, and a little less acid. 

Transparent. Large, yellowish white, very productive ; resembles 
white Dutch, but larger. 

Versaillaise. (La Versaillaise.) Large, closely resembles Cherry 
Currant, but slightly less acid ; deep red, bunches long. Pro- 
ductive, valuable. French. New. La Fertile and La Hative, 
scarcely differ from Versaillaise. 

Victoria. (May's Victoria, Goliath.) Fruit rather large (a little 
larger than Red Dutch); red, bunches very long, ripens rather 
late and hangs long. Growth strong, spreading. Requires high 
cultivation to give full size to the bunches. 

White Dutch. Full medium in size, yellowish white, bunches 
rather long ; less acid than Red Dutch and other red currants. 
Dana's White is nearly identical. 

White Grape. Large (rather larger than White Dutch); bunches 
rather short, quality excellent. Growth spreading and moder- 
ately vigorous. 

Class II. Black Currants {Ribes nigrimi). 

Black Naples. Large (sometimes five-eighths of an inch in diame- 
ter), black ; bunches small, with a strong musky flavor. A 
coarse grower. The best of the black currants. 

Com77i07i Black or Black English. Large, one-third of an inch in 
diameter, quite black, clusters very short ; with a strong odor, 
flavor poor. 



THE GOOSEBERRY. 
varieties. 



Of the English gooseberries many hundreds have Deen named 
and described, and large numbers have been imported and tried in 
this country, but they generally mildew and become worthless after 
bearing a year or two, although the bearing may be prolonged by 
high culture, mulching, and free pruning. Among those which 
have succeeded best, a few are selected below. 

Crown Bob. (Melling's Crown Bob.) Large, often an inch and a 
fourth long, roundish-oval, red, hairy, flavor of first quality ; 
branches spreading or drooping. 



Gooseberries. 



433 



Parkinson's Laurel. Large, obovate, green, downy, flavor of first 
quality ; branches rather erect. 




Fig. 472. — Croivti Bob. 

Red Warringt07i. Rather large, roundish-oblong, hairy ; flavor 
of first quality. Hangs long without cracking, and improves in 
flavor. Branches drooping. 




Fig. 473. — Whitcsjnitk, 

Roaring Lion. (Farrow's Roaring Lion.) Very large, oblong- 
oval, red, smooth ; flavor fine ; hangs long ; branches drooping. 

Wellington's Glory. Large, oval, very downy, skin quite thin ; 
flavor excellent ; branches erect. 

19 



434 



Gooseberries. 



Whitesmith. (Woodward's Whitesmith.) Rather large, a little 
over an inch long, roundish-oval, slightly approaching oblong, 
yellowish white, very slightly downy, flavor of first quality ; 
branches rather erect. 



AMERICAN VARIETIES. 





Fig. 474. — Doivmtig. 



Fig. 475. — Smith's Improved. 



Downing. (Downing's Seedling.) Medium or rather large, oval, 
pale green, very good ; bush upright, productive. Larger than 
Houghton. Bush of strong, heavy growth, very spiny. 




Fig. 476. — Houghton's Seedling. 

Houghton's Seedling. Fruit small, oval, commonly about 
three-fourths of an inch long ; skin smooth, thin, glossy, a pale, 



Gooseberries. 435 

dull reddish brown, marked with faint greenish lines ; flesh 
tender, juicy, sweet, pleasant. Ripens soon after midsummer. 
Not high flavored, as compared with the best European sorts, 
but a profuse bearer, free of mildew, and of very easy cultiva- 
tion. A seedling from a wild American species. Origin, Salem, 
Mass. 

Mountain Seedling. This sort resembles the Houghton in color, 
but is mostly larger in size, has a thicker skin, and is slightly in-* 
ferior in quality. Bush strong and upright. 

Pale Red. Rather small, or size of Houghton, but darker in color 
when fully ripe. 

SniitKs l77iproved. Larger than Houghton, light or yellowish 
green, excellent in quality. Bush of moderate growth. New. 



436 ■ Raspberries. 



CHAPTER XI. 

THE RASPBERRY AND BLACKBERRY. 

THE RASPBERRY. 

Propagation. The varieties which have originated from the 
foreign species {Rubus Idaus) are increased with great facility 
by suckers ; but plants with better roots may be obtained by 
planting under glass, with a mild bottom heat, cuttings of the roots 
an inch or more in length. The American Black Cap and its va- 
rieties {Riibiis occidentalis) are propagated readily by layers, the 
tips of the recurved branches when slightly buried, soon taking root. 
This layering may be done in August or September, the tips of the 
shoots having been nipped about midsummer, and when these 
branch and form tips bare of leaves, bury them in the soil at an 
angle of 45 degrees, and they will form fine roots before winter. 
New varieties are raised from seeds, and come into bearing the 
second year. 

The soil for the raspberry should be rich, and an admixture of 
swamp muck is useful. A strong deep loam is the only soil from 
which a full crop may be expected every season. If sandy or 
gravelly, or a stiff, cold clay, it cannot be relied upon. But the 
most important requisite is depth, only to be attained by deep 
ploughing or trenching, which will go far towards affording a 
remedy for any natural defect of the soil. The more tender varie- 
ties may be raised on higher, drier, and firmer spots of ground, 
where they are less liable to severe frosts. 

The stems of the raspberry are biennial, the canes growing the 
first season and bearing fruit the second, after which they die, and 
the new ones take their places . As soon as growth ceases and the 
leaves drop, the old canes should therefore be cut away. When 
the new canes have reached a sufficient height the following sum- 
mer, the tips should be pinched off, to prevent their gi'owing taller, 
which will cause them to become stout and thick, and to send out 
side shoots, which in turn should also be pinched back when they 



Raspberries. 437 

have grown a foot or so in length, being shorter above and longer 
below. With the Cap varieties they should not be more than two 
and a half feet high, which will obviate the necessity of staking. 
The Antwerps may be pinched back at three or four feet, but 
usually this is omitted, in which case they need stakes. The 
height should vary with the vigor of the plant, strong plants re- 
quiring more height. When suckers are numerous they must be 
cut away when they first appear at the surface, or they will en- 
feeble the plants. Four or five canes are enough to leave for each 
stool. The Antwerps and their varieties require the support of 
staking — which may be effected as shown in fig, 477, or by means 
of wires stretched between stakes as in fig. 478. 

In many parts of the Northern States, some tender varieties 
need winter protection. This is easily given, by covering the 
stems, when prostrate, very thinly with earth ; placing a small 
mound of earth against the bottom of the stems before laying them 
down, to bend upon and prevent breaking. This covering is re- 





Fig. 477. 

moved early in spring. It will be found to prove very useful, even 
when not necessary to prevent winter-killing, by rendering the 
crop larger and more certain. 

A plantation of raspberries will continue in bearing five or six 
years, when it should be renewed. If it remain longer, the fruit 
becomes small, and the crop gradually declines. Nearly the same 
varieties succeed in the different States of the Union. The foreign 
or Antwerp raspberries are worthless in most places south. 

Planting for Market. 

Wm. Parry, who cultivates extensive plantations of the raspberry 
near Philadelphia, gives the following directions for their manage- 
ment : 

" Plow and prepare the ground as for potatoes or other crops ; 
mark the rows six feet apart, and set the plants three feet distant in 
the rows, requiring about 2,500 plants to the acre. The tops should 
be cut down to within a few inches of the ground, that the roots 



438 Raspberries. 

may become well established before they are required to supply 
nourishment for long tops of green foliage. Carrots or potatoes 
may, with advantage, be grown between the rows the first year, 
after which the raspberries will require the whole space. Stir the 
ground frequently with horse and cultivator, to keep down grass 
and weeds, being careful during the warm, dry weather not to dis- 
turb the small roots feeding near the surface, by deep culture near 
to the plants. The raspberries should be carefully picked in small 
baskets not larger than pints, better less. Both baskets and crates 
should be ventilated, so as to allow the circulation of air to absorb 
the heat and moisture, as they will bear transportation to market 
much better when cool and dry." 

Good raspberry plantations will yield at the rate of fifty or sixty, 
and sometimes a hundred bushels per acre. 

Propagating by Seed, 

To produce new varieties, is easily performed by washing the ripe 
seed from the pulp, mixing with damp sand, and sowing in autumn 
in fine soil, about half an inch deep, covering till early spring with 
a moderate coat of leaves or litter. They will produce young 
plants which may be taken up and heeled-in late in autumn, and 
set out the second spring, after cutting down closely. The 
second and third year they will begin to bear and to exhibit the 
characteristics of the new sorts. 

Rules for the Culture of Raspberries. 

1. Any good strong mellow soil, that will raise good corn, and 

which has been deeply pulverized, will raise good raspberries. 

2. Set the plants in rows that will admit of free cultivating, say 

five or six feet one way and two or three feet the other. 

3. For black-caps, pinch back early, or when the young canes 

are about two feet high, to keep the bushes snug and compact, 
and to obviate staking. 

4. As the canes grow in one season and bear the next, cut the 

bearing canes away as soon as they drop their leaves, or never 
defer the work later than early the succeeding spring. 

5. Suckering sorts, to bear well, must have the suckers hoed away 

when they first appear above ground, or be treated like weeds. 

6. Increase the crop by clean mellow culture, and if practicable, 

by mulching for winter as well as for summer. 



Raspberries. 439 

Most of the cultivated sorts of the Raspberry are varieties de- 
rived from three species of the genus RUBUS. The Antwerps and 
others resembling them, are varieties of Rtibus Idans, the Euro- 
pean Garden raspberry, which is distinguished by the stems being 
mostly rather tall and nearly erect, beset more or less with straight 
• slender prickles, many of which are mere bristles ; and the plants 
increase by suckers. Most of these are rather tender. The Black- 
cap raspberries are varieties of Rubtis occidaitalis, an American 
species, the stems of which are armed with hooked prickles, but 
not with bristles, and are recurved so as to reach and take root at 
the tips, which touch or are buried in the ground. A few sorts are 
varieties of Rubies strigosus, or Wild Red Raspberry, which has 
upright stems, copiously furnished with bristles. The canes in- 
crease by suckers , and are quite hardy. A few cultivated sorts 
appear to be hybrids between some of these species. 



I. Descriptions of Varieties 

derived from the foreign species. 

Belle de Fontenay. Large, long conical, purplish red, with a 
thin bloom ; moderately firm, sub-acid, good. Canes stout, 
branching, suckering freely ; hardy, and if kept clear of suckers, 
productive — bearing in autumn under favorable circumstances. 
French. Worthless in some localities. 

Belle de Paluau. Large, roundish conical, regular, bright 
crimson, moderately firm, juicy, very good ; canes strong, up- 
right, very productive ; spines short, purple. Requires winter 
protection. French. 

Clarke. Large, roundish conical, light crimson, rather soft, 
juicy, sweet, high flavored. Berries sometimes imperfect. Canes 
stout and branching, leaves large. Hardy, and succeeds on 
light soils. Suckers very freely. Productive. Origin, New 
Haven, Conn. 

Col. Wilder. Large, roundish conical, yellowish white or cream- 
colored, slightly translucent, good, rather soft. Canes strong, 
spines white. Philadelphia, Dr. Brinckle. 

Fastolff. Large, obtuse conical, approaching roundish, bright 
purplish red ; rather soft, high flavored. — Canes strong, nearly 
erect, branching, productive. English. Excellent for home 
use ; too soft for ditsant market. 



440 



Raspberries. 



Fillbasket, or Northumberland Fillbasket. Rather large, roundish, 
deep red, pleasant sub-acid, moderately good. Very bristly or 
spiny. English. 





Fig- 479- — Clarke, 



Fig. 480.— Co/. Wilder. 
(Large specimen.) 



Franconia. Large, obtuse conical, dark red, firm, with a rich 
sub-acid flavor. Canes strong, branching and spreading, moder- 
ately hardy, productive. A valuable market sort. French. 
Naomi closely resembles Franconia, and by many is supposed 
to be identical. 




Fig. 4S1. — Hornet, 

French. (Vice-president French.) Medium or rather large, 
roundish, crimson ; firm, sweet or mild, very good. Productive 
and valuable. Philadelphia, Dr. Brinckle. 

Hornet. Quite large, ovate conical or roundish, firm, sub-acid, 
good. Canes strong, fruit-stems long. Productive. 



Raspberries. 



441 



Hudson River Antwerp. Large, oblong conical, red, firm, 
with a very good flavor. Cultivated with great success in 
Ulster county on the Hudson, but rarely succeeds in other 
localities. Requires winter covering. Origin unknown, but 
supposed to have been imported. Distinct from Red Antwerp, 
or Old Red Antwerp, which has nearly round berries. 




Fig. 482. — Franconia. 

Knevett'S Giant. Quite large, rounded conical, deep red; 
flesh rather firm, adhering partly to the stalk. Canes strong, 
erect, spines few. Moderately hardy, productive. English. 




Fig. 4S3. — Hudson River Aritiverfi. 

Large-fruited Monthly. Medium or rather large, roundish, crim- 
son; soft, sweet, juicy, of good quality. English. 

19* 



442 Raspberries. 

Marvel of the Four Seasons. (Merveille des Quatre Saisons, 
October Red.) Medium, roundish conical, bright red ; rather 
soft, juicy, sweet, rich. Canes hardy, suckering profusely, 
spines or bristles short, purple. Under favorable circumstances 
bears till mid-autumn. French. 

Orange. (Brinclde's Orange.) Fruit large, nearly conical, clear 
orange yellow, soft, juicy, sweet, rich, of excellent quality. 
Canes strong, branched, nearly hardy, very productive. The 
best of the yellow raspberries. Philadelphia. 



II. Black-Caps and their Varieties. 

{Rooting at the tips of the Canes.) 

American Black-cap. The common Black-cap, with its many 
variations, growing wild throughout the country, distinguished 
by its long recurved canes, and its regular, nearly round, or 
hemispherical berries, is the type of this division. 

Catawissa. Hardly medium, rather flat, purplish red, with a 
thick bloom, sub-acid. Canes rather tender, producing a 
second crop in autumn. Cutting down the whole stool in spring 
causes the canes to bear till late in. autumn. Valuable only for 
the garden. Pennsylvania. 

Daviso7i's Thornless, Medium in size, resembling the American 
Black-cap, but a week earlier, sweeter, and with canes nearly 
free from prickles. Gowanda, N. Y. 

DOOLITTLE. (Joslyn's Improved, Improved Black-cap.) Full 
medium in size, black, sweet ; a large variety of the wild Black 
Raspberry. Ripens early. Canes strong, with numerous prickles, 
productive. Has been extensively cultivated for market in 
many of the States. Ontario Co., N. Y. 

Ellisdale. Rather large, dark dull red, flavor good ; canes strong 
and vigorous. 

Ganargua. Large, full and well rounded, reddish purple, sub- 
acid, of good flavor. Canes very strong and vigorous, very 
prickly, bearing large crops, which ripen for several weeks. 
Ontario Co., N. Y. New. 

Gold-en Cap. Resembles the American Black-cap, except in the 
yellow color of its fruit. But little cultivated. 

tGolden Thornless. Quite large, dull yellow, firm, of moderate 
quality. 



Raspberries. 



443 



Mammoth Cluster. (McCormick, Large Miami.) Quite large, 
often four-fifths of an inch in diameter, flavor very good ; canes 
strong, bearing very large crops — rather late. This is the most 
popular of the Black-cap raspberries, and in the catalogue of 
the American Pomological Society is recommended in 28 States. 




Fig. 484. — lilaminoth Cluster. 



Ohio Everbearing. Resembles the American Black-cap, except 
that it has the habit of fruiting in autumn. 

Ontario. Large, nearly black, with thick whitish bloom, quality 
good. Rather early. Wayne Co., N. Y. 

Purple Cane. Rather small, dark dull red, soft, sweet, good. 
Canes long and strong, recurved. Resembles the Black-caps in 
rooting at the tips of the canes, but differing in the character of 
the fruit. An old and popular variety, becoming superseded. 



444 



Raspberries. 



Seneca Black-cap. Rather large, dark shining purphsh black, 
very good in quality. Season medium. Canes vigorous and 
productive. One of the best of the Black-caps. 

III. Hardy Red Raspberries. 

{Ruhus Strigosus, and its variations. Suckering, but not rooting 
at the tips of the canes.) 

Allen. Two or three sorts with this name were disseminated by 
L. F. Allen, of Black Rock, N. Y. The canes are strong, erect, 
very hardy, and sucker profusely. When kept free from suck- 
ers, they have produced good crops in some localities, of me- 
dium-sized, red, pleasant fruit. 

B^-andywine. Rather large, bright scarlet, handsome ; flesh firm, 
of good quality. A very popular and profitable market sort in 
New Jersey and elsewhere. Canes low, and of a stout dwarf 
habit. 

Herstine. Large, oblong conic, bright crimson, flesh rather 
soft, quality very good. Canes strong, light green, spines few. 
Very productive. A new sort of high promise. Philadelphia. 







Fig. 485. — Herstine. 

Kirtland. Medium, nearly round, red, moderately firm, sweet ; 
canes erect, nearly smooth, becoming pale red, suckering freely, 
hardy, productive, early. Fails in some localities. 



Blackberries, 



445 



Pearl. (Susqueco.) Medium, bright red, firm, of good quality. 
Canes low and of a dwarf habit, resem- 
bling those of Brandywine, but the ^n 
foliage comes out a week later in spring. V. W 
A popular market sort near Phila- viiif^^l 
delphia. 

Philadelphia. Medium in size, nearly 
round, dark red, moderately firm, sub- 
acid, of good but not rich flavor. Canes 
erect, branching, reddish purple, with a 
few small spines, suckering moderately, 
bearing profuse crops. The hardiness, 
easy culture, and extraordinary produc- 
tiveness of this variety, have rendered 
it popular at the east, west, and in por- 
tions of the south. 




i. — Ph ila delph ia. 



Saunders. 
delphia. 



Rather large, bright red, quality good. New. Phila- 



THE BLACKBERRY. 



The Blackberry requires nearly the same treatment as the Rasp- 
berry; but being a more rampant grower it should have more room, 
and needs more pruning or pinching. The distances of the rows 
may be six to eight feet apart, and the plants, if kept single, two 
feet in the row. Sometimes they are allowed to grow thickly or in 
a continuous line, in which case they should be kept well cultivated 
and properly pruned. 

Constant cultivation is always better than much manuring. 








Fig. 487. 

Pruning the blackberry is commonly but little understood. We 
hear complaints of the rambling and straggling growth of this bush, 
extending across alleys, tearing dresses, at the same time prov- 



446 Blackberries. 

ing unproductive. This is owing to a neglect of summer pruning. 
As soon as the new shoots have reached two and a half or three feet 
in height, the ends should be pinched off with the thumb and finger, 
which will cause the protrusion of laterals. These in turn are to be 
pinched off when they have grown from twelve to eighteen inches. It 
will be necessary to pass along the rows every two weeks in doing 
this work, as new shoots will be constantly thrown out during the 
entire summer. The plants being thus kept within bounds, will 
present the neat, compact, and productive bushes shown in Fig. 
487, instead of the unproductive stragglers, if left untouched, repre- 
sented by Fig. 488. 

Covering, Blackberries. The following mode of covering is 
described in the Country Gentleman, by Amos Fish, of Bethlehem, 
N. Y., and is adapted to cold regions : 

" At the approach of winter remove the stakes and lay the bushes 
at right angles from the rows, flat on the ground, and cover them 
two or three inches deep with earth, as follows : — Cut off the limbs 
within one and a half inches of the canes, at the right and left hand 
sides of the row, making flat bushes. ' Shorten-in ' the remaining 
limbs by cutting off the slender ends ; then, with a digging or dung 
fork, loosen the earth about the roots, and remove some, laying the 
roots loose -on one side, so that in laying down the roots shall be 
bent instead of the canes being broken. When laid down use 
bricks to hold them down while covering, and remove the bricks 
when in the way. The bushes should be raised up and the stakes 
replaced as early in the spring as the frost is out of the ground, 
which can be easily done with a fork if the rows are laid down singly 
instead of lapping over one another." 

VARIETIES. 

Dorchester. Rather large, oblong (sometimes an inch and a 
fourth long), nearly sweet, color shining black. It bears carriage 
well. Vigorous, hardy and productive, ripening at the north the 
first of August. Mass. 

KiTTATlNNY. Large, sometimes an inch and a half long, oblong 
ovate, glossy black ; flesh moderately firm, nearly sweet, rich, 
excellent. Canes very vigorous, quite hardy, very productive, 
ripening at the north early in August. The best family black- 
berry. The berries become duller in color after picking and less 
showy in market. 

Missouri Mammoth. Large, black, firm, sweet ; hardy, produc- 
tive. New. Missouri. 



Blackberries. 



447 



Newm.a7i^s Thor?iIcss. Rather large, oval, quality very good. 
Canes of moderate growth, nearly free from spines. Early 
August. Sometimes productive, usually not. Ulster Co., N. Y. 





Fig. 489. — Kittatinny. Fig. 490. — Dorchester, 

New Rochelle. (Lawton.) Large, oblong oval, black, soft and 
sweet when fully ripe. Middle of August. Canes tender in 
severe climates. New Rochelle, N. Y. 




Fig. 491. — WihofUs Early. 

Wilson's Early. Very large, oblong oval, black ; quality mod- 
erate. Canes tender at the north, hardy as far south as Phila- 
delphia, where it is very productive, and the most showy and 
profitable of all blackberries. Early. N.J. 



CHAPTER XII. 



THE CRANBERRY. 



The American Cranberry ( Vaccinium macrocarpoii) is much 
larger than the European {V. oxycocciis), and superior in flavor. 

While growing it is light 
green, changing to a light or 
dark red, crimson, or mottled 
color, as it ripens. It blos- 
soms in June, and the fruit 
ripens in September and 
October. The running stems 
are often several feet in 
length, the small oblong 
leaves remaining during win- 
ter, on the approach of which 
they become brown. There 
are three leading varieties, 
with various intermediate 
grades. The Bell cranberry 
(Fig. 492) is so called from its 




I 1 4j — Bell Cranberry. 



peculiar form ; the Bugle (Fig. 493) somewhat resembles a bugle 
head ; and the Cherry (Fig. 
494) is nearly round. 

The cranberry is success- 
fully cultivated in this country 
between 38"* and 45*^ north 
latitude ; but its limit may 
extend further southward in 
the mountain ranges. 



SOIL. 

The best soil and situation 
consist of peat and muck bot- 
toms, coated with pure sand 




Fig. 493. — Bugle Cranberry. 



obtained from adjacent banks, and the ground thus prepared to be 



The Cranberry. 449 

capable of being flooded with clear running water at pleasure dur- 
ing winter, and thoroughly drained at other times. Drift soils have 
proved unsuccessful. Muddy water running over the plants injures 
them. 

In preparing the soil all wood and rubbish must be cleared off, 
and the surface or " turf" removed with a hoe made for the purpose. 
It is then provided with drains by clearing out the main water- 
course, and making parallel open side ditches at regular distances 
of about two rods. The whole surface is then covered from four to 




Fig. 494. — Cherry Cranberry. 

six inches with pure sand, which is conveyed from the adjacent 
bank in dump cars, run by hand on portable and movable wooden 
rail-tracks. An embankment or small dyke surrounds the whole 
and allows the plantation to be flooded at pleasure. 

Setting the plants. After sanding, the plants are set in rows 
about two feet apart. Some prefer a greater distance, to admit 
more freely the passage of a horse cultivator. They should be ten 
or twelve inches in the row. 

Flowing should be continued from December to May, and fur- 
nishes, among other advantages, protection from insects as well 
as from early frosts. 

The plantation should be carefully kept clear of weeds for the 
first two or three years, after which, if well managed, the cranberry 
plants will cover the surface and render this labor comparatively 
light. 

Gathering the fruit is begun in September, and lasts several 
weeks. Good pickers will gather three bushels a day. 



CHAPTER XIII. 

The Orange and Fig. 
THE ORANGE. 

This fruit grows freely and abundantly in Florida, and it may be 
cultivated to advantage in the Gulf States, southern Texas, and in 
the warmer portions of California. With some protection, it may 
be raised in the southern States further north. The tree will bear 
several degrees of frost, if protected from the sun's rays in thawing. 
For this purpose temporary sheds are sometimes erected, but a 
covering of evergreen branches, more or less dense, according to 
the severity of the climate, would be found more convenient in 
some localities. 

The bitter ocange is naturalized in Florida, and being hardier 
than the cultivated sorts, it maybe employed as stocks for budding 
or grafting. Young orange trees are raised easily from seed sown 
in spring ; the more thrifty seedlings may be budded the same 
season, and the smaller ones the following year. Or they may be 
whip-grafted the succeeding spring. They will begin to bear in 
four or five years. 

VARIETIES. 

The catalogue of the American Pomological Society recommends 
for Florida, Mississippi, and Louisiana, the Brazilian, Louisiana 
Creole, and Mandarin. The latter is small, with a thin rind, and 
dark orange flesh, which is juicy, rich, and excellent. The St. 
Atigustine orange is large and handsome, with a sweet and excellent 
flavor. The Maltese has a thick rind and red pulp, and is usually 
very good, but sometimes slightly bitter. The Havana much 
resembles the St. Augustine, but is hardly so large and good, and 
is the most common sort in our market. 

THE FIG. 

The fig may be raised in open ground without protection in 
most of the States south of Virginia. In the Middle States it re- 



The Fig. 4$i 

quires more or less protection in winter, for which purpose it is 
kept as a low bush by means of pruning the branches and roots. 
As far south as Virginia, the trees are covered with inverted boxes 
or large barrels, or protected with a mass of evergreen branches ; 
and when this is insufficient, the boxes or barrels (open above and 
below) are filled among the branches with dry leaves, or small 
branches or leaves of evergreen trees. At the north, figs may be 
raised in sheltered situations, the trees to be laid down on the 
earth for winter protection, and covered with several inches of dry 
soil, or a dense mass of forest leaves or evergreen boughs. More 
commonly, however, they are kept in tubs or boxes. 

The trees may be propagated by seeds, layers, cuttings, and 
suckers. As the seeds do not uniformly produce the same sorts, 
they are to be employed only for obtaining new varieties. In the 
south, spring cuttings of last year's growth are taken off and set in 
February ; and summer, or green cuttings, in August. If the 
latter do well they will bear the following year. At the north, the 
hard-wood cuttings are taken off late in autumn, and kept moist in 
a cellar till spring, and then set out. The green or summer cut- 
tings, which should be only a few inches long, root best with bot- 
tom heat. 

The soil should be supplied with a medium amount of moisture. 
If too dry, the trees will drop their fruit ; if too moist, the growth 
will be too rank and succulent, and the trees bear thin crops. 

The fig bears two principal crops, the first in spring, the second 
towards the end of summer. Novices are puzzled to see the spring 
figs make their appearance before either leaves or flowers are seen 
— the explanation of which is, that the fruit is only a fleshy recep- 
tacle, the inside of which contains the numerous minute flowers. 



VARIETIES. 

Among a large number of sorts the following are recommended 
as desirable : 

Angelica. (Angelique.) Medium, obovate, greenish-yellow ; flesh 
white, with red at the centre. Great bearer. 

Black Ischia. Medium, dark violet or blue, flesh deep red, very 
sweet, luscious. Rather hardy and productive. 

B7-01JU71 Ischia. Medium, round-obovate, light-brown, flesh pur- 
ple, sweet, very good. Rather hardy ; great bearer. 



452 The Fig. 

Brown Turkey. Medium to large, pyriform, brownish-red ; 
flesh red, of excellent flavor. One of the hardiest, and the most 
reliable for open culture. 

Brunswick, (Madonna.) Very large, pyriform, violet, greenish- 
yellow in the shade ; flesh reddish-brown, flavor rich, excellent. 
Rather hardy ; productive ; a strong grower. 

Celestial. Very small, violet, sweet ; skin thin. 

Early Violet. Small, roundish, brownish-red, flesh red, good 
in quality ; hardy and prolific. Recommended for pots and forc- 
ing. 



SELECT LISTS OF FRUITS. 



LIST OF APPLES. 
For Maine and similar latitudes east. 



Summer. 



Sops of Wine. 

Red Astrachan. 

American Summer Pearmain. 

Early Sweet Bough. 



Williams' Favorite. 
Early Harvest. 
Benoni. 



Autumn. 



Porter. 
Gravenstein. 
Winthrop Greening. 



Autumn Strawberry. 
Duchess of Oldenburg. 
Fall Orange. 



Winter. 



Hubbardston Nonsuch. Ribston Pippin. 

Baldwin, for warmer parts of the Tallman Sweet. 

State, or grafted standard Danver's Sweet. 

height. Minister. 

Rhode Island Greening, grafted Domine. 

standard height. Fameuse. 

Jewett's Red. Pomme Gris. 
Roxbury Russet. 

M. P. Wilder, President of the American Pomological Society, fur- 
nishes the following : 

Select list of Apples for Massachusetts. 



Best Six Varieties. 



Williams. 
Early Bough. 
Gravenstein. 



Hubbardston Nonsuch. 

Fameuse. 

Baldwin. 



454 



List of Apples. 



Best Twelve Varieties. 



Red Astrachan. 

Rhode Island Greening. 

Ladies* Sweet 

Fameuse. 

Baldwin. 

Tallman Sweet. 



Williams. 
Early Bough. 
Gravenstein. 
Hubbardston Nonsuch. 
Porter. 



List of Apples for New York and adjacent region. 
Summer. 



Early Harvest. 
Red Astrachan. 
Early Joe. 



Late Strawberry. 
Porter. 
Gravenstein, 
Munson Sweet. 



Primate. 
Sweet Bough. 



Autumn. 



Duchess of Oldenburg. 

Lowell. 

Dyer. 

Twenty Ounce. 



Winter. 



Tompkins Co. King. 

Peck's Pleasant. 

Fall Pippin. 

Westfield Seek-no-further. 

Hubbardston Nonsuch. 

Golden Russet of Western N. Y. 

Yellow Bellflower. 

Jonathan. 



Rhode Island Greening. 

Baldwin. 

Roxbury Russet. 

Northern Spy. 

Wagener. 

Swaar. 

Tallman Sweet. 

Esopus Spitzenburgh. 



A vote of the Fruit Growers' Society of Western New York gave 
the following as the best six varieties for market : 



Baldwin 

Tompkins Co. King. 

Golden Russet of Western N. Y. 



Rhode Island Greening. 
Roxbury Russet. 
Northern Spy. 



List for Pennsylvania^ Northern Maryland, etc. 
Summer. 



American Summer Pearmain. 
Red Astrachan. 
Early Harvest. 



Summer Rose. 
Sweet Bough. 
Summer Queen. 



List of Apples. 

Autumn. 



455 



Fallawater. 
Fall Pippin. 
Porter. 



Maiden's Blush. 
Townsend. 



Winter. 



Baldwin. / 

Bullock's Pippin. 

Rambo. 

Rhode Island Greening. 



Roxbury Russet. 
Smokehouse. 
Wine Apple. 



List for Northern Indiana, Illinois, and Northern and Central 

Ohio. 



SUMMEgj«, 



Early Harvest. 

Carolina Red June. 

Benoni. 

Early Pennock. 



High Top Sweet. 
Red Astrachan. 
Keswick Codlin. 
Hocking. 



Autumn. 



Autumn Strawberry. 

Bailey's Sweet. 

Dyer. 

~)uchess-of Oldenburg. 

Haskell Sweet. 

Lowell. 

Maiden's Blush. 

Ramsdell's Sweet. 



Fameuse. 
Fall Pippin. 
Fulton. 

Siberian Crab. 
Holland Pippin. 
Mother. 
Rambo. 



Winter. 



Winesap. 

Rawle's Janet. 

Domine. 

Jonathan. 

Willow Twig. 

Carthouse, or Red Romanite. 

Westfield Seek-no-further. 

White Winter Pearmain. 



Minkler. 
Tallman Sweet. 
Yellow Bellflower. 
Northern Spy. 
Roman Stem. 
Swaar. 

Bullock's Pippin. 
Ramsdell's Sweet. 



456 



List of Apples. 



For a small list of sorts that succeed in this region, take — 



Red Astrachan. 
Carolina Red June. 
Early Harvest. 
Keswick Codlin. 
Maiden's Blush. 



Rambo. 
Ben Davis. 
Yellow Bellflower. 
Winesap. 



For the jnore northern parts of this region and Wisconsin^ the 
following have proved quite hardy : 



Red Astrachan. 
Sops of Wine. 
Carolina Red June. 
Duchess of Oldenburg. 
Early Joe. 
Fall Orange. 
Fall Wine. 
Tallman Sweet. 
Tetofsky. 



Fameuse. 

St. Lawrence. 

Wagener. 

Pomme Gris. 

Golden Russet of Western N. Y. 

Carthouse. 

Northern Spy. 

Wealthy. 

Fall Stripe or Saxton. 



List for Southern Ohio, Indiatia and Illinois, and Kentucky and 

Missouri. 



Early Harvest. 
Red Astrachan. 
Carolina Red June. 



Summer. 



American Summer Pearmain. 
Large Yellow Bough. 



Maiden's Blush. 
Rambo. 



Autumn. 

Buckingham. 



Winter. 



Rawle's Janet. 

Ortley. 

Yellow Bellflower. 

Winesap. 

Willow Twig. 

Rome Beauty. 

Yellow Newtown Pippin. 

Michael Henry Pippin. 



Newtown Pippin. 

Ben Davis. 

Pryor's Red. 

White Winter Pearmain. 

White Pippin. 

Jonathan. 

Bullock's Pippin. 



List of Apples. 457 

Apples for Virgitiia and adjacent regio7is. 

Carolina Red June. Smith's Cider. 

Gravenstein. Male Carle. 

Belmont. Maiden's Blush. 

Fall Pippin. Loudon Pippin. 

Yellow Bellflower. Limber Twig. 

Smokehouse. Fallawater. 

Rambo. Pryor's Red. 



Select List of Twelve Varieties of the Apple, by Joshua Lindly, of 
North Carolina. 

Summer Rose. Clarke's Pearmain. 

Carolina Red June. Winesap. 

Summer Pearmain. White Winter Pearmain. 
Wilson's Summer (Am. Red Ju- Vandevere. 

neating ?). Rawle's Janet. 

Magnum Bonum. Hall. 
Golden Russet. 



List of Apples for Georgia and adjacent regions , made for this work 
by Wm. N. White, of Athens, Ga., author of " Gardening for the 
South." 

Best Three. 

Shockley. (Quality not up to Red June. 

the mark, but its other merits Buncombe, or Meigs. 
, make it desirable.) 

Best Six. 

Red June. Mangum. 

Horse. . Nickajack. 

Meigs. Shockley. 

Best Twelve. 

Early Harvest. Green Crank. 

Red June. Mangum. 

Horse. Kentucky Streak, 

Bachelor. Nickajack. 

Meigs. Stevenson's Winter. 

Disharoon. Shockley. 



458 List of Apples. 

The American Pomological Society has published select lists of 
Apples, obtained from the several reports from all the States, from 
which the following condensed summary has been made. The 
figures in the first column give the number of States in which the 
sort has proved successful ; those in the second column show the 
number of these States in which it has proved of great value or 
eminently popular. 

List I. 

Apples which are adapted to the country generally, or to the 
Eastern, Middle, Western, and Southern States, in a greater or 
less degree. Nearly all are early apples, from which we learn that 
a new early sort will be more likely to succeed everywhere than 
later varieties. 

Red Astrachan 31 12 

Early Harvest 29 9 

Maiden's Blush 28 8 

Fall Pippin 24 4 

Gravenstein 23 5 

Sweet Bough 23 4 

American Summer Pearmain 23 3 

Summer Rose. 22 I 

Duchess of Oldenburgh 21 2 

Golden Sweet 19 3 

Hubbardston Nonsuch 18 6 

Williams' Favorite 16 4 

Early Joe 15 1 

Lady Apple 11 — 

Sops of Wine 9 — 

List IL 

Varieties adapted to the East and West. 

Primate 21 i 

Tallman Sweeting 20 4 

Fameuse 20 4 

Porter 20 i 

Rambo 17 i 

Jersey Sweet 17 — 

Jonathan 16 4 

Tompkins Co. King 16 i 

Wagener 16 i 

Benoni 16 -— 

Peck's Pleasant 15 5 



List of Apples. 



459 



Keswick Codlin 1 5 

Northern Spy ^4 

Twenty Ounce I4 

Mother H 

Hawthornden H 

Yellow Bellflower 13 

Wine 13 

Lowell 12 

Golden Russet of W. N. Y 1 1 

Late Strawberry 1 1 

Dyer n 

Westfield Seek-no-further 11 

New York Vandevere 10 

Corlies' Sweet 10 



List III. 

Varieties adapted to the West and South. 

Carolina Red June 21 5 

Ben Davis 19 6 

Rawle's Janet 16 7 

Pryor's Red 13 7 

McAfee's Nonsuch 13 3 

Summer Queen 13 i 

Shockley u 4 

Newtown Pippin 11 2 

White Winter Pearmain 11 2 

Buckingham 10 3 

Horse 9 4 

List IV. 

Western Apples only. 

Winesap 19 7 

Smith's Cider 14 5 

Hightop Sweet 14 — 

Winter Sweet Paradise 10 2 

W-illow Twig 9 2 

Fall Wine ' 9 ^ 



List V. 

SORTS FOR various LOCALITIES. 

Eastern and Middle States. 

Rhode Island Greening 16 

Roxbury Russet 15 

Cogswell 9 



46o List of Pears. 

Middle and Western. 

Gilpin i8 i 

Fallawater lo 6 

Middle^ Western and Souther7i. 
Early Red Margaret ii 2 

Southern alone. 

Green Cheese 9 3 

Nickajack' 8 3 

Eastern alone. 

Baldwin 16 9 

St. Lawrence 10 3 



SELECT LIST OF PEARS 

Adapted to General Cultivation. 

The Pear is less affected than the apple by differences in latitude 
and longitude, but more influenced by soil and cultivation. The 
following list is made out from the Reports of the American Pomo- 
logical Society, the first named receiving the largest number of 
votes. 

List of Pears succeeding in twenty or more States or districts. 

Seckel. Buffum. 

Bartlett. Summer Doyenne. 

Flemish Beauty. Beurr6 Diel. 

Louise Bonne of Jersey. Urbaniste. 

Belle Lucrative. Vicar of Winkfield. 

Tyson. Lawrence. 

Winter Nelis. Bloodgood. 

BeurrS d'Anjou. Duchesse d'AngoulSme. 

Easter BeurrS. 



List of Pears. 461 

List of Pears reported as succeeding in ten or more States or 
districts, and probably adapted to others, 

Madeleine. Beurrg Bosc. 

Dearborn's Seedling. Beurre Giffard. 

Glout Morceau. Sheldon. 

Onondaga. Beurre Clairgeau. 

Rostiezer. Osband's Summer. 

Boussock. Brandywine. 

White Doyenne. Howell. 
Pinneo, or Boston. 



The following varieties are reported from several of the States, but 
are generally regarded as less valuable than the preceding : 

Washington. Heathcot. 

Beurre Superfin. Golden Beurrg of Bilboa. 

Oswego BeurrS. Grey Doyenng. 

Nouveau Poiteau. Figue d'Alencon. 

Ananas d'Ete. Julienne (Southern), 

Napoleon. Kirtland. 

Autumn Paradise. Stevens' Genesee. 

St. Ghislain. Andrews. 

Kingsessing. Columbia. 

Beurrg Langelier. Dumas. 

St. Michael Archangel. Beurrg Hardy. 

Doyenne d'Alencon. Beurre d'Aremberg- 

Duchesse d'Orleans. Fulton. 

Cabot. Pratt. 

Jaminette. Pound. 

Manning's Elizabeth. Catillac. 

Jalousie de Fontenay. Lodge. 

Duchesse de Berri d'Et^. Marie Louise. 



HARDY PEARS. 

The following pears succeed well in the northern parts of this 
country : 

Flemish Beauty. McLaughlin. 

Urbaniste. Winter Nelis. 

Fulton. Lawrence. 

Buffum, Tyson. 
Onondaga. • Osband's Summer. 

Sheldon. BeurrS d'Amalis. 
Beurr6 d'Anjou. 



462 List of Pears. 

PEARS FOR THE SOUTH. 

List by Wm. N. White, of Athens, Ga., and adapted to the 
Southern States. 





Best Three. 


Bartlett. 


Lawrence. 


Seckel. 






Best Six. 


DoyennS d'EtS. 

Bartlett. 

Belle Lucrative. 


Seckel. 

St. Michael Archangel. 

Lawrence. 




Best Twelve. 


Doyenng d'Etg. 
Beurre Giffard. 


St. Michael Archangel. 
Beurr6 Bosc. 


Bartlett. 


Columbia. 


Buffum. 


Lawrence. 


Belle Lucrative. 


Winter Nelis. 


Seckel. 


Josephine de Malines. 



Three good on Quince. 

Louise Bonne of Jersey. Easter Beurrg. 

Duchesse d'Angoulgme. 

For six, add Glout Morceau, Columbia, Beurrg Diel. 



The following numbers taken from the Catalogue of the Ameri- 
can Pomological Society, indicate the degree of popularity of 
several of the established standard sorts of pears in the different 
States of the Union, each number showing the number of States 
in which the respective varieties are highly recommended : — 

Bartlett 32 States. 

Seckel 32 " 

Beurrg d'Anjou 29 " 

Lawrence 29 " 

Angoulgme 29 " 

Doyenne d'Ete 29 " 



List of Pears. 



463 



Buffum 27 

Flemish Beauty 26 

Bloodgood 26 

Howell 25 

Belle Lucrative 25 

Louise Bonne of Jersey 25 

Dearborn's Seedling 25 

Onondaga 24 

Winter Nelis 23 

Doyenn§ Boussock 22 

BeurrS Superfin, Beurre Diel 22 

BeurrS Giffard 22 

Tyson, Rostiezer, Sheldon 20 

Vicar of Winkfield 20 

Bosc, Clairgeau, Easter Beurrg 19 

Osband's Summer, White Doyenne 18 

Glout Morceau, Brandywine - 15 



States. 



List of Fifty approved Pears ripening in sttccession. 



Doyenng d'Et6. 

Bloodgood. 

Osband's Summer. 

Beurrg Giffard. 

Manning's Elizabeth. 

Brandywine. 

Rostiezer. 

Limon. 

Tyson. 

Clapp's Favorite. 

Bartlett. 

Boussock. 

Washington. 

Beurrg Beaumont 

Ananas d'Etg. 

Belle Lucrative. 

Buffum. 

Flemish Beauty. 

Church. 

Pratt. 

Beurre Hardy. 

Seckel. 

Heathcot, 

De Tongres. 

Louise Bonne of Jersey. 

Beurr6 Superfin. 



Dix. 

Sheldon. 

Urbaniste. 

Beurre Kennes. 

Des Nonnes. 

Beurre Bosc. 

Duchesse d'Angoul^me. 

Doyenne du Comice. 

Conseiller de la Cour. 

Beurre Diel. 

Howell. 

Fulton. 

Beurrg d'Anjou. 

Beurrg Clairgeau. 

Dana's Hovey. 

Josephine de Malines. 

Winter Nelis. 

Lawrence. 

Glout Morceau. 

Beurre Langelier. 

Columbia. 

Passe Colmar. 

BeurrS Gris d'Hiver. 

Doyenng d'Alencon. 

Easter BeurrS. 



464 List of Peaches. 

SELECT LIST OF PEACHES. 

List of Approved Sorts ripening in the order named. 

Hale's Early. Crawford's Early. 

Serrate Early York. Brevoort. 

Early Tillotson. Nivette. 

Cole's Early Red. Bellegarde. 

Early Newington. Morris White. 

Troth's Early. Oldmixon Free. 

Large Early York. Bergen's Yellow. 

George the Fourth. Druid Hill. 

Grosse Mignonne. Ward's Late Free. 

List for Southern States, by Wm. N. White, of Ga, 

Best Three. 

Early Tillotson. Heath Cling. 

Crawford's Early. 

Best Six. 

Early Tillotson. Oldmixon Cling. 

Crawford's Early. Washington Cling. 

Stump the World. Heath Cling. 

Best Twelve. 

Early Tillotson. Chinese Cling. 

Amelia. Oldmixon Cling. 

Crawford's Early. Washington Cling. 

George the Fourth. Heath Cling. 

Stump the World. Nix Late. 

Crawford's Late. Lemon Cling. 

The following is a list of the varieties recommended in the report 
or catalogue of the American Pomological Society for the different 
States, the columns of figures indicating the same approval of each 
sort as with the list of apples : 

Crawford's Early 26 14 

Crawford's Late 23 7 

Heath Cling 22 11 

Oldmixon Cling 22 11 

Gross Mignonne 22 6 



Lists of Plums and Cherries. 



465 



Large Early York 21 

Oldmixon Free 21 

Troth's Early 18 

Columbia (mostly South) 15 

Lemon Cling 18 

Early Tillotson (mostly South) 17 

Smock 17 

George the Fourth 17 

Hale's Early. 16 

Cooledge's Favorite 12 

Early Newington Free '. . . . 1 1 

Cole's Early Red 10 

Susquehanna (mostly South) 13 

Ward's Late Free 13 

Lady Parham (South) 8 

Indian Blood Cling (South) 9 

Eaton's Golden (South) 7 



8 

2 

7 
6 

4 
3 

2 



The following had fewer votes, viz.: Amelia (excellent Southern 
variety), Barnard, Bergen's Yellow Druid Hill, Haine.'j' Early, La 
Grange, Large White Cling, Morris White and Yellow St. John of 
the South. 



SELECT LIST OF PLUMS, 
In the order of their general approval. 



Lombard. 
Damson. 
Washington. 
Imperial Gage. 
Smith's Orleans. 
Wild Goose. 
Coe's Golden Drop. 



Jefferson. 

Prince's Yellow Gage. 

Lawrence Gage. 

Reine Claude de Bavay. 

Green Gage. 

Bradshaw. 

McLaughlin. 



Early Purple Guigne. 
Belle d' Orleans. 
Governor Wood. 
Coe's Transparent 
Black Tartarian. 
Mayduke. 
Rockport. 



SELECT LIST OF CHERRIES, 



In the order of ripening. 

Early Richmond. 
Elton. 

Black Eagle. 
Yellow Spanish. 
Downer's Late. 
Belle Magnifique. 
Morello. 



466 Lists of Native Grapes and Strawberries. 

SELECT LIST OF NATIVE GRAPES, 

In the order of ripening. 

Hartford Prolific. Diana. 

Adirondac. Rebecca. 

Delaware. Isabella. 

Creveling. • Allen's Hybrid. 

Concord. Maxatawney. 

lona. Catawba. 

The general approval of several of the most popular and older 
American grapes, is shown by the following numbers taken from 
the Catalogue of Fruits of the American Pomological Society, the 
numbers given indicating the number of States in which thev have 
been highly recommended : 

Concord 31 

Delaware 30 

Hartford Prolific 27 

Clinton 23 

Ives 21 

Norton's Virginia iS 

Diana 15 

Catawba 14 

Isabella 12 

Scuppernong 10 

Agawam and Israella 9 

Herbemont and lona 8 

Alvey, Elsinboro' 7 

Rebecca and Massasoit 7 

Adirondac 6 

Walter is reported as promising well iti 22 States, Maxatawney 
and Telegraph in 16, Croton in 15, Wilder and INIartha in 10. 



STRAWBERRIES.— TV^w England.— V^^Wsori, Triomphe de 
Gand, Jenny Lind, Hovey's Seedling, and Charles Downing. 

Middle States. — Wilson, Charles Downing, and Triomphe de 
Gand. 

Southern States. — Green Prolific, Charles Do\\'Tiing, Longworth's 
Prolific, Wilson, Triomphe de Gand, and Kentucky. 

Western States. — Wilson, President Wilder, Nicanor, Long- 
worth, Kentucky, Ida, and Green Prolific. 



APPENDIX. 



NEW EARLY PEACHES. 

Amsden. (Amsden's June.) A new variety, proved only in one 
neighborhood, but promising to be one of the earhest, if not the 
very earliest peach known, ripening two or three weeks before Hale's 
early. Size medium, roundish, shaded and mottled red ; flesh 
melting, juicy, excellent, nearly free from the stone. Flowers 
large, leaves with globose glands. Tree vigorous. Carthage, Mo. 

Early Alexander, another new variety in Ohio, is believed to be 
nearly, if not quite as early as the preceding. 

Early Beatrice is a new peach raised by Thomas Rivers, of Eng- 
land, and proves to be an excellent and very early peach in this 
country, ripening about ten days before Hale's early. It is rather 
small in size, slightly oblong, of a brilliant and beautiful color. 

Early Louise is another new English peach, rather larger than the 
last named, and a little later. 

Early Rivers, still another from the same source, is rather large, 
excellent in quality, and ripening a little before Hale's. 

Foster. — Large, yellow-fleshed, rich and juicy, somewhat re- 
sembling the Crawfords. Rather late. Mass. ■, 

Amelia. — An excellent southern peach, large, roundish oblong,' 
shaded and marbled with crimson ; flesh white, melting, rich. 
Rather early. 

Mountain ^(?j^.^Large, roundish ; color a dark rich red on a 
whitish skin ; flesh nearly white, stained at the stone ; juicy, slightly 
vinous. Rather early. N. J. 



Cutting Grafts (p. 2i7)' — Cut these in autumn if you have 
a good place to pack them. They will have more vigor in spring 
than if exposed to the cold of any severe winter — this is especially 
the case with plums, pears and cherries. Pack them in boxes of 



468 • Appendix. 

damp (not wet) moss, or in small boxes of damp (not wet) saw- 
dust — -large boxes of sawdust will heat. Mark every sort carefully 
and plainly. Another good way to keep scions through winter is 
to place them snugly in a box till it is more than half full ; next 
nail in two or three cross-pieces to hold them, and then bury the 
box inverted with several inches of earth over it, on a dry spot or 
knoll. They will thus be kept from contact with the wet earth, 
and will receive enough moisture from below to keep them fresh 
and plump. Cuttings of currants, grapes, quinces, gooseberries, 
etc., are to be taken off in autumn, and they may be kept till early 
spring in the same way as grafts, or they may be set out at once, 
pressing the earth compactly against them, and covering well till 
spring, with manure, litter, leaves, or evergreen boughs. 



MARKETING FRUIT. 

Packing Pears for Conveyance by Railroad. — For mar- 
keting by the quantity, the best way is to pack them in half-barrels. 
Remove one head, and turn the barrel upside down, so that the 
pears put in first will open at the top when they are to be taken out 
for use. Procure a quantity of white printing paper for lining the 
half-barrels. This will give the whole a neat, finished appearance, 
preserve the pears better, and give them a higher price. First 
place a folded sheet in the bottom, and then a layer of pears over 
it, and proceed to fill the barrel by laying the specimens in com- 
pactly, shaking occasionally very slightly, to settle them. It is of 
great importance that they be packed as closely as possible without 
bruising, so that they may not work loose on the way ; for as soon 
as they begin to " rattle " in the barrel they are inevitably ruined. 
We have known handsome pears which would have brought ten 
or twelve dollars a barrel, completely spoiled by being placed 
loosely and carelessly in the barrel. As they are filled in, line the 
sides with vs^hite paper, and cover the top well with it. Let the 
top surface of the pears be about three-fourths of an inch above the 
lower surface of the inserted head, so that when the head is borne 
down by the screw or lever, it shall press them down three-fourths 
of an inch. This will bring them closely and firmly together, and 
prevent rattling — the elasticity of the fruit admitting of this pres- 
sure. It is better to have the surface project upwards an inch, than 
less than three- fourths. Never put in mellow specimens for long 



Marketing Fruit. 469 

conveyance — two or three in a package will cause the whole to 
yield, become loose, and be spoiled. Mark the direction neatly, 
and they will sell better than if marked carelessly or in a bungling 
manner. For sending a few specimens of fine fruit, each should 
be wrapped separately in tissue or other paper. 

Marketing Peaches. — Those who have formerly been in the 
practice of purchasing peaches gathered when half ripe, and with 
their flavor less than half developed, will be glad to learn that 
it has now become fully established that ripe peaches (not soft) 
carry the best, and do not decay as soon as those in a half green 
state. Dr. Hull, of Alton, 111., an extensive fruit-grower, stated 
at the St. Louis Pomological meeting that he had been shipping 
fruit to half a dozen different States, and that he has found that 
when fully mature, and packed tight enough to prevent aU friction 
or rattling, they will " carry six days safely." He uses baskets 
only, placing oak leaves in the bottom and between layers. 

Marketing Strawberries. — While many superficial or care- 
less managers cannot send strawberries fifty miles in good salable 
condition, the late J. Knox, of Pittsburg, was in the practice of send- 
ing his four hundred miles, and receiving double and triple prices 
for them. The fruit was allowed to ripen before picking. Mr. 
Knox remarked : " We allow the fruit to mature enough for our own 
table before it is gathered for market." It was handled with great 
care, carefully assorted, and as carefully packed in neat boxes. 
So large and finely grown were the berries that ten filled a pint box. 
He has sent the Jucunda to New York on Monday, reaching there 
on Tuesday, kept it until Friday and Saturday, and sold then at 
higher prices than other berries raised in the immediate vicinity 
of the city. So much for doing a thing well. 

Selecting and Assorting Fruit. — The truth cannot be too 
strongly impressed on fruit-raisers, that on nothing does success in 
marketing more depend than on selecting good specimens only. The 
work should be commenced by thinning on the trees, while the, young 
fruit is yet small, and its importance should not be lost sight of at 
any subsequent period. Cases have occurred where owners, in their 
eagerness to sell everything, have put a few poor specimens in a 
barrel of fine market pears, and these poor ones have spoiled the 
sale of the whole. Very fine pears are often sold at twenty-five or 
fifty cents apiece ; on the other hand a few bad ones will so reduce 



470 Appendix. 

the market value of the rest as to cost the owner not less than twenty- 
five or fifty cents each. The editor of the Hortictdtiirist says that 
a peach-grower, having discovered that his men brought in many 
poor peaches, had them assorted carefully before shipping, and 
forty baskets of callings taken out of every hundred. The sixty 
good ones were then sold for $1.25 per basket, bringing $75. The 
unassorted ones would bring only sixty cents per basket, or $60 
for the whole, while the freight on the forty baskets of poor ones, 
mixed with the good, would have greatly increased the weight and 
expenses. 

Fruit-Rooms (p. 118). — After a good supply of fresh fruit is 
raised, the next provision is a suitable apartment to keep it in. 
It is here that 'the great deficiency exists with many cultivators. 
Fruit decays rapidly if too warm, withers if too dry, and rots 
when too damp. We have known some cultivators to lose all their 
winter fruit by the end of March because only ordinary cellars were 
provided for it, while others with no better crops, have kept a 
good supply perfectly fresh till the ripening of strawberries and cur- 
rants, by means of well-built and well-managed fruit-rooms. 

The same causes which spoil and induce early rotting in winter 
fruit, prevent the keeping of late autumn fruit into winter. For ex- 
ample, take the Beurr^ d'Anjou pear, which if placed without care 
in warm apartments when gathered, may not keep into December ; 
while, with the best managenient, specimens have been retained 
perfectly fresh into February and March. 

The best fruit-rooms are built above ground. They admit of 
more perfect control of the temperature, and may be kept cooler 
through autumn — a matter of much importance. For such rooms 
the walls must of course be double, and filled in with powdered 
charcoal, ashes, tan, or similar substance, which is rather better 
than to have the inclosed space occupied only with air. The ceil- 
ing or roof must also be double, and well secured from the intru- 
sion of frost from above. Such rooms may be made to open on the 
north side, so as to be kept cool till the advent of the freezing 
weather of winter. Fruit, in an apartment thus managed, will keep 
much better than otherwise. We have experimented fully on this 
point, and observed the difference between the keeping of winter 
apples taken directly from the trees and placed on the shelves in 
October, and others placed, when gathered, on the floor of an out- 
building fronting north, and allowed to remain there nearly till the 
first day of December. The latter, at a careful estimate, did 7iot 



Marketing Fruit. 47 1 

furnish more than one-quarter the number of decayed specimens 
through the luintcr as those placed at once in the warm cellar when 
gathered. 

The walls of fruit-houses above ground may be built of brick, 
with a hollow space between the two portions or walls, or of double 
wood siding filled in. The windows should of course be double, or 
the sash at least with double glass. The entrance door should also 
be double, or made of two parts with a space between. 

It usually happens, however, that some outhouse may be wholly 
devoted to this purpose for the few weeks required, and used for 
other purposes at other times. A few days before the usual time 
of freezing up for winter, the fruit is assorted and carefully con- 
veyed to the fruit-room. This may be an apartment in the cellar 
or basement, entirely separated from the rest of the cellar by an 
eight-inch brick wall, or other good partition. If there are windows 
on opposite sides, they will admit of ventilation when required ; 
but where this is not the case they should be placed near each end, 
so as to cause a circulation of air throughout. Much depends on 
the right degree of moisture or dryness in the fruit-room, and 
other influences being the same, it depends much on the character 
of the subsoil. If there is a fine, dry, gravelly or sandy bottom at 
all times of the year, so as to give a perfect natural drainage, the 
apartment will be dry enough with a smooth beaten earth floor, 
and side walls of masonry. But if the cellar is dug in damp earth, 
clay, or hardpan, which becomes saturated with water when long 
rains occur, or in early spring, a good thick cement floor and 
cement sides will be necessary. We have seen very wet cellar 
apartments made dry enough by means of a good water-lime 
bottom ; but when this alone is not sufficient, an additional coat- 
ing of the same material at the sides has made the whole quite 
dry. The windows should be hung on hinges, and hooks pro- 
vided, so that they may be opened partly or wholly, according to 
the temperature of the air without. Two thermometers should be 
hung in different parts of the room, to assist in regulating the tem- 
perature, which should be kept within a few degrees of the freezing 
point, with as little variation as practicable. 

The fruit may be placed for keeping in boxes, drawers, or on 
shelves. It will keep well headed up in barrels or casks, so long 
as it remains free from decay, but when this commences the con- 
fined air only accelerates it. For common, every-day use more 
ready access is best, when any decaying specimens may be seen 
and readily removed. 



472 Appendix. 

Thermometers in Fruit-Rooms. — The keeping of apples and 
other fruit depends greatly on the temperature. If the room is too 
closely shut, from a fear of freezing, the fruit may decay in a few 
weeks ; if kept cold, and with some circulation of air, it will 
remain sound until spring. The truth is, too much is left to guess- 
work, and hence, while sometimes the temperature may be up to 
fifty or sixty, it may, on the other hand, run down below freezing 
on the occurrence of a cold snap, the owner or attendant not 
always being able to judge. Thermometers are cheap, and such 
cheap ones will answer the purpose well, not usually varying more 
than a degree or two at ordinary temperatures. Hang one near 
the ceiling, and another near the ground. Let the windows of the 
fruit room be hung on hinges, so that they may be opened to any 
degree. By means of these windows and the thermometers, the 
temperature may be kept down to within a few degrees of freezing, 
if liiey are examined say twice a day, or night and morning, and 
the fruit kept sound and fresh, and the owner will no longer work 
in the dark or by guesswork. 

Keeping Fruits. — The following rules for keeping fruits are 
from the proceedings of the Royal Horticultural Society of 
England : 

1. As the flavor of fruit is so easily affected by heterogeneous 
odors, it is highly desirable that the apple and pear rooms should 
be distinct. 

2. The walls and the floor should be annually washed with a 
solution of quicklime. 

3. The room should be perfectly dry, kept at as uniform a tem- 
perature as practicable, and be well ventilated, but there should 
not be a thorough draught. 

4. The utmost care should be taken in gathering the fruit, which 
should be handled as little as possible. 

5. For present use, the fruit should be well ripened ; but if for 
long keeping, it is better, especially with pears, that it should not 
have arrived at complete maturity. This point, however, requires 
considerable judgment. 

6. No imperfect fruit should be stored with that which is sound, 
and every more or less decayed specimen should be immediately 
removed. 

7. If placed on shelves, the fruit should not lie more than two 
deep, and no straw should be used. 



Additional Notes on Insects. 473 

To Color Pears. — Josiah Hoopes, the well known West Ches- 
ter, Pa., nurseryman, says that to give a high color to pears " all 
that is necessary will be to spread a blanket on the floor of a cool 
room, and then thinly and evenly place the fruit on the floor. A 
second blanket must be spread over them, and in a short time the 
effect of this treatment will be apparent in the most golden colored 
Bartletts, and rich, ruddy-looking Seckles imaginable. Pears per- 
fected in this manner rarely have the mealiness of their naturally 
ripened companions ; nor do they prematurely decay at the core, 
as when left on the trees." 

Grapes Overbearing. — Do not allow grape-vines to overbear. 
Many a young vineyard has been injured, if not ruined, by carry- 
ing too much fruit. Novices often delight to show how many 
grapes they have on their young vines, and to tell how many tons 
per acre their new vineyards have yielded. Thin out the bunches 
as soon as they have set, and let the crop be small. It will be all 
the better in quality, and the vines will preserve their health and 
vigor. 

Grape Seedlings. — Novices sometimes complain that the seeds 
of grapes do not grow when planted. It is important that they 
are not allowed to become much dried, and that when planted, the 
surface be kept moist. A correspondent of the Rural New Yorker 
says that formerly not a fourth part of the seeds which he planted 
germinated and grew. Accidentally covering part of the bed with 
leaf-mould and rotten leaves, he found they grew freely and abund- 
antly under this mulching. He then made an entire bed of rotten 
leaves and mould, watering the bed after the seed was planted, 
every other day. Nearly all grew and made vigorous plants. The 
varieties planted were Catawba, Isabella, Concord, Clinton, Dela- 
ware, Ives, etc. 



ADDITIONAL NOTES ON INSECTS. 

The Apple Worm, or Codling Moth (p. 147). — This insect 
has become the most formidable enemy of the apple in the United 
States. It does much damage to the pear, but does not attack 
stone-fruit. In many orchards it ruins nearly the whole crop, and 
is now penetrating into States beyond the Mississippi. The moth, 



474 Appendix. 

or miller, which may be distinguished from all other moths by a 
patch of burnished coppery scales at the tip of its front wings, ap- 
pears first early in summer, and lays its eggs in the blossom end of 
the young apples, a single egg in each. The young larva soon 
hatches and burrows towards the core, eating as it goes. In three 
or four weeks, or more, it is full grown, and the young apples fall 
to the ground nearly at the same time. The larva passes out 
through a round hole which it makes, and crawls for some place to 
spin its cocoon, usually to the rough trunk of the tree. The moth, 
or miller, comes out in a few weeks for a second brood, but the 
apples have now grown so large that fewer fall to the ground from 
the injury, but they are more or less spoiled for use and market. 
The insects are often found in them after the crop is gathered for 
winter, and hiding in various places, spin their cocoons, and come 
out in spring to perpetuate their mischief. Prof. Riley says, that 
in a barrel of wormy apples which he broke up early in the spring, 
he found about two hundred such cocoons ; and estimating that 
one barrel would furnish a hundred winged females, each of which 
would lay two hundred eggs and spoil as many apples, and allow- 
ing a hundred apples to the bushel, he arrived at the result that 
two hundred bushels of apples may be ruined by the insects from 
one apple barrel, if allowed to escape. 

The remedies for the prevention of the work of this formidable 
insect are of two kinds, and are founded on the destruction of the 
larva while in the fruit, and of the cocoons before the miller comes 
out. Animals which would pick up and devour the young and in- 
fested fruit as soon as it falls, would perform the first-named ser- 
vice. Swine, if sufficiently numerous, answer the purpose well ; 
but as few owners of large orchards have herds large enough, it is 
proposed to employ sheep, which are known to eat the young 
apples readily, and which may commonly be had in large flocks. 
The bark of the trees may possibly need protection from them. In 
the few instances where they have been thoroughly tried, year 
after year, they have given smooth and fair crops. Oliver Chapin, 
of East Bloomfield, N. Y., recommends the practice of employing 
boys to pick the infested apples from the trees, stating that one 
boy would pick several bushels in a day. The second remedy — 
destroying the cocoons — may be effected in part by passing bands 
of cheap coarse paper around the trunks of the trees early in sum- 
mer, and afterwards crushing the cocoons which form under these 
bands ; and also by placing pieces of old carpets, etc., in the forks, 
and then crushing those which adhere to them. 



Additiojtal Notes on Insects. 475 

The Tent Caterpillar, or common orchard caterpillar, 
described on p. 144, is sometimes confounded, by superficial ob- 
servers, with another insect, known as the Fait Wcb-worin, which 
hatches out, not early in the spring, but after midsummer. Both 
make a web or tent ; but the Fall Web-worm has a wider range 
of trees for its food. It spins a cocoon late in summer, and does 
not come out till the following summer. The moth or miller is 
white, and it deposits its eggs in an irregular mass on a leaf, where 
they soon hatch and the larvee begin their work. 

Forest Tent Caterpillar. — This insect (Clisiocampa syl- 
vaticd) resembles in some particulars the tent caterpillar of the 
orchard (C atnericana) , but differs in being less confined to nests, 
and in the markings of the larva and moth. The middle of the back 
of the larva is marked with a row of small spatula-shaped white 
spots ; while in the common tent caterpillar the back has a con- 
tinuous white line. On the perfect insects, the former is darker 
between the bars of the wings ; on the latter the wings are lighter 
between the bars. It appears only occasionally in large numbers. 
In the year 1867 it was quite destructive in Western New York, 
and received the erroneous name of " Army Worm," the true 
army worm being a southern insect, which destroys large fields 
of grass. 

Like the common orchard caterpillar, the miller deposits 
its eggs in the form of a ring or cylinder, on the young twigs ; 
but instead of the rounded form given to the mass of eggs 
of the orchard caterpillar, the eggs of the forest caterpillar 
form a distinct even-sized cylinder, with square ends, as in 
Fig. 495. Each mass contains about 300 or 400 eggs. The 
eggs are small, about the twenty-fifth of an inch long, and 
the fiftieth part of an inch in diameter. These eggs are de- 
posited about midsummer, and the larva? hatched early the 
following spring. They are very hardy, and endure any 
cold snap that follows. They commence spinning a web 
wherever they go. '"' ^'^^' 

The forest caterpillar spins a web close to the tree, but as it grows 
larger it wanders far away, and hence is generally supposed to have 
no web. In its travels it generally selects smooth surfaces, and 
seems to have a special liking to the cap-boards of board-fences. 
It often swings down on a web from trees, and when numerous in 
forests proves quite annoying to persons traversing the woods. It 
devours the leaves of different kinds of trees, but seems to prefer 



476 



Appendix. 



the basswood, of which large trees have been stripped entirely bare. 
In the orchard it is particularly destructive to the foliage of the 
apple. On account of its wandering character it is more difficult 
to attack and destroy in masses, and for this reason more care 
should be taken to cut off and destroy the rings of eggs before they 
hatch, in the orchard trees when they are found. 

The American Entomologist describes several insects which de- 
stroy this caterpillar, and commonly keep it in subjection, except 
during those occasional years when it appears in the greatest num- 
bers. But generally " these cannibals and parasites do their work 
so effectually that it is seldom exceedingly numerous for more than 
two successive years in one locality." 



The Curculio (p. 152). The importance 
bring down these insects is pointed out on page 
the practice of inserting iron spikes in the 
tree, on which to strike, has been adopted 
with great success. The spikes should be 
blunt where they enter the tree, so that strik- 
ing will not drive them in further. Short 
pieces of iron rod answer well. 
Holes being bored for them they 
are inserted part way as shown 
in Fig. 496. On the heads of 
these a blow of a large hammer 
will bring down every curculio. 
When the trees are small, one 
spike in each tree is sufficient ; 
when they become quite large, it will be 
best to insert one in each of the larger 
limbs, as shown at bb, Fig. 497. 



of a 

154. 



sharp 
More 



blow to 
recently 





Fig. 497. 



Dr. Hull's curculio catcher consists of a large hopper-shaped frame 
covered with white muslin, and fastened to the top of a wheelbar- 
row, the front frame of which is pushed suddenly against the tree, 
jarring down the insects into the hopper. It requires the stem of 
the tree to be trimmed up three or four feet high, to pass under 
the branches. The sheets described on page 154 may be used for 
low branching trees, like the one shown in Fig. 497, from which also 
a large portion of the crop may be picked while standing on the 
ground. Brown's patent catcher is similar to Dr. Hull's, with the 
improvement of using glazed oil-cloth for the hopper, down the 



Additional Notes on Insects. 



477 



smooth surface of which the insects roll freely, and it is not affected 
by wet weather. A closed box at the bottom receives and holds the 
insects, and the jarring is easily performed on all parts of the tree 
by means of a small mallet on the end of a pole. 

Currant Worm (p. 156). — There are three distinct insects 
which commit depredations on currant and gooseberry leaves, 
namely, the Currant Span Worm, which comes out in the form of 
a miller or moth, the Imported Currant Worm, and the Native 
Currant Worm, both of the latter forming four-winged flies in the 
perfect state. 

The Currant Span 
Worm {Ellopia ribe- 
arid) is represented in 
the following figure 
(Fig. 498), the natural 
size and appearance. It 
is about an inch long, 
bright yellow, with nu- 
merous black spots. 
The head is white, with 
eye-like spots. It de- 
vours the early leaves of 
the gooseberry and cur- 
rant, and when about to 
change, hides under 
rubbish, clods, or de- 
scends into the ground 
and changes to the 
chrysalis. No. 3. In 
two weeks it comes out 
in the form of a moth 
or miller, of a dull yel- 




. — Curra?it Span Worm. 



lowish white, with dark colored spots towards the ends of the wings. 
The spread wings measure about an 
inch and a quarter. The figure (Fig. 
499) represents its appearance, but is 
too dark. Where the larvaj have been 
numerous, and have stripped the cur- 
rant row, this miller may be often seen 
in considerable numbers, flying over 
the bushes and laying its eggs on the 
twigs. Here the eggs remain till the 




Fig- ■tgg-- 



•Moth of Currant Span 
Worm. 



478 



Appendix. 



following season, and hatch out about the time the gooseberry and 
currant leaves expand, ready for devouring them. 

As the eggs remain on the bushes during the time that nursery 
men dig and pack them for distant conveyance, care should be taken 
that the insects are not thus carried to places where they were pre- 
viously unknown. 
The Imported Currant Worm {Nematus ventricosus) is 

represented in Figs. 500 
and 501 ; a a, the larvae 
in the act of devouring 
gooseberry leaves ; b, an 
enlarged view of one of 
the abdominal joints, to 
show the position of the 
black spots. 

In Fig. 501 are magni- 
fied representations of 
the male {a) and female 
{b), the cross lines show- 
ing the natural size. The 
perfect insect makes its 
appearance as soon as 
the leaves of the goose- 
berry and currant are 
fairly expanded, and lays 
its eggs on the under- 
side of the leaves, along 
the principal veins, and 
not, like the span worm, 
on the young twigs. If 
the latter deposited eggs 
on the leaves they would 
fall to the ground, as 
they remain unhatched 
till the following season, 
as already stated. 

The eggs of the im- 
ported worm soon hatch 
into twenty - legged 
worms, of a green color, 
having at first black 

-Perfect state of Ivtported Currant Worm , , , 

— upper, jiiale; lower, female heads and numerous 




Fig. 501.- 



Additional Notes on Insects. 



A79 



black dots over the body ; but after the last moulting they are en- 
tirely green, except the large eye-dots and the three yellowish 
joints, one next the head, and the others at the rear. They are 
about three-fourths of an inch long when full grown. When, as 
usually happens, they are in large numbers, they rapidly consume 
the leaves, and whole rows of bushes have been entirely stripped 
in forty-eight hours. Hence the importance of close watching and 
prompt attention in applying the remedies to destroy them. A 
single defoliation, while it does not kill the bushes, retards growth, 
and commonly greatly injures or prevents the ripening of a crop ; 
and if often repeated, so that the bushes remain bare for a long 
time, or for successive seasons, the bushes necessarily perish. 

When the larvfe attain full size, they burrow under ground, or 
hide under scattered leaves, and spin an oval brown cocoon. After 
some weeks the perfect insect comes out, lays eggs as before, pro- 
duces larvfe, which pass to the pupa state, and remain so till the 
following season. 

The Native Currant Worm {Pristiphora grossularice) is 
smaller than the preceding, or about two-thirds in size, and other- 
wise resembles it somewhat in general appearance. Unlike that, 
the male and female differ but slightly. The larvae are of a uniform 
pale green color [a — Fig. 502), without any black dots, which readily 
distinguishes it from the 
two others already de- 
scribed, the head becom- 
ing black. It spins its 
cocoons among the twigs ^ 
and leaves. It appears 
later than the Imported 
Currant Worm, or near ct 
midsummer, and the 
second brood early in 
autumn. Unlike the last 

named, the second brood ^'S- So^.-Native Curra,U Warm. 

also passes to the state of winged insects the same autumn, and 
lays its eggs on the twigs of the bushes, where they remain till the 
next season. 

The remedy for the three species of currant worms is the same 
for each — namely, killing by poison. Unlike many other insects, 
this remedy is comparatively cheap, easily applied, and entirely 
successful if used promptly. It consists in dusting powdered 




48o Appendix. 

White Hellebore from a finely perforated dredging box, or from a 
box covered with fine muslin, so as to give the leaves a thin dust- 
ing of this poison. It may be had at drug stores. Do it in the 
morning when the dew is on, but do not wait for dew if the first 
worms have made their appearance. To prevent inhaling the dust, 
fasten the box to a short stick, apply it when there is only a faint 
breeze, and stand on the windward side. As soon as the insects 
devour it with the leaves, they curl up and die. It is desirable to 
give the leaves a very thin coating, and not to apply it in masses. 

Grape Phylloxera. — Within a few years a small aphis has 
caused much injury to grape vines in this country, and great de- 
struction to the vineyards in France. The delicate exotic vine 
appears to be more extensively injured by it than the stronger and 
more robust American sorts. It attacks the roots, causes excres- 
cences on the smaller fibres, and they ultimately die. During the 
first year of attack its effects are not conspicuous in the vines 
above ground ; about the third year the vine dies, at which time 
the insects have left it, and are not discovered. Various remedies 
have been proposed, but none that are completely satisfactory. 
Probably the best preventive is to plant only strong healthy sorts, 
as the Concord, or those which have been grafted on these healthy 
sorts, and to adopt long instead of short pruning. Among imper- 
fect remedies, are soaking the soil before planting with strong soap- 
suds or weak lye ; sprinkling the surface with lime, ashes, sulphur, 
or salt ; or applying carbolic acid, added to water at the rate of i per 
cent., by pouring into crowbar holes so as to reach the roots. Sul- 
phuret of carbon has been applied in the same way with imperfect 
success. Fertilizers, to keep the vines healthy and vigorous, are 
probably better. There are some insects which prey upon these 
enemies of the vine, that often keep them in check or destroy 
them, among which are a species of Thrips, the Lady bug, a 
Syrphus fly, and some others. Flooding the ground has been suc- 
cessful in a few cases, but is generally difficult and impracticable. 

The Canker Worm {Anisopteryx vematd), p. 150. — The 
young larvpe hatch early in summer, and pierce small holes in the 
leaves, and as they grow larger they consume all the leaves except 
the larger veins. The larva is a measuring worm, nearly an inch 
long, ten-footed, black, dull yellow or greenish, very variable in 
color, commonly with an ash gray back, and a pale yellowish stripe 
along each side. 

The canker worm spreads slowly from one orchard to another, 



Additional Notes on Insects. 



481 



but is far more formidable than the tent caterpillar. It has until 
late years been mostly confined to portions of New England, but 
more recently it has spread largely through portions of Western 
New York, and will doubtless find its way elsewhere. It should be 
well known to cultivators that they may destroy it when it first ap- 
pears. It attacks both leaves and fruit ; and when numerous the 
webs and the denuded branches together give the trees at a dis- 
tance the appearance of having been scorched. As the female 
cannot fly, various expedients for preventing it from ascending the 
tree in winter or early spring have been devised. One of the best 
contrivances for this purpose is repi'esented in Fig. 503, and consists 
essentially of a band or circle of tin, a few inches outside the trunk 
of the tree, and held there by a circle of muslin, attached to the tin 
at its edge, and drawn with a cord at the top, so as to fiit the tree 
closely, and prevent the insects from getting up without going over 






Fig-. 504. — Sectio7i. Fig. 503. — Ca?ikcr Worm Protector. Fig. 505. — Section. 

the tin, which is covered with a mixture of castor oi^ and kerosene. 
As soon as they touch this they drop to the ground. Fig. 504 is a 
section of the contrivance, and Fig. 505 a section of the union of 
the tin and muslin, effected by turning over the upper edge of the 
tin before it is bent to a circle, inserting the edge of the muslin, 
and hammering them together. The tin may be about three inches 
wide, and long enough to rest three or four inches off from the 
trunk, when bent around in the form of a hoop, and secured by 
rivets or small tacks. After the tin and muslin are attached to the 
tree, the whole inner or lower surface of the tin is daubed with a 
mixture of equal parts of kerosene and castor oil. The tin and 
muslin entirely protect the oil from the sun and weather, and it will 
not dry for several days. It will not run down, as the castor oil 
thickens it. Of course it needs occasional renewal, with a small 

21 



482 Appendix. 

brush or feather. This protector is kept on the tree till the worms 
disappear. 

The canker worm crawls up the tree till it reaches the lower or 
inner side of the muslin, when it turns and passes down the muslin 
till it touches the tin covered with oil, when it almost instantly falls 
to the ground disabled. This protector is applied to the tree be- 
fore the ground opens in spring, and is kept on till every indication 
of the canker worm has gone. An important advantage in this 
contrivance is the readiness with which it is applied to the tree, 
with a variation of several inches in size, as well as its cheapness. 

Another good remedy is to place bands of sheathing-paper six 
or eight inches wide, tacked around the trunks of the trees, and 
then cover them with refuse printer's ink. The ink costs i2-i cents 
per pound, requires from two to four applications each season, and 
the whole cost is about ten cents for each tree annually. 

Bark Louse (p. 148). — Dr. Le Baron, State entomologist of 
Illinois, recommends, according to the Prairie Farmer, a wash of 
soapsuds, of a strength varying with the age of the parts of the tree to 
which the application is made. A whitewash brush is used, first with 
strong suds, made of one part soap and three or four of water, and 
then a wash of a weak solution, or many times diluted, applied 
with a syringe. This must be done the last of May or early in June, 
when the young lice are just hatched. 

The best means to extirpate bark-lice, according to Dr. Fitch, 
are those recommended by Mr. Kimball, of Kenosha. He boils 
leaf tobacco in strong lye till it is reduced to an impalpable pulp, 
and mixes it with soft soap, which has been made cold, to make 
the mass about the consistence of thin paint, the object being to 
obtain a preparation that will not be entirely washed from the tree 
by the first rains. The application must be thorough to the body, 
limbs, and twigs, or wherever a louse is detected. This should be 
done with a paint-brush before the buds start in the spring, and if 
the painting is faithfully performed the death of the lice will be as- 
sured. 

There is one department of insect study, which we can only 
briefly allude to, that possesses great importance, and which is very 
little understood except by scientific men. This is the knowledge 
of useful insects — those which confer a great favor on the cultivator 
by thinning the ranks of his foes. The work of birds has been 
indiscriminately recommended as " destroying the insects," with- 
out knowing whether those insects are useful or noxious. In one 




Additional Notes on Insects. 483 

instance birds were seen devouring, as was supposed, a destructive 
caterpillar ; but it was found, on a scientific examination, that they 
were only picking a parasitic insect from the caterpillars. The 
parasitic insect was assisting the cultivator, and the birds were 
feeding upon his best friends. One of the most useful insects of this 
kind is the Lady-Bug — of which we repre- 
sent a single species, — the Convergent Lady- 
Bug, in the accompanying cut (Fig. 506). 
— a representing the larva, b the pupa, and 
c the perfect insect. We present this figure 
in order the better to explain an amusing Z. b 

occurrence, showing the blunders of ignor- ^ig. so^-— Lady-Bug-. 
ance, related by Dr. Fitch. The rose bushes of one of his neigh- 
bors were grievously infested by plant-lice. He complained to 
Dr. Fitch, that although he took the greatest pains to go over his 
bushes every morning and destroy all the "old ones," yet his 
bushes were ten times as badly injured as those of his neighbors, 
who took no pains with them. On examination it turned out that 
he had been killing off the Lady-Bugs, supposing them to be the 
" old ones," which were doing all they could to rid his bushes of 
the pest. 

Black Knot on the Plum (p. 160). — Remember the old 
and well tried remedy of cutting off as fast as the first indications 
appear. Do not wait till the tree is covered with these excres- 
cences and destroyed. The complaint sometimes made, when the 
remedy is applied months too late, that cutting off does not cure 
the malady, would be like denouncing the use of water to extinguish 
buildings on fire, were the engine companies to begin to play upon 
the heaps of ashes the year after the city conflagration. The labor 
and attention needed to keep the plum thus clear of the knot are 
not half as great as to keep a potato or cabbage patch clear of 
weeds, which every one so willingly performs. 

Mice Repellers. — Generally a smooth, compact mound of mel- 
low earth, free from grass, and made a foot high, late in autumn, 
is best. But sometimes a roll of sheet-iron or sheet-tin is most 
convenient. Sheet-tin is best, and will rust less than iron, unless 
the latter is well coated with gas tar. Roofing tin, fourteen by 
twenty inches, will make four protectors to each sheet, seven 
inches high and three inches in diameter, costing about five cents 
each. They last many years. They may be applied after some 



484 



Appendix. 




Fig. 507. 




snow has fallen, with a little pressure and turning about. Fig. 507 
represents one of these protectors, and Fig. 508 several nested 
together. 

Mice and Rabbits. — Where these animals exist, they will be 
sure to do more or less damage in winter by gnawing the bark. 
The cleaner the cultivation of the ground, 
the less the danger from mice. If a small 
mound has not been thrown up around 
young trees before freezing up (which is a 
very perfect protection if well performed), 
then it will be best, after a fresh fall of 
snow, to tread it com- 
pactly about the bottom 
of the stems. The mice 
will not dig through the 
hard trodden snow. It 
should be repeated with 
new snowfalls. Rabbits 
are kept away by blood 
or rancid grease. Rub the skin of an old piece of pork, or a piece 
of fresh liver on the bark two and a half feet up from the ground, 
and their appetite for the anointed bark is spoiled. Blood is apt to 
be washed off by winter rains, and the application needs repeating ; 
or the blood should be mixed with clay, which will prevent washing. 
Another way to exclude both mice and rabbits is to case the foot of 
the tree with sheathing paper, cording it on, or nailing it on with 
tacks. A few slits made in the bottom edge will enable it to spread 
a little, where it should be sunk slightly into the soil. For rabbits 
sheet iron or tin is best, and should be thirty inches high. 

' "It is useful to place a few shocks of unhusked corn on each 
acre of the orchard," remarks a correspondent of the Country Gen- 
tleman j " all the rabbits want is enough to satisfy their appetite, 
and they prefer corn to apple-tree bark. Lard and sulphur rub- 
bed on the bark of trees is a good preventive, and does no 
damage to the trees. Snares can easily be set in the run-ways, 
and the rabbits destroyed. Sweet apples, cut in the middle, stuck 
upon a stick, and raised about six inches from the ground, with 
strychnine pricked into the edges, will be eaten by the rabbits at 
night, and you will find them dead in the morning. I do not 
recommend putting out poison while other remedies prove effec- 
tual." 



MONTHLY CALENDAR OF WORK. 

In the Nursery, Orchard, and Fruit-Garden. 

(These directions, as they read, are mostly adapted to the season in the Northern States, 
but they may be made to apply readily to all other portions of the Union, by making 
them about one day earlier for each twelve miles of diminished latitude. For example, 
allowance should be made of about three or four weeks earlier for southern Virginia 
and similar latitudes, and six weeks or more for the Gulf States.) 

jAisruARY. 

Tread the snow about young trees to prevent the gnawing of 
mice. Rabbits may be prevented from injuring trees by rubbing 
them with blood, see p. iS6. 

Provide surface drainage for water caused by thaws or rain. 

Hardy young trees may be pruned in the winter, covering large 
wounds, as described on p. 92. 

Cut grafts and pack them away, p. 37, 

Guard carefully against the intrusions of cattle. 

Tree purchasers may now ascertain where trees may be best ob- 
tained, and orders may be made out. 

Nurserymen may prepare for spring work by procuring materials 
for packing, p. 143. 

They may now commence root-grafting, p. 177. 

Manure may be spread over the surface about young trees, to 
enrich the land, and protect from winter cold. 

Young orchards should be accurately registered, p. 68. 

Grape-vines for early fruiting by fire-heat, now coming into leaf, 
should be kept at 60*^ or 65°. Pinch upper shoots, and encourage 
lower, especially on vines in pots. 

February. 

Follow the directions of last month, most of which apply to the 
present. 

Cut off and destroy all caterpillars' eggs on the shoots of orchards, 
p. 145. 

Top-dress with manure the surface of orchards wherever they 
lack vigor, or which do not make annual shoots a foot or more 
long. 



486 Monthly Calendar of Work. 

Provide or make labels, stakes, ladders, etc. 

Grapes in early heated houses will now begin to swell their buds, 
and should be syringed night and morning. A temperature of 50° 
or 55° at night is enough for the first fortnight. Thin the bunches, 
but do not handle the berries. 

For the Southern States, read the directions under ]\Iarch and 
April. 

March. 

Finish all uncompleted work mentioned for two past months. 

Head down budded trees in the nursery rows before the buds 
have begun to swell. 

Prune hardy grape-vines. Start grape eyes or cuttings, as de- 
scribed on p. 381. 

Graft the cherry very early to prevent failure. Graft plums 
nearly as early. 

Plant cherry stones as soon as the ground thaws, as they sprout 
early. 

Shorten back peach trees, as described on p. 94. 

In grape-houses, grapes under fire heat will need constant atten- 
tion. Pinch laterals, thin bunches if too many, and give air and 
plenty of water. In colder houses (or green-houses), the leaves 
will commence expanding, and should be syringed daily till fully 
out. 

For the South, read the directions under April and May. 

April. 

Prepare for setting out trees, p. 54. 

Shorten back before the buds expand, pp. 59, 81. 

Transplant strawberries, p. 412. 

Uncover grapes, raspberries, etc., very early. 

Set out currant, gooseberry, and quince cuttings as early as pos- 
sible, p. 29 ; also seedling apples, young pear trees, etc. 

Grafting the cherry and plum should always be done before the 
buds begin to expand. 

Plant all sorts of fruit-tree seeds on the very commencement of 
their sprouting, or as soon as the earth thaws. Peach stones may 
be left later than others, as they do not start so soon. 

Level down the small mounds thrown around the young trees 
last autumn, to protect against mice and winds, and spade in win- 
ter mulching. 



Monthly Calendar of Work. 487 

Manure strawberries. 

Prune old wood out of currant bushes and spade in manure, and 
the size of the berries will be greatly increased. 

Uncover vines in cold graperies, and place them in position. 

Pinch in the young shoots of grapes in green-houses towards the 
end of the month, and thin bunches. Grapes in hot-houses need 
uniform warmth and air. 

Nurserymen will commence digging and packing as soon as the 
ground is open, p. 140.' 

For the Southern States, read the directions for May and June. 

May. 

Fruit-trees may be still set out, if dug early and kept from grow- 
ing in a cool place, even if the leaves are partly expanded, but the 
shoots should never be cut back after the swelling of the buds. 

Keep the soil clean and mellow about young trees, p. 70. 

Rub all useless shoots from the stocks of young trees in the 
nursery which have been grafted, or which were budded last sum- 
mer and headed down. This should be done at the moment of 
their starting, as removing foliage in large quantities always checks 
growth. 

Stake up crooked trees, p. 62. 

Mulch young trees when the soil cannot be cultivated constantly, 
but avoid watering before the leaves expand, p. 63. 

Commence thinning fruit on overbearing trees. 

Give air, warmth, and moisture to vines in houses. 

Kill orchard caterpillars by swabbing with soapsuds or lime- 
wash. 

Clear out borers from apple-trees, p. 145 ; and commence the 
destruction of the curculio, p. 153. 

For the Southern States, read the directions for June. 

June. 

Continue the operations of last month wherever necessary, and 
increase cultivation and destroy weeds. 

Make thorough work with the curculio, p. 153. Destroy aphides 
as soon as they appear by strong soapsuds, p. 147, and the currant 
worm by dusting with hellebore, p. 156. 

Rub off early in the month all supernumerary shoots on out-door 
grape-vines, and on young fruit-trees. Thin berries on vines in 



488 Monthly Calendar of Work, 

heated grape-houses, and pinch back laterals on those in cold 
houses. Keep up a mild, damp atmosphere. 

Examine peach trees and destroy the peach grub, p. 151. 

Thin out fruit on overbearing trees, p. 107. 

Sliorten back new shoots of the blackberry, p. 446. 

Cut off all the parts of plum trees that show the first indications 
of black-knot, p. 160. Destroy caterpillars' nests that have escaped 
attention. Give slugs a dusting of dry lime, or dash them off with 
dry sand or powdered soil. 

Mulch the surface of the earth around newly transplanted cherry 
trees. 

July. 

Continue cultivation to prevent the growth of weeds and the 
formation of a crust on the soil. 

Mulch all young trees when cultivation cannot be given. 

Continue thinning fruit, and rubbing off supernumerary shoots 
on young trees. 

Pinch off the shoots of blackberries, as described in the chapter 
on this fruit. 

Perform the operation of summer-layering the grape early in the 
month, p. '^■]'j. 

Transplant strawberries, p. 412. 

Commence budding all trees that have well formed or matured 
buds — the cherry usually first, then the plum and pear. 

Continue watching for the peach-worm and apple-borer, pp. 146, 
150, and cut off at their first appearance fire-blighted pear-shoots, 
and black-knot on the plum. 

Secure cherry-stones for planting, by mixing the washed seeds 
with moist sand before they have dried, p. 136. 

Give a good supply of air to ripening fruit in heated grape- 
houses, which will secure both color and flavor. Thin the forming 
bunches in cold houses, and remove defective or diseased berries, 
and avoid cold currents of air. 

August. 

This month is chiefly to be occupied with a continuance of the 
labors of the past. Destroy weeds ; keep the ground mellow about 
young trees ; pinch off shoots that are becoming too long in young 
trees and blackberry bushes ; mulch trees that are suffering from 



Monthly Calendar of Work. 489 

drouth, and transplant strawberries according to directions on 
p. 412. 

Watch for insects, especially plant-lice, which often increase 
rapidly during the month. Destroy the latter with strong soapsuds 
or very strong tobacco-water. Keep a constant eye for black-knot 
on the plum and fire-blight in the pear, and instantly cut off all 
affected parts. 

Continue budding — finishing cherry, plum, and standard pear, 
and beginning early on apples. Mahalebs, peaches, and quinces 
may be budded towards the close of the month. Watch budded 
stocks and remove ligatures as soon as they cut the bark. 

Gather early pears for house-ripening. 

September. 

Complete the budding of peaches and quince stocks, and timely 
remove the ligatures. Keep new strawberry beds entirely free 
from weeds ; and unless intended for increasing the plants, cut oft 
the runners. Prune out the useless wood of young trees, and give 
a good shape to the forming heads — growth being now nearly 
terminated, no check will be given to the tree. 

Prepare the ground for new orchards and fruit-gardens, see 
pp. 54, 129. 

Top-dress orchards, as circumstances require, according to the 
directions on p. 76. 

October. 

Transplanting may be commenced during the present month — • 
see full directions in the chapter on this subject, p. 58. 

The chief remaining work is gathering fruit. Carefully hand- 
pick all good specimens, and avoid rubbing and bruising. Autumn 
pears should be picked a few days before maturity ; winter varie- 
ties are to be left on the trees as long as they can safely remain 
without danger of freezing. For a convenient mode of gathering 
apples, see page 109 of this work. Apples intended for market 
should be very carefully handled, never dropped or bruised, and 
assoi'ted into at least three qualities, namely, extra, medium, and 
poor — the latter to be used for culinary purposes and feeding 
animals. By this process the selected fruit will sell for more than 
the whole would unassorted ; and the owner will acquire a reputa- 
tion in market which will enable him to sell at high prices in the 
most abundant seasons. 



490 Monthly Calendar of Wo}'k. 

For directions in gathering and keeping grapes, see p. 113. 

Top-dressing orchards may be performed any time during the 
month. 

Grape-vines in green-houses should have their growing shoots 
pinched in ; and vines in cold houses, as soon as the fruit is picked, 
should be thrown open and exposed to the air. 

November. 

Transplanting may be continued at any time during mild weather, 
so long as the ground remains open and the air is not freezing. 
Register in a book the name of every tree set out, and this record 
may be referred to in future years when the labels have gone. 
Young trees in windy places should be either staked, or stiffened 
against the wind by a mound of earth, p. 62. Mice may be ex- 
cluded from young trees by small conical mounds a foot high, 
made smooth and perfectly compact, carefully excluding turf from 
them. 

Trees received late from a distance may be heeled in for spring 
planting, as directed on pp. 64, 65. 

Protect half hardy raspberries by bending down and covering 
slightly with earth. Cover strawberry beds with coarse stiff straw, 
or with cornstalks or evergreens. Grape layers should be separated 
from the vine and pruned, and packed away in moss, or heeled in 
the earth. 

Cuttings of quinces, gooseberries, and currants should be made 
and treated in the same way. Cut grafts for spring use, carefully 
labelling each sort and packing away for winter, p. 37. Stocks for 
root-grafting are to be taken up and packed in boxes in cellars for 
winter use. 

Plough between nursery-rows, to carry off surplus water in winter. 

December. 

Examine the directions for last month, and promptly complete 
all jobs not finished in season. Finish cutting grafts ; apply winter 
mulching to young trees ; collect stakes, tallies, labels, etc., which 
are out of use, and tie up and pack them away. Examine the 
directions for January, and perform any work which may be in 
season. 

Grape-hoiises. — In early houses the vines pruned last month will 
begin to swell their buds. Give a regular and moderate tempera- 
ture during the present month. Prune vines in green-houses and 
cold houses, and protect the latter with a covering of leaves. 



Descriptive List and Index of Fruits. 



-o- 



[The following lists contain the names of the more common or well known 
varieties of fruit, either local or widely disseminated, with brief notices of 
those not described in the body of the work. A few are new sorts of high 
.promise, which, when tested, may yet take their places among standard 
varieties. It will be understood that when reference is made from one name 
to another, the latter is a synonym of the former.] 

APPLES. 



Abbott, or Abbott's Sweet. Medi- 
um, roundish, striped ; of moderate 
flavor. Winter. N. H. 

Abbott's Sweet. Medium, roundish 
conic; striped, good. Winter. 
N. H. 

Abram. Rather small, roundish, 
yellow and red ; sub-acid, good. 
Winter. Va. and N. C. 

Acuba-leaved Reinette. Medium, 
oblate, red and yellow ; tender, 
sub-acid, good. 

Adams. Large, oblate, faintly 
striped ; flesh greenish white, of 
pleasant flavor. Union Co., Pa. 
Winter. 

Adams Pearmain. Medium, conical, 
greenish yellow and grey russet ; 
flesh yellowish, aromatic. Early 
winter. Foreign. 

Agnes. Rather small, flattened, 
striped ; spicy, sub-acid, good. 
Late summer. Pa. 

Ailes, p. 212. 

Albemarle Pippin of Va. See Yel- 
low Newtown Pippin. 

Alexander, p. 199. 



Alfriston. Large, roundish oblong, 
ribbed, green ; sub-acid, of mode- 
rate quality. Autumn. Foreign. 

All-summer Apple. Rather small, 
roundish, greenish white ; flesh 
white, crisp, pleasant. July, Au- 
gust. Pa. 

Allen's Choice. Medium, roundish 
oblate, striped ; coarse, aromatic, 
good. Winter. Pa. 

Allum. (Hallum, Rockingham Red.) 
Medium, oblate, irregular, red ; 
brisk acid. Long keeper . North 
Carolina. 

American Beauty, or Sterling Beauty. 
Medium, roundish, deep red ; rich, 
vinous. Winter. Mass. 

American Golden Pippin, p. 226. 

American Golden Russet. See Bul- 
lock's Pippin. 

American Pippin, or Grindstone. 
Medium, roundish oblate, regular, 
dull red ; very hard, dry. Long 
keeper. 

American Red Juneating. See Early 
Strawberry. 

American Summer Pearmain, p. 190. 



492 



Index of Fruits. 



Angle. Medium, roundish, striped ; 
sweet. September. 

Anglo-American. Medium, round- 
ish conic, striped ; sweet, aromat- 
ic, very good. Late summer. 
Canada West. 

Api. See Lady-Apple. 

Arbroath Pippin. See Oslin. 

Aromatic Carolina, p. 190. 

Ashland. Medium, roundish oblate, 
striped dull red ; mild sub-acid. 
Early winter. 

Ashmore,or Red or Striped Ashmore. 
Rather large, roundish oblate, 
red ; crisp, sub-acid. Autumn. 
Showy — market. Ohio Valley. 

August Apple. See Early Pen- 
nock. 

Augustine. Large, roundish conic, 
striped ; sweet, dry. August. 

Aunt's Apple. Rather large, 
roundish, striped ; sub-acid, musky, 
good. Early winter. 

Aunt Hannah, p. 224. 

Austin Sweet. Medium, roundish, 
yellow, rich, sweet, very good. 
Autumn. Pa. 

Autumn Bough, p. igS. 

Autumn Pearmain, or Winter Pear- 
main. Rather small, roundish ob- 
long, dull red, stripes small ; crisp, 
dry, rich, and high flavored. Au- 
tumn and early winter. 

Autumn Pippin. Rather large, 
oblong conic, with a brownish 
cheek ; pleasant, sub-acid. Early 
winter. 

Autumn Seek-no-further. Medium, 
roundish oblate, green, faintly 
striped ; juicy, tender, sub-acid, 
very good. October. 

Autumn Strawberry, p. 203. 

Autumn Sweet Bough, p. 19S. 

Autumnal Swaar, p. 197. 



Averill. Rather large, conic, irregu- 
lar, ribbed, striped ; pleasant, sub- 
acid. Long keeper. Conn. 

Bachelor. See Red Winter Pear- 
main. 

Bachelor's Blush. Rather large, 
oblate, stalk very short, greenish 
yellow with a blush j rather acid, 
good. August. 

Baer, p. 212. 

Bagby Russet, or Egyptian Russet. 
Medium, slightly conic, light russet 
on yellow ; tender, fine-grained, 
juicy, sub-acid, aromatic, rich, ex- 
cellent. Winter. 111. Hort. Soc. 

Bailey's Golden. Large, oblong, 
yellowish, slightly russeted ; flesh 
white, pleasant, sub-acid. Win- 
ter. Maine. 

Bailey's Spice, p. 206. 

Bailey Sweet, p. 209. 

Baker. Large, roundish, striped 
crimson, rather coarse ; pleasant, 
sub-acid, very good. Productive 
and profitable. Conn. 

Baker's Sweet, or Winter Golden 
Sweet. Medium, roundish, rich 
yellow ; rather coarse, rich. Early 
winter. Conn. 

Baldwin, p. 212. 

Baltimore. Medium, roundish, 

striped purplish red ; sub-acid, 
very good. Winter. 

Baltimore Pippin. See Fallawater. 

Baltzley. Large, oblate, yellowish 
white ; firm, almost sweet. Oct. 
Va. 

Barbour. Medium, roundish oblate, 
striped ; pleasant, very good. Pa, 

Barrett. Rather large, conical, 
striped red on )'ellow ; pleasant, 
aromatic, nearly sweet. Winter. 
Conn. 



Apples. 



493 



Bars. Rather large, roundish, pale 
yellow, marbled red ; mild, pleas- 
ant, rich. Late summer. Rhode 
Island. 

Bean Sweet. Medium, oblong ovate, 
white, handsome ; crisp, juicy — 
baking. Autumn and winter. 
Little known. 

Beauty of Kent, p. 199. ' 

Beauty of the West. Large, round- 
ish, regular, striped ; sweet, pleas- 
ant, of moderate flavor. Au- 
tumn. 

Bedfordshire Foundling. Large, 
roundish, green ; pleasant, acid — 
cooking. Autumn and winter. 
English. 

Beef Steak, or Garden Apple. Me- 
dium, oblate, somewhat oval, 
striped ; mild, pleasant, sub-acid. 
Autumn. Mass. 

Belden Sweet. Rather small, conic, 
angular, yellow with a blush ; flesh 
white, pleasant, aromatic. Win- 
ter. Conn. 

Belle et Bonne, p. 224. [Another 
Belle Bonne (called also Billy 
Bond) is cultivated in Western 
New York, and is a medium, 

< roundish-conic, striped apple, 
rather coarse, and good for cook- 
ing-] 

BelleFleur. See Bellflower. 

Belle-Fleur Rouge, or Red Bell- 
flower. Large, oblong conical, 
striped; of moderate or poor 
flavor. Winter. 

Bellflower. See White and Yellow 
Bellflower. 

Bell's Early. See Sops of 
Wine. 

Bell's Scarlet Pearmain. See Scarlet 
Pearmain. 

Belmont, p. 224. 



Belzer. Medium, striped red on 
greenish yellow ; flesh white, sub- 
acid. August. Ohio. 

Ben. See Eustis. 

Ben Davis, p. 212. 

Benoni, p. 190. 

Bentley's Sweet, p. 209. 

Berry, or Red Hazel. See Nicka- 
jack. 

Bethlehemite, p. 213. 

Betsey's Fancy. Rather small, ob- 
late, yellow, shaded dull red ; mild 
sub-acid. Winter. 

Better than Good, or Juicy Bite. 
Medium, oblate, pale yellow ; ten- 
der, mild, sub-acid. Early winter. 
Pa. 

Bevan, or Bevan's Favorite. Medi- 
um, roundish oblate, striped red 
and yellow; flesh firm, sub-acid. 
Late summer. N. J. 

Billy's Pippin. Large, round ovate, 
red on yellow ; sub-acid, rich, 
very good. Autumn. 

Black Apple. See Jersey Black. 

Black Coal. Rather large, round- 
, ish, irregular, dark red with white 
dots ; flesh white, a little stained, 
rather acid. Early winter. West- 
ern. 

Black Detroit, p. 215. 

Bla«k Gilliflower, p. 213. 

Black Lady Apple, resembles the 
Lady Apple in size and form, but 
is nearly black, and has a poor 
flavor. 

Black Oxford. Below medium, 
roundish oblate, dark red ; flesh 
compact, not juicy, mild sub-acid. 
Valued as a good bearer and keep- 
er. Maine. 

Black's Annette. Small, roundish, 
dark red. Autumn. Ken- 
tucky. 



494 



Index of Fruits. 



Blake. Rather large, roundish, 
greenish yellow ; crisp, juicy, good. 
Oct. to Jan. Maine. 

Blakely. Large, oblate, regular, 
yellow with a sunny clieek ; flesh 
mild sub-acid, pleasant. Winter. 
Vt. 

Bledsoe, or Bledsoe Pippin. Very 
large, oblate, regular, somewhat 
conic, striped ; flesh white, fine 
grained, pleasant, sub-acid. Win- 
ter. Ky. 

Blenheim Orange, or Blenheim Pip- 
pin. Medium, roundish, striped 
dull red ; flesh yellow, breaking, 
sweet, flavor moderate. Autumn. 
English. 

Blockley. Rather large, roundish 
oblate, ribbed, yellow ; flesh yel- 
lowish, compact. 

Blood. Medium, roundish, ribbed, 
striped dull red ; breaking, mild, 
good. Winter. Ohio. 

Blue Pearmain, p. 213. 

Blue Sweet. Medium, roundish, 
slightly conical, striped dull red ; 
flesh white, fine, not juicy. A long 
keeper. Mass. 

Blush June. See Carolina Red June. 

Boalsburg. Large, oblong, slightly 
conical, striped ; flesh yellow, with 
a very good refreshing flavor. 
Winter. Pa. 

Boas. Medium, roundish, oblate, 
striped ; good. Late winter. Pa. 

Bohannan. Medium, roundish, 
slightly conic and flattened ; yellow 
with red cheek ; tender, juicy, sub- 
acid, of moderate flavor. July and 
August. South-western. Popular. 

Bonum, p. 199. 

Borovitsky. Medium, roundish, 
striped ; firm, sub-acid. August. 
Russian. 



Borsdorff. Small, roundish oval, yel- 
low with a red cheek ; flesh firm, 
crisp, rich, brisk, perfumed. Early 
winter. German. 

Boston Russet. See Roxbury Rus- 
set. 

Bough. See Sweet Bough. 

Bourassa. Medium, roundish conic, 
rich orange russet, tender, aromatic, 
good. Early winter. 

Bowker. Medium, roundish oblate, 
yellow and crimson ; tender, sub- 
acid. Autumn. 

Bowling's Sweet. Medium, roundish, 
dull red ; rich, sweet. October to 
January. Va. 

Boxford. Medium, oblate, striped, 
not juicy nor high flavored. Au- 
tumn. 

Brabant Bellflower. Large, roundish 
oblong, striped; rich, .sub-acid. 
Late autumn. Holland. 

Brenneman. Medium, striped ; flesh 
white ; sub-acid — cooking. Late 
summer. Pa. 

Brewer. Very large, roundish, yel- 
low ; flesh yellowish ; pleasant, sub- 
acid. Autumn. Mass. 

Briggs' Auburn. Large, oblate, light 
yellow; sub-acid. September, Oc- 
tober. Me. 

Brittle Sweet. Rather large, round- 
ish ; crisp, sweet, very good. Au- 
tumn. 

Broadwell, p. 211. 

Brookes' Pippin, p. 224. 

Buchanan's Pippui. Medium, ob- 
late yellow, shaded maroon ; flesh 
greenish ; crisp, refreshing, sub- 
acid. Late winter. Ohio. 

Buck Meadow. Above medium, 
roundish, streaked ; sub-acid, rather 
rich. Winter. Conn. 

Buckingham, p. 199. 



Apples. 



495 



Bucks County Pippin. Large, round- 
ish, slightly oblate and oblique, 
greenish yellow ; firm, slightly 
sub-acid. Pa. 

Buff, p. 213. 

Buffington's Early. Rather small, 
oblate, light yellow ; fine, sub-acid, 
excellent. Summer. A poor bearer. 

Bullet, p.* 213. 

Bullock's Pippin, p. 225. 

Buncombe or Bunkum. See Red 
Winter Pearmain. 

Burnhap Greening. Medium, round- 
ish, greenish yellow ; crisp, sub- 
acid. Early winter. Vt. 

Burr's Winter Sweet. Medium, ob- 
late, striped ; aromatic. Winter. 
Mass. 

Bush. Rather large, oblate, greenish 
yellow ; pleasant. September. Pa. 

Butter. 'Rather large, roundish ob- 
long, yellow, fair ; sweet, rich — 
cooking. Autumn. Pa. Several 
of this name. 

Byram's Sweet. Medium, oblate, yel- 
low; sweet, pleasant flavor. Oct. 

Cabashea. Very large, oblate, striped 
dull red ; coarse ; sub-acid. Early 
winter. 

Cabbage-head. Large, yellow, coai^se, 
crisp, sub-acid. Good. Vigorous 
and productive. N.J. 

Cain, or Cane. See Kane. 

Calet's Sweet. Large, roundish, 
yellow ; sweet, rich. November to 
January. N. H. 

Callasaga. See Cullasaga. 

Camak's Sweet, p. 211. 

Campfield, or Newark Sweeting. 
Medium, roundish oblate, smooth, 
striped ; firm, not juicy ; rich, 
sweet. Keeps long. N. J. 

Canada Remette, p. 225. 



Cann, or Sweet Cann. Large, conic, 
greenish, dull cheek ; sweet, pleas- 
ant. Winter. 

Cannahan's Favorite, p. 214. 

Cannon Pearmain, p. 214. 

Capron's Pleasant, p. 206. 

Carnation, p. 199. 

Carolina Red June, p. 190. 

Carolina Spice. See Nickajack. 

Carolina Winter Queen, p. 214. 

Caroline. Medium, oblate, ribbed, 
maroon, mild sub-acid. Winter. 
N.J. 

Carter, p. 214. 

Carter of Virginia. Medium, yellow- 
ish, tender, juicy, pleasant. 

Carthouse, p. 214. 

Cash Sweet. Medium, oblate, conic, 
whitish ; flesh sweet, dry. Sep- 
tember. 

Cat-head. Very large, round, pale 
green, sub-acid. Valueless except 
for cookmg. Autumn. For- 
eign. 

Cat-head Greening. See Cat-head. 

Cat-head Sweet. Large, roundish 
conic, greenish yellow ; sweet, not 
rich. October. 

Catline. Small, oblate, striped ; 
rich, sweet. Autumn. Del. 

Catooga. Quite large, uTegular, 
yellow ; sub-acid. Winter. South-' 
ern. 

Cat Pippin. Rather large, green- 
ish ; sub-acid. Winter. Western 
Pa. 

Cattail Apple. See Meyer's Nonpa- 
reil. 

Cayuga Red Streak. See Twenty 
Ounce. 

Caywood. Medium oblate, bright 
yellow ; firm, not juicy, nor rich. 
Keeps into Summer. Ulster Co., 
N. Y. 



496 



Index of Fruits. 



Challenge. Large, oblate, deep 
yellow ; crisp, tender, sweet. Good 
through winter. Great bearer. 
Ohio. 

Champlain. See Summer Pippin. 

Chandler, p. 214. 

Charles Apple. See Male Carle. 

Chattahoochie. Rather small, green- 
ish yellow ; crisp, sub-acid, pleas- 
ant. Winter. Georgia. 

Cheeseborough Russet . Large, coni- 
cal, greenish russet ; sub-acid, dry. 
Of little value. Autumn. 

Chenango Strawberry, p. 199. 

Chester. Medium, oblate, whitish 
yellow, carmine dots ; crisp, ten- 
der, sub-acid. Good. Early winter. 
Pa. 

Chief Good. Rather large, roundish, 
red on light yellow ; flesh white, 
sub-acid, aromatic. September, 
October. Ky. 

Churchill Greening. Large, oblate 
conic, ribbed, dull red on yellow- 
ish green ; rich, vinous. Winter. 

Claremont Pippin. See Easter Pip- 
pin. 

Clarke's Pearmain, p. 225. 

Clyde Beauty, or Mackie's Clyde 
Beauty. Large, roundish conic, 
greenish with a red cheek ; tender, 
juicy, sub-acid. Late autumn. 
Productive, valuable, new. 

Cocklin's Favorite. Small, roundish, 
flattened at ends. Good. Pa. 

Cogswell, p. 214. 

Cole, or Scarlet Perfume. Large, 
roundish conic, crimson ; quality 
moderate. Summer. English. 

Cole's Quince, p. 194. 

Colvert. Large, oblate, striped ; 
sub-acid, quality moderate — culi- 
nary. Autumn. Succeeds well 
north-west. 



Conant's Sweeting. Medium, lii-ht 
yellow; good. Productive. 

Congress. Large, yellow and striped ; 
coarse, acid. Good. Nov. Mass. 

Connecticut Seek-no-further. See 
Westfield ditto. 

Connett's Sweet. Large, roundish 
oblate, dark red on rich yellow ; 
sweet. Very good. December to 
March. 

Conway. Medium, oblate, greenish 
yellow ; crisp, rich, aromatic. 
January to February. 

Cooper, p. 199. 

Cooper's Early White. Medium, 
roundish, pale yellow ; crisp, 
sprightly. Autumn. Western. 

Cooper's Red, Cooper's Market, or 
Cooper's Redling, p. 214. 

Corlies' Sweet. Medium, light yel- 
low ; firm, sweet. Good. Great 
bearer. Oct. 

Cornell's Fancy, or Cornell's Favorite, 
p. 200. 

Cornish Aromatic. Medium, round- 
ish, ribbed, red ; rich sub-acid, aro- 
matic. Autumn. English. 

Cornish Gilliflower, or Red Gilli- 
flovver. Rather large, conic, rib- 
bed ; dull stripes ; flesh yellow, 
firm, very rich, aromatic. Winter. 
English. A poor bearer. 

Cos or Caas. Large, roundish conic, 
one-sided, striped ; mild, agreeable. 
Winter. Kingston, N. Y. 

Court Pendu Plat. Medium, oblate, 
regular, deep red ; rich, brisk sub- 
acid. Early winter. French. 

Court of Wick. Small, roundish 
ovate, approaching oblate, green- 
ish yellow and orange ; crisp, juicy, 
rich. Fails here. Autumn. Eng- 
lish. 

Cracking, p. 200. 



Apples. 



497 



Cranberry Pippin. Medium, oblate, 
with a handsome scarlet cheek ; 
sub-acid, poor — cooking. Pro- 
ductive. Autumn. N. Y. 

Crimson Pippin. See Black Detroit. 

CuUasaga, p. 2x4. 

Culp. Medium, conic, ribbed, ir- 
regular, yellow with a blush ; firm, 
vinous. Winter. Ohio. ■ 

Cumberland, or Cumberland Seed- 
Img. Large, roundish, oblate ; 
flesh white, sub-acid — market. 
Pa. 

Cumberland Spice, p. 226. 

Curtis Sweet. Large, oval, ribbed, 
striped red on pale yellow ; tender 
and pleasant. August to October. 

Danvers Winter Sweet, p. 211. 

Darlington Russet. Medium, round- 
ish ; of moderate quality. A good 
keeper. Oijio. 

Dartmouth. Medium, yellow ; sweet, 
good. Oct. Mass. 

Davis. Small, oblong, flattened, 
crimson ; crisp, sub-acid. Good 
keeper. Mich. 

De Bretagne. See Canada Reinette. 

Delight. Medium, roundish oblate, 
^ russet and crimson ; flesh firm, 
nearly- sweet. Very good. Winter. 
Southern Ohio. 

Democrat. Medium, roundish coni- 
cal, striped with crimson ; mild, 
pleasant, sub-acid. Very good, 
productive. Western New York. 

D'Espagne. See Wliite Spanish 
Reinette. 

Derrick's Graft. See Richard's 
Graft. 

Derry Nonsuch. Rather large, ob- 
long, conic, angular, striped ; sub- 
acid, agreeable. Winter. N. H. 

Detroit, p. 215. 



Devonshire Quarrenden. Medium, 
roundish oblate, crimson ; crisp, 
sub-acid. Late summer. English. 

De Witt. See Doctor. 

Dickson's Emperor. Large, irregu- 
lar, red ; good. Winter. Scotch. 

Dillingham. Medium, roundish 

conic, gi'eenish yellow ; sweet. 
Early winter. Sandusky, Ohio., 

Disharoon, p. 206. 

Doctor, p. 200. 

Domine, p. 200. 

Douse or Dows. See Hawley. 

Downing' s Paragon. Rather large, 
oblong, oval, light yellow ; sweet,, 
aromatic. Autumn. Illinois. 

Downton Pippin. Small, roundish 
oblate, yellow ; rich, sub-acid. 
Autumn. English. 

Drap d'Or, p. 200. 

Duchess of Oldenburgh, p. 200. 

Duckett, p. 200. 

Dutch Codlin. Large, roundish ob- 
long, irregular, yellow ; sub-acid — 
cooking. August to September. 

Dutch Mignonne, p. 215. [Dutch 
Mignonne of later authors is only 
medium in size, striped ; tender, 
juicy, sub-acid. Winter.] 

Duzenbury. Medium, striped ; crisp, 
tender, mild sub-acid. Very good, 
very productive, keeps into spring. 
Putnam Co., N. Y. New. 

Dyer, p. 200. 

Early Crofton. See Irish Peach. 
Early French Reinette. See Early 

Harvest. 
Early Harvest, p. 195. 
Early Joe, p. 190. 
Early Long Stem. Small, oblong 

conic, greenish yellow ; sub-acid, 

aromatic. August. 
Early May. See White Juneating. 



498 



Index of Fruits. 



Early Pennock, p. 191. 

Early Red Juneating. See Early 
Red Margaret. 

Early Red Margaret, p. 191. 

Early Spice. See Early Long Stem. 

Early Strawberry, p. 191. 

Early Summer Pearmain. See 
American Summer Pearmain. 

Early Summer Pippin. See Drap 
d'Or. 

Early Sweet. Medium, roundish, 
oblique, yellow ; tender, sweet. 
Veiy good. July and August. 
Ohio. 

Early Sweet Bough, p. 190. 

Easter Pippin. Medium, gi-een ; 
firm, dry, sub-acid, good. Keeps 
two years. 

Edgerly Sweet. See Bailey's Sweet. 

Edwards. See Nickajack. 

Egg-Top. Medium, oblong oval, 
striped, handsome ; sub-acid, of 
moderate quality. Autumn. 

Egyptian Russet. See Bagby Rus- 
set. 

Eighteen Ounce. See Twenty 
Ounce. 

Ellis. Small, roundish, gi-eenish yel- 

) low ; firm, pleasant — long keeper. 
Conn. 

Elton Pippin. See Downton Pip- 
pin. 

Emperor Alexander. See Alexan- 
■ der. 

Enfield Pearmain. Rather small, 
round, deep red ; mild, rich. Early 
Winter. 

English Codlin. Rather large, ob- 
long conic, yellow; sub-acid — cook- 
ing. Summer and Autumn. 

English Golden Pippin. Small, 
roundish, yellow ; flesh yellow, 
with a rich, sub-acid flavor. Win- 
iter. Enijlish. 



English Nonsuch. See Nonsuch. 

English Red Streak. See Red 
Streak. 

English Russet, p. 226. 

English Sweeting. See Ramsdell's 
Sweeting. 

English Vandervere. See Smoke- 
house. 

Episcopal. See Fall Pippin. 

Epse's Sweet. See Danvers 

Sweet. 

Epsy- Small, long conic, deep red ; 
sweet, rich, handsome. Productive. 
Early Winter. Vt. 

Equinetely. See Buckingham. 

Ernst's Pippm, p. 205. 

Esopus Spitzenburgh, p. 222. 

Est en, p. 201. 

Excel. Large, oblate, ribbed, red on 
yellow ; rich, sub-acid. Winter. 
Conn. 

Eve. See Early Red Margaret. 

Evening Party, p. 215. 

Ewalt. Medium, flattened, green- 
ish yellow, and a red cheek ; ten- 
der, pleasant, perfumed, very good. 
April. Pa. 

Eustis, p. 215. 

Exquisite. Below medium, oblate, 
striped ; juicy, rich, pleasant. 
Autumn. Illinois. 

Fairbanks. Medium, oblate conic, 
striped ; rich. Autumn. Maine. 

Fallawater, p. 226. 

Fall Bough. See Autumn Bough. 

Fall or Summer Cheese. Resembles 
Winter Clieese, but earlier. Va. 

Fall Harvey, p. 207. 

Fall Jenneting. Rather large, oblate, 
gi-eenish yellow ; sub-acid, pleasant 
— cooking. November. A great 
bearer. 

Fall Orange, p. 207. • 



Apples, 



499 



Fall Pearmain. Medium, roundish 
conic, striped ; rich sub-acid. 
Autumn. Ct. 

Fall Pippin, p. 207. 

Fall Queen of Kentucky. See Buck- 
ingham. 

Fall Seek -no-further, p. 201. 

Fall Stripe. See Saxton. 

Fall Wine, p. 201. ' 

Fameuse, p. 201. 

Family. Medium, striped ; mild sub- 
acid, very good. August. Ga. 
Productive. 

Fanny. Large, roundish, deep crim- 
son ; pleasant, sub-acid, very good. 
August. New. Pa. 

Farley's Red. Oblong oval, striped ; 
firm, pleasant. Winter. Ky. 

Father. Medium, greenish yellow ; 
very tender, sub-acid, good. Nov- 
ember. Ontario County, N. Y. 

Father Abraham. Small, flat, red ; 
flesh white, pleasant. Keeps well. 
Va. and Ky. 

Faust. Medium ; sub-acid, good. 
Nov. N. C. 

Fay's Russet. Rather small, conic, 
yellow russet and red ; flesh white, 
pleasant, sub-acid. Spring. Vt. 

Fenley. Large, oblate, irregular, yel- 
lowish white ; very good. Sep- 
tember. Ky. 

Fenouillet Oris. Small, roundish, 
yellow and russet ; firrh, rich, per- 
fumed. Winter. Foreign. 

Fenouillet Rouge. Small, roundish, 
rough, brownish red ; firm. Au- 
tumn. Foreign. 

Ferdinand. Large, oblate, irregular, 
greenish yellow. Winter. S. C. 

Ferris. See R. I. Seek-no-further. 

Fisk's Seedling. Medium, oblate, 
oblique, deep red ; flesh greenish 
white, tender, rich. Autumn. N.H. 



Flakes Fall. Large, striped ; mild 
sub-acid, aromatic. Market. Oc- 
tober. Pa. 

Flat Pippin. See Pittsburgh Pip- 
pin. 

Fleiner. Medium, oblong, yellow ; 
sub-acid, of moderate quality. A . 
great bearer. Autumn. Foreign. 

Flower of Kent. Large, roundish 
conic, red and yellow ; sub-acid — 
cooking. Late autumn. English. 

Flushing Seek-no-further. See Green 
Seek-no-further. 

Flushing Spitzenburgh, p. 215. 

Ford Apple. Large, roundish, yel- 
low ; rich, rather acid. Autumn. 
N. Y. 

Formosa Pippin. See Ribston Pip- 
pin. 

Fort Miami. Medium or large, 
roundish oblong, ribbed, brown- 
ish and russeted ; sub-acid, spicy. 
Winter. Ohio. 

Foster, p. 189. 

Foundling, p. 191. 

Fourth of July. Medium, roundish 
conical, striped, light red ; acid, 
good. Good early cooking apple. 

Franklin Golden Pippin. Medium, 
oval, regular, deep yellow; rich, 
aromatic. Autumn. 

French Pippin. Rather large, ob- 
late, sometimes oblique, yellow ; 
tender, rich, sub-acid, very good. 
Late autumn. N. J. The slen- 
der branches of the Newark Pippin 
distinguish it from this variety, 

French's Sweet. Large, round ovate, 
greenish yellow ; firm, perfumed, 
very good. Late autumn. Mass. 

Fronclin. Medium, round, bright 
red ; rather acid. Great bearer. 
Pa. 

Fulton, p. 226. 



500 



Index of Fruits. 



Gabriel, p. 202. 

Garden. Small, striped ; sub-acid, 
good. Nov. 

Garden Royal, p. 192. 

Garden Sweet. Medium, oblong, 
yellow; juicy, tender, sweet, good. 
September, October. Hardy and 
productive. 

Garretson's Early, p. 195. 

Gate. See Belmont. 

Genesee Chief. Large, roundish 
conic, ribbed, whitish with red 
cheek ; sub-acid — cooking. 

Geneva Pippin. See Winter Pippin 
of Geneva. 

Giles. Medium, conic, dark red. 
Ct. 

Gillett's Seedling. See Rome Beauty. 

Gilpin, p. 214. 

Gipson's Kentucky Seedling. Rather 
small, round ovate, dark red and 
greenish yellow ; sub-acid. Pro- 
ductive. Long keeper. Ky. 

Gloria Mundi. See Monstrous Pip- 
pin. 

Glory of York. See Ribston Pip- 
pin. 

Gloucester Cheese. See Fall Cheese. 

Gloucester Pearmain. See Clarke's 
Pearmain. 

Gloucester White. Medium, round- 
ish oblate, yellow ; rich, aromatic. 
Autumn. Va. 

Goble Russet. Medium, oblong, 
russet, reddened ; dry, sweet. 
Autumn. 

Golden Ball, p. 226. 

Golden Goss. Round oblate, rib- 
bed, yellow; good. 

Golden Harvey. Small, roundish, 
rough, russety orange ; rich sub- 
acid. Winter. English. 

Golden Pippin. See English Golden 
Pippin. 



Golden Pippin of Westchester Co., 
p. 226. [Another Gulden Pippin, 
called also Pound Royal and Mam- 
moth, is very large, yellow ; coarse, 
good. Late autumn. There are 
still others of this name.] 

Golden Pearmain. See Clarke's 
Pearmain. 

Golden Reinette. Small, roundish, 
regular, yellow and orange striped ; 
rich, mild sub-acid. Late autumn. 
English. 

Golden Russet of New York, p. 227. 

Golden Spice. See Dyer. 

Golden Sweet, p. 189. 

Golden Wilding. Medium, oblate, 
rich yellow ; crisp, acid, good. 
N. C. 

Grandfather. Medium, roundish, 
oblate conic, striped and whitish ; 
pleasant, sub-acid. Autumn. 

Granniwinkle. Medium, roundish 
oblong, red ; sweet — for cider only. 
Autumn. N. J. 

Granny Earl. Small, roundish oval, 
greenish, striped. Early winter. 

Grand Sachem, See Black Detroit. 

Granite Beauty, p. 215. 

Grape Vine. See Camak's Sweet. 

Gravenstein, p. 202. 

Greasy Pippin. See Lowell. 

Green Cheese. See Winter Cheese. 

Green's Choice. Medium, roundish 
conic, striped ; nearly sweet. Late 
summer. Pa. 

Green Domine. Medium, oblate, 
dull red ; firm, pleasant. Early 
winter. 

Greenskin. Medium, oblate, green- 
ish yellow ; tender, rich. Early 
winter. Southern and Western. 

Green Mountain Pippin, of Ga. See 
Virginia Greening. 

Green Newtown Pippin, p. 228. 



Apples. 



501 



Green Seek-no-furtlaer, p. 227. 

Green Sweet, p. 2H. 

Green Winter Pippin. See Newtown 
Pippin. 

Green Vandevere. See Vandevere. 

Gregson. See Catline. 

Grey Apple. See Pomme Grise. 

Greyhouse. Medium, roundish, dull 
red ; firm, dry — for cid'er. Win- 
ter. N. J. 

Grey Pippin. See Buel's Favorite. 

Grey Vandevere. See Vandevere. 

Grimes' Golden Pippin, p. 227. 

Grindstone. See American Pippin. 

Groton. See Foundling. 

GuUy. Rather small, white with a 
blush. Pa. 

Hagloe Crab. Small, distorted — for 

cider only. 
Hague Pippin. Large, conical, 

striped deep red, handsome. Jan- 
uary. Western. 
Hain. Large, roundish oblong, 

striped ; sweet, aromatic. Winter. 

Berks Co., Pa. 
Hall, p. 215. 
Hall's Red. See Hall. 
Hallum. See Allum. 
Harmony. See Early Pennock. 
Harnish. Medium, oblong oval, 

dark red ; compact, rather dry, 

sweet. Autumn. Pa. 
Harrigan. See Milam. 
Harris. Large, oblate, yellow; coarse, 

pleasant, sub-acid. Early autumn. 

For cooking. N. C. 
Harrison. Medium, roundish ob- 
long, yellow ; dry, tough, rich — for 

cider. N. J. 
Hartford Sweeting, p. 209. 
Harvest Red Streak. Medium, 

oblate, striped ; coarse, a^id — 

cooking. Late summer. 



Haskell Sweet, p. 198. 

Haas or Fall Queen. Medium, 
oblate conic, striped with red ; flesh 
white, juicy, acid, rich, very good. 
Autumn. Popular at the South- 
west. Distinct from Plorse Ap- 
ple. 

Hawley, p. 207. 

Hawthornden. Rather large, oblate, 
regular, pale yellow ; pleasant, 
sub-acid — for cooking. Great bear- 
er. Autumn. 

Hay's Winter. See Wine. 

Heart's Pippin. Medium, roundish, 
yellow; tender, acid — cooking. 
November. 

Hector. Large, oblong conic, 
striped ; pleasant, very good. Win- 
ter. Pa. 

Heicke's Winter Sweet. See Lon- 
don Sweet. 

Helen's Favorite. Medium, round- 
ish, dark red ; flesh white, good. 
Winter. Ohio. 

Henrick Sweet. Medium, conic 
oblate, red ; sweet, not rich. 
Winter. 

Henry. Large, oblong conic, yel- 
low ; rich, pleasant. Late autumn. 
Vt. 

Henwood Seedling. Large, oblong 
oval, greenish yellow ; good. Jan- 
uary. Western. 

Hepler. Medium, oblate conic, light 
yellow, shaded dull red ; not rich 
or juicy, sub-acid. Winter. Pa. 

Herefordshire Pearmain, p. 216. 

Herman. Medium, oblong conic, 
striped ; flesh greenish, sub-acid, 
very good. Winter. Pa. 

Hess, p. 216. 

Hewes' Virginia Crab. Small, round, 
dull red; fibrous; acid, astrin- 
gent — for cider only. 



502 



Index of Fruits. 



Hewitt's Sweet. Large, oblate, yel- 
low and red ; sweet. Autumn. 

Hicks. Medium, roundish, yellow, 
slightly striped ; juicy, rich, sweet, 
very good. August. Long Is- 
land. 

Hiester, p. 212. 

Higby's Sweet, p. 211. 

Highlander. Medium, oblate, slight- 
ly conic, green, striped with red ; 
pleasant. Autumn. Vt. 

Hightop Sweet, p. 189 

Hill's Favorite. Medium, roundish, 
red; compact, sub-acid, aromatic. 
Autumn. Mass. 

Hilton. Large, roundish, yellowish 
green ; sub-acid — cooking. Au- 
tumn. N. Y. 

Hinckman. See Newark King. 

Hoary Morning. Large, oblate 
conic, striped ; sub-acid — cooking. 
Autumn. English. 

Hockett's Sweet, p. 209. 

Hocking, p. 192. 

Hog Island Sweet. Medium, oblate, 
fine red ; sweet, rich, very good. 
Autumn. Productive. N. Y. 

Holden Pippin. See Fall Orange. 

HoUaday's Seedling. Medium, 
oblate, yellow ; rich, aromatic. 
Winter. Va. 

Holland's Red Winter. See Wine- 
sap. 

Holland Pippin, p. 206. 

Hollow Core Pippin. See Ortley. 

Hollow Crown, p. 216. 

Holman. Large, roundish conic, 
splashed red, sub-acid, good. 
Early winter. N. C. 

Homony. See Sops of Wine. 

Honey Greening, p. 21 1. 

Hooker. Medium, conic, striped ; 
flesh greenish ; sub-acid. Decem- 
ber. Conn. 



Hoover. Large, roundish, rich crim- 
son with large whitish dots ; brisk 
acid. Early winter. S. C. 

Horse, p. 195. 

Horse Block. See Manomet Sweet. 

Housom's Red. Large, oblong, 
striped ; tender, aromatic, very 
good. October to February. Pa. 

Howe's Russet. Closely resembles 
Roxbury Russet. Mass. 

Hubbardston Nonsuch, p. 216. 

Hubbardton Pippin. Large, round- 
ish, variable, striped ; crisp, pleas- 
ant, sub-acid. Winter. N. H. 

Hughes, p. 227. 

Hunge, p, 206. 

Hunter. Medium, roundish conic, 
striped bright red ; flesh white. 
October. Pa. 

Hunt's Connecticut. Large, round 
oblate, yellow and dull red ; dry, 
breaking ; sub-acid, good. Win- 
ter. 

Huntsman's Favorite. Large, oblate, 
yellow ; crisp, mild sub-acid, aro- 
matic, very good. Winter. Good 
market sort. Missouri. 

Hunt's Russet. Small, conic, rus- 
set and dull red ; fine, sub-acid. 
Winter. Mass. 

Hurlbut, p. 202. 

Hutchison. Medium, roundish, yel- 
low and red, mild, sub-acid, or 
nearly sweet. Good. Winter. 
A handsome long keeper. Ky. 

Hyde's Sweet. See Wood's Sweet. 

Indian Queen. See Early Pennock. 

Indiana Favorite, p. 217. 

Indiana Jannetting. See Rawle's 
Janet. 

Irish Peach Apple. Medium, round- 
ish, striped, brownish red ; flavor 
tolerable. August. 



Apples. 



503 



Jabe. Medium, flattened, yellow 
with a red cheek; tender, juicy, 
melting, rich. Hardy and produc- 
tive. September to November. 

Jabez Sweet. Medium, roundish, 
dull red ; sweet. Winter. Conn. 

Jackson. Medium, roundish, green- 
ish yellow; aromatic, very good. 
Whiter. Pa. 

Jackson Red. See Nickajack. 

James River. See Limber Twig. 

Jefferis, p. 202. 

Jefferson. Rather large, roundish 
conic, splashed dull red ; sub-acid, 
very good. Good keeper. Ky. 

Jefferson County, p. 202. 

Jeniton. See Rawle's Janet. 

Jenkins. Small, roundish ovate, red 
with white dots ; pleasant, aro- 
matic. Very good. Winter. Pa. 

Jennette. See Rawle's Janet. 

Jenny's Seedling. See Small. 

Jersey Black. Medium, roundish, 
regular, dark red ; nearly sweet, 
good. Tree vigorous, very produc- 
tive. Valuable for market. West- 
ern. Early winter. 

Jersey Greening. See Rhode Island 
Greening 

Jersey Pippin. Medium, oblong 
conic, striped ; sub-acid, good. 
December. Foreign. 

Jersey Sweeting, p. 197. 

Jewett's Best. Large, roundish or 
oblate, deep red, flesh yellow, 
juicy, rich, sub-acid. Early win- 
ter. Vt. 

Jewett's Red, p. 202. 

Joe Berry. See Newtown Spitzen- 
burgh. 

John's Sweet. Medium, oblong or 
conic, striped red on whitish yel- 
low ; sweet, of a peculiar flavor. 
Wmter. N. H. 



Johnson. Rather large, roundish 
conic, striped ; tender, sweet, be- 
coming mealy. Late summer. 
Conn. 

Johnson's Fine Winter. See Impe- 
rial York. 

Jonathan, p. 217. 

Jones Pippin. See Fall Orange. 

Juicy Bite. See Better than Good. 

Julian, p. 192. 

Julin. See Julian. 

July Pippin. See Early Harvest. 

Junaluska. Large, roundish conic, 
yellow ; flesh yellow ; sub-acid. 
Winter. N. C. 

Kaighn's Spitzenburgh. Large, ob- 
long, approaching ovate, red ; 
coarse, crisp, sub-acid. Early 
winter. 

Kane, p. 203. 

Keiser, p. 217. 

Keim. Rather small, oblong oval, 
yellow, sub-acid, aromatic, deli- 
cate, very good. Winter. Pa. 

Keister. Small, roundish conic, 
striped ; pleasant, very good. 
October. Pa. 

Kelly's Sweet. See Moore's Sweet. 

Kelly White. See Belmont. 

Kelsey. Medium, roundish oblate, 
greenish yellow ; flesh greenish 
white, tender, pleasant, aromatic, 
very good. March, Pa. 

Kenrick's Autumn. Large, roundish,, 
striped ; sprightly sub-acid. Sep- 
tember, 

Kentish Fill-Basket. Very large, 
roundish, yellow, slightly streaked ;. 
sub-acid — cooking. October, Jan- 
uary. English. 

Kentucky. Large, roundish, yellow 
and dull red ; juicy, tender, sub- 
acid, good. Great bearer. October. 



504 



Index of Fruits. 



Kentucky Cream. Medium or above, 
roundish, largest at apex, yellow 
and red ; mild sub-acid, good. 
Winter. N. Y. 

Kerry Pippin. Medium, oval, yel- 
low ; crisp, rich. Autumn. Irish. 

Keswick Codlin, p. 206. 

Ketchum's Favorite. Medium,, oval 
conic, yellow with a blush ; mild, 
rich, very good. Autumn. Vt. 

Kilham Hill. Rather large, round- 
ish, striped ; good at first, becom- 
ing mealy and worthless. Sep- 
tember. Mass. 

King of Tompkins Co., p. 217. 

King of the Pippins. Medium, 
roundish oblate, striped ; rather 
poor. English. 

King Philip. See Jonathan. 

Kingsbury Russet. See Cheese- 
borough Russet. 

Kingsley. Medium, roundish oval, 
striped ; sub-acid, very good. 
Winter and Spring. Monroe Co., 
N. Y. 

Kii'kbridge White, p. 195. 

Kirk's Lord Nelson. Rather large, 
roundish, striped ; quality moder- 
ate. Autumn. English. 

Kittageskee. Rather small, oblate, 
yellow ; crisp, tender, sub-acid, 
very good. Winter. Southern. 

Klaproth, p. 192. 

Knickerbocker. Medium, roundish 
oblate, gi-eenish yellow, brisk sub- 
acid, good. Autumn. 

Knight's Golden Pippin. See Down- 
ton Pippin. 

Kohl. Small, roundish — good keeper. 
German. 

Krowser. Medium, roundish conic, 
striped ; flesh white, mild sub-acid. 
Winter. Pa. Productive and 
popular. 



Lacker, p. 217. 

Ladies' Blush. See Gabriel. 

Ladies' Favorite of Tenn. See 
Buckingham. 

Ladies' Sweeting, p. 209. 

Lady Apple, p. 227. 

Lady's Fancy. Above medium, ob- 
long conical, yellow and red ; 
agreeable, sub-acid. Early winter. 
Vt. 

Lady Washington. See Cooper. 

Lake. Small, ovate conic, striped; 
sub-acid, very good. A great 
bearer. Ohio. 

Lancastei" Greening. Medium, 

roundish conic, greenish yellow ; 
sub-acid — cooking. Good keeper. 
Pa. 

Landon. Medium, roundish, yellovt^ 
and red; flesh yellowish, firm, 
crisp, aromatic, very good. Win- 
ter. Vt. 

Landrum. Medium, conic, deep 
crimson ; rather coarse, rich. Au- 
tumn. Southern. 

Lane's Red Streak. Large, roundish 
conic, yellow, with small stripes ; 
sub-acid, good. October. Illi- 
nois. 

Lane Sweet. Medium, oblate, yel- 
low; sweet, aromatic. Winter. 
Mass. 

Lansingburg. Medium, roundish 
conic; yellow, with a handsome 
red cheek ; flesh firm ; sub-acid, 
moderately rich — keeps through 
spring. Ohio. New. 

Large Romanite. See Pennock. 

Large Striped Winter Pearmain ; or. 
Striped Sweet Pippin. Large, 
roundish, slightly oblate, striped 
on yellow ; very mild, sub-acid, 
good. October to January. South- 
ern. 



Apples. 



505 



Large Yellow Bough. See Sweet 
Bough. 

Late Baldwin. See Baldwin. 

Late Boi.igh. See Autumn Sweet 
Bough. 

Late Golden Sweet. See Bal<er's 
Sweet. 

Late Queen. Large, roundish conical, 
pale red on yellow ; sub-acid, good. 
Autumn. Ohio. 

Late Strawberry, p. 203. 

Lawver. Rather large, roundish, 
regular, whole surface handsomely 
striped with red ; sub-acid, flavor 
moderate. Its productiveness and 
beautiful appearance promise value 
for market. Winter. West. 
New. 

Ledge Sweet. Large, roundish ob- 
late, yellowish green with a blush ; 
sweet. A good keeper. N. H. 

Leicester Sweet, p. 211. 

Leland Pippin; or, Leland Spice, p. 
203. 

Lemon Pippin. Medium, oval, green- 
ish yellow ; sub-acid. English. 

Lewis. Medium, oblate conic, skin 
yellow, striped ; flesh yellow, com- 
pact, rich, sub-acid. Early winter. 
Indiana. 

Liberty. Rather large, oblong conic, 
striped ; flesh yellow ; firm, mild 
sub-acid. Long keeper. Western. 

Limber Twig, p. 218. 

Lincoln Pippin. See Winthrop 
Greening. 

Lippincott's Sweet. Rather large, 
greenish white. Productive, keeps 
till spring, good. N. J. 

Little Pearmain. See Bullock's Pip- 
pin. 

Locy. Roundish, variable, striped ; 
flesh greenish, pleasant. Early 
winter. 



London Sweet, p. 211. 

Long Island Seek-no-further, or 
R. I. Seek-no-further, p. 203. 

Long John, or Red or Long Pear- 
main. See Kaighn' s Spitzenburgh. 
[Another Long John is green, has 
a dry flesh, and is a great keeper.] 

Long Stem of Pa., p. 218. 

Long Stem of Conn, is roundish, yel- 
low. Long Stem of Mass. is ob- 
late, with a blush. Long Stem ot 
ICy. is oblate, striped. 

Long Stem Sweet. See Baker's 
Sweet. 

Loudon Pippin, p. 227. 

Lowell, p. 206. 

Lyman's Large Summer, p. 196. 

Lyman's Pumpkin Sweet, p. 198. 

Lyscom, p. 203. 

Mackay Sweet. Medium, roundish 
conic, yellow, sweet, good. Win- 
ter. Mass. 

Mackie's Clyde Beauty. See Clyde 
Beauty. 

Macomber. Medium, oblate, ribbed, 
striped; flesh white, tender,, sub- 
acid. Early winter. Maine. 

Magnum Bonum. See Bonum. 

Magnolia, p. 203. 

Maiden's Blush, p. 207. 

Maiden's Favorite. Rather small, 
oblong, whitish yellow and crim- 
son ; pleasant, very delicate. Win- 
ter. N. Y. 

Major. Large, roundish, red; flesh 
yellowish, crisp, pleasant, rich. 
Pa. 

Male Carle, or Charles Apple. 
Medium, regular, smooth yellow 
with a fine cheek, handsome ; not 
rich, pleasant. Autumn. Suc- 
ceeds South. Foreign. 

Mamma Beam. See Belmont. 



5o6 



Index of Fruits. 



Mangum, p. 204. 

Manks Codlin. Medium, roundish 
oblong, yellow — cooking. August. 
English. 

Manomet Sweet, p. 189. 

Mansfield Russet. Small, oblong 
conic, cinnamon russet ; rich, aro- 
matic. Good bearer and keeper. 
Mass. 

Maria Bush. Large, round oblate, 
striped; flesh white, tender, sub- 
acid. Autumn. Pa. 

Marks. Medium, roundish conic, 
light yellow; flesh whitish, fine, 
perfumed, very good. Winter. Pa. 

Marshall. Rather large, roundish, 
gi^een — market. AjDril to July. 
Vigorous and productive. 

Marston's Red Winter, p. 218. 

Martin. See McLellan. 

Masten's Seedling. Medium, round 
ovate, greenish yellow; mild, pleas- 
ant sub-acid, agreeable. Dutchess 
Co., N. Y. Winter. New. 

Mattamuskeet. Medium, yellow and 
red ; brisk sub-acid. Winter. 
Good keeper. N. C. 

Maverack's Sweet, p. 209. 

Maxey. Full medium, striped; sub- 
acid, good, rather dry. Long 
keeper. Ky. 

Maxfisld. See Mangum, 

May, or May Apple. A southern 
name of White Juneating, or 
nearly resembling it. [Another 
May Apple at the South is medium, 
roundish conical, striped -^ both 
ripen there early in summer. 
Another May Apple at the West 
is a light red, coarse, long-keeping 
variety, of little value.] 

McAfee's Nonsuch. Large, roundish 
oblate, striped ; pleasant, sub-acid. 
Early winter. Ky. 



McCoy's Pippin. Large, oblate, 
greenish white ; pleasant sub-acid, 
good. Autumn. Pa. 

McDowell's Sweet. Medium, round- 
ish oblate, striped ; sweet, very 
good. Autumn. N. C. 

McHenry. Resembles American 
Summer Pearmain — keeps till win- 
ter. Growth free. 

McKinley. Large, dull red, showy ; 
good, sub-acid. Early winter. 
Mo. 

McLellan, p. 218. 

Meach. Large, roundish, striped, 
light red ; rich, mild sub-acid, aro- 
matic. Autumn. Vt. 

Meigs. See Red Winter Pearmain. 

Melon, p. 204. 

Melt-in-the-mouth, p 204. 

Melvin Sweet. Medium, roundish, 
striped pale red ; rich. December. 
Mass. 

Menagere. Vei-y large, flat, pale 
yellow — cooking. German. 

Merritt's Sweet. Medium, oblate, 
yellow; very sweet — good bearer. 
August and September. 

Methodist. Medium, oblong oval, 
greenish, striped ; mild sub-acid, 
not rich. November. Conn. 

Mexico, p. 204. 

Michael Henry Pippin, p. 227. 

Mifflin King. Small, oblong oval, 
dull red ; very good. Autumn. 
Pa. 

Milam, p. 218. 

Millcreek. See Smokehouse. 

Millcreek Vandevere. vSee Smoke- 
house. 

Miller Apple. Large, ovate, striped; 
mild sub-acid, rich. Autumn. 
N. Y. [Another Miller Apple, in 
Pa., is rather small, striped, with 
white flesh. October.] 



Apples. 



507 



Miller's Best Sort. See Progress. 

Minister, p. 218. 

Minkler. Medium, conic, red ; acid, 
good, long keeper. 111. New. 

Molasses. There are several of this 
name, all medium in size, striped, 
and sweet. 

Monarch. Medium, roundish oblate, 
striped ; sub-acid. Autiimn. 

Monk's Favorite, p. 219. 

Monmouth Pippin, p. 227. 

Monstrous Pippin, p. 228. 

Montreal. See St. Lawrence. 

Moore's Extra. Above medium, 
striped, fine grained, mild sub-acid, 
very good. Winter. Ohio. 

Moore's Greening. Medium, round, 
greenish yellow ; brisk acid, good. 
Productive. Winter. Conn. 

Moore's Sweeting. Medium, oblate, 
deep red ; sweet, dry^good 
keeper. 

Moose, or Mouse. Large, round- 
ish oblong, greenish ; flesh yellow, 
fine grained, light, delicate. N. Y. 

Morrison's Red. Medium, conic, 
light yellow and red ; mild, pleas- 
ant. Winter. Mass. 

Moses Wood. Medium, i-oundish, 
yellow and red ; tender, juicy, 
pleasant, sub-acid. September. 
Vigorous, productive. 

Mote's Sweet. Large, roundish, 
light yellow; rich sweet, very good. 
Autumn. Ohio. 

Mothfer, p. 218. 

Mountain Pippin. See Fallawater. 

Munson Sweeting, p. 198. 

Murphy, or Murphy's Red. Large, 
romidish oblong, striped ; tender, 
agreeable. Early winter. Mass. 

Murray. Medium, oblong conic, rich 
orange yellow ; brisk, sub-acid. 
Winter. Southern, 



Muskmelon. See Toccoa. 
Musk Spice. See Fall Wine. 
Myers' Nonpareil, p. 204. 
Mygatt's Bergamot. See Dyer. 

Naigle's Winter. Medium, yellow 
and red, crisp, juicy, sub-acid, veiy 
good. Productive. Early winter. 
Missouri. 

Nantahalee. Medium, oblate, conic, 
pale green, sprightly and good. 
Summer. Alabama. 

Ned. Medium, striped ; pleasant 
sub-acid, very good. Early winter. 
Pa. 

Ne Plus Ultra of Ga. See Bucking- 
ham. 

Nequassa. Large, oblate, striped ; 
flesh white, very sweet. Decem- 
ber. N. C. 

Neverfail. See Rawle's Janet. 

Neversink. Large, roundish, red 
on yellow; very good — pineapple 
flavor. Winter. Pa. 

Newark King, p. 219. 

Newark Pippin, p. 228. 

Newark Sweeting. See Camp- 
field. 

New Jersey Red Streak. See Early 
Pennock. 

Newtown Greening. See Golden 
Pippin of Westchester Co. 

Newtown Pippin, p. 228. 

Newtown Spitzenburgh, p. 219. 

New York Greening. See Golden 
Pippin of Westchester Co. 

New York Spice. See Leland 
Spice. 

New York Vandevere, p. 219. 

Nickajack, p. 219. 

Nix Green. Medium, oblate, green- 
ish yellow ; sub-acid, good. Early 
winter. Ga. 

Nodhead. See Jewett's Fine Red. 



5o8 



Index of Fruits. 



Nonpareil, or Old Nonpareil. Rather 
small, roundish ovate, greenish 
yellow; rich, acid. December. 
English — of little value here. 

Nonsuch. Medium, oblate, regular, 
striped light red; soft, sub-acid. 
English. 

Norfolk Beaufin. 'Large, oblate, 
dull red ; flesh firm, poor — cooking. 
Good keeper. English. 

Northern Golden Sweet. See North- 
ern Sweet. 

Northern Spy, p. 219. 

Northern Sweet. Medium, roundish 
conic, yellow ; sweet, rich, very 
good. Autumn. Vermont. 

Norton's Melon. See Melon. 

Oconee Greening. Very large, 
roundish oblate, yellow ; lively sub- 
acid, aromatic, very good. Re 
sembles Disharoon. Winter. Ga. 

Oglesby. Medium, oblate, yellow ; 
crisp, sub-acid, good. Va. 

Ohio Favorite. See Ortley. 

Ohio Nonpareil. See Myers' Non- 
pareil. 

Ohio Pippin. See Ernst's Pippin. 

Ohio Red Streak. Medium, oblate, 
striped ; compact, rich, sub-acid. 
Winter. Ohio. 

Ohio Wine. See Fall Wine. 

Old English Codlin. Rather large, 
oblong conic, yellow ; sub-acid — 
cooking. Summer and autumn. 
English. 

Oldfield. Medium, oblate conic, yel- 
low ; mild sub-acid, pleasant. 
Winter. Conn. 

Old Nonsuch. See Red Canada. 

Old' Town Crab, or Spice Apple of 
Va. Rather small, greenish yel- 
low ; crisp, sweet, pleasant, aro- 
matic. Winter. 



Old Town Pippin. See Hubbard- 
ston Nonsuch. 

Orange. See Lowell. Several 
others are called Orange. 

Orange Sweet. Several of this 
name. 

Orndorf, p. 204. 

Orne's Early. Rather large, pale 
yellow. September. Foreign. 

Ortley, p. 229, 

Osborn's Sweet. Large, roundish, 
yellow; sweet. October. West- 
ern. 

Osceola, p. 219. 

Osgood's Favorite. See Lyscon. 

Oslin. Rather small, oblate, yellow ; 
firm, rich, aromatic. August. 
Scotch. 

Overman's Sweet. Medium, conic, 
striped ; sweet, very good — baking. 
October. 111. 

Ox Apple. See Monstrous Pip- 
pin. 

Ox Eye. See N. Y. Vandevere. 

Park Spice, or Park Apple. Me- 
dium, roundish, striped ; mild sub- 
acid, aromatic, very good. Win- 
ter. Productive. Westchester 
Co., N. Y. 

Paradise, Summer Sweet, p. 19S. 

Paradise, Winter Sweet, p. 212. 

Patterson Sweet. See Bailey's 
Sweet. 

Pawpaw. Medium, striped ; mild, 
sub-acid. Mich. 

Peach Pond Sweet. Medium, ob- 
late, striped light red ; tender, 
sweet, agi-eeable. Autumn. N. Y. 

Pearsall's Sweet. Large, light red, 
shaded and striped ; coarse, sweet, 
good. Early winter. Productive, 
good for baking. Long Island. 

Peck's Pleasant, p. 229. 



Apples. 



509 



Pennock's Red Winter. Large, 
roundish, slightly oblong, deep 
dull red; rather coarse, mild, pleas- 
ant. Affected with bitter rot. 
Good keeper. Pa. 

Pennsylvania Vandevere. See Van- 
devere. 

People's Choice. Medium, oblate, 
bright red ; brisk sub-acid. Win- 
ter. Pa. 

Perry Russet. Medium, roundish 
conical, lightly russeted on pale 
yellow ; firm, bi'isk sub-acid, good. 
Early winter. 

Petersburgh Pippin. See Newtown 
Pippin. 

Philadelphia Sweet. See Autumn 
Sweet Bough. 

Philippi. Large, oblate conical, 
greenish yellow; tender, fragrant, 
very good. January. Pa. 

Phillips' Sweeting, p. 210. 

Pickman Pippin. Medium, roundish 
oblate, yellow ; acid — cooking. 
Winter. Mass. 

Pine Apple Russet. Medium, conic, 
whitish yellow ; sub-acid — of little 
value. Autumn. 

Pink Sweeting. Small, greenish and 
bright red ; rich, pleasant, sweet. 
Great bearer. September, Octo- 
ber. Pa. 

Pittsburgh Pippin, p. 229. 

Pittstown. Rather large, roimdish, 
slightly oblong, light yellow, with 
a brown blush ; tender, mild, sub- 

■ acid, good. October. Pittstown, 
N. Y. 

Polhemus of Long Island. See 
Moore's Sweet. 

Polly Bright. Oblong conic, light 
yellow, with a red cheek ; tender, 
pleasant. September, October. 
Va. and West. 



Pomme de Neige. See Fameuse. 

Pomme Grise, p. 229. 

Pomme Royal. See Dyer. 

Porter, p. 207. 

Potter's Sweet. See Leicester Sweet. 

Poughkeepsie Russet. See English 
Russet 

Pound Royal, p. 229. 

Pound Svveet. See Lyman's Pump- 
kin Sweet. Several others of the 
name. 

Pownal Spitzenburgh. Rather large, 
oblate, slightly conic, striped ; sub- 
acid. Winter. 

Pres. Ewing. Medium, roundish, 
striped ; firm, agreeable, sub-acid. 
Winter. Ky. 

Pride of September. See September. 

Priestley. Medium, roundish oblong, 
striped dull red ; spicy, good. 
Winter. Pa. 

Priest's Sweet. Medium, roundish 
conic, striped dull red; tender, 
pleasant. Good keeper. Mass. 

Primate, p. 196. 

Princely. Rather large, roundish ob- 
late, striped ; sub-acid, fine. Au- 
tumn. N. J. and Pa. 

Prince's Harvest. See Early Har- 
vest. 

Progress, p. 229. 

Prolific Sweet. Roundish conic, 
green ; pleasant, sweet, spicy; 
Great bearer. December. Conn. 

Pryor's Red, p. 219. 

Pumpkin Russet, p. 198. 

Pumpkin Sweet. See Lyman's 
Pumpkin Svifeet. There are seve- 
ral varieties under the name Pump- 
kin Sweet. 

Putman Harvey. Medium, roundish 
oblate, pale green ; tender, sub- 
acid, agi-eeable. August and Sep- 
tember. 



510 



Index of Fruits. 



Putnam Russet. See Roxbury Rus- 
set. 

Quince. Rather large, roundish ob- 
late, yellow ; mild, sub-acid, aro- 
matic November. 

Ragan, p. 220. 

Rambo, p. 204. 

Rambour d'Et6, or Summer Ram- 
bour. Medium, flat, striped ; sub- 
acid. September. French. 

Ramsdell's Sweeting, p. 210. 

Randel's Best. Medium, roundish, 
striped ; sweet. December. 

Rawle's Janet, p. 220. 

Ray Apple. See Munson's Sweet. 

Rebecca. Large, roundish oblate, 
whitish yellow and crimson ; ten- 
der, pleasant, spicy. August, Sep- 
tember. Del. 

Red and Green Sweet. Large oblong 
conic, ribbed, striped ; quality mod- 
erate — baking. End of summer. 

Red Astrachan, p. 196. 

Red Bellflower. Large, oblong conic, 
striped ; mild, sub-acid, becoming 
mealy. Worthless. French. 

Red Calville, or Red Winter Cal- 
ville. Medium, romidish conic, 
ribbed, red ; mild, sub-acid. Win- 
ter. Foreign. 

Red Canada, p. 220. 

Red Cat-head. Large, roundish 
conic, yellow, shaded red; brisk, 
pleasant. Autumn. Va. 

Red Cheek. See Fall Orange. Sev- 
eral others of the name. 

Red Cheek Pippin. See Monmouth 
Pippin. 

Red Detroit, p. 215. 

Red Doctor. See Doctor. 

Red Gilliflower. See Cornish Gilli- 
flower. 



Red Hazel. See Berry. 

Red Ingestrie. Small, ovate, yellow 

and red ; firm, rich. Autumn. 

English. Of little value here. 
Red June. See Carolina Red June. 
Red Pearmain. See Kaighn's Spit- 

zenburgh. 
Red Pumpkin Sweet. See Rams- 
dell's Sweet. 
Red Quarrenden. See Devonshire 

Quarrenden 
Red Republican. Large, roundish 

oblate, striped ; coarse ; sub-acid. 

Autumn. Pa. 
Red Russet; p. 229. 
Red Seek-no-further. See Keiser. 
Red Spitzenburgh. See Kaighn's 

ditto. 
Red Streak. Medium, roundish, 

streaked ; rich, firm, dry — for 

cider. English. 
Red Stripe. Rather large, oblong, 

conical, striped ; mild, sub-acid, 

very good. Late summer. Ind. 
Red Sweet. Medium, roundish oval, 

striped ; tender, sweet, very good. 

December. Ohio. 
Red Vandevere. See Vandevere. 
Red Winter Pearmain, p. 221. 
Red Winter Sweet. Medium, round- 
ish, striped deep red ; coarse, rich, 

very sweet. Early winter. Va. 

and Ky. 
Republican Pippin, p. 204. 
Rhode Island Greening, p. 229. 
Rhode Island Seek-no-further, p. 

203. 
Ribston Pippin, p. 205. 
Richards' Graft, p. 205. 
Richfield Nonsuch. See Red Canada. 
RichnioDd, p. 19S. 
Ridge Pippin. Large, roundish 

conic, yellow ; mild, aromatic. 

Spring. 



Apples. 



511 



Riest. Large, roundish, yellow; 
pleasant, very good. August. Pa. 

Ritter. Medium, roundish oblong, 
striped, good. Autumn. Pa. 

River. Rather large, oblong ovate, 
striped; coarse, pleasant, sub- 
acid. Autumn. Mass. 

Roadsto^^^^ Pippin. Large, oblate, 
greenish yellow ; sprightly sub- 
acid — market and cooking. N. J. 

Roberson's White, p. 20S. 

Robey's Seedling, p. 221. 

Rockingham Red. See Allum. 

Rock Apple. Large, roundish, 
striped ; sub-acid, very good. Au- 
tumn. N. H. 

Rock Sweet. Rather small, round- 
ish, oblate conic, striped ; sweet, 
rich. September. Mass. 

Rockport Sweet. Medium, oblate, 
yellow, with a red cheek ; sweet, 
aromatic. Winter. Mass. 

Romanite. See Carthouse. 

Roman Stem, p. 230. 

Rome Beauty, p. 221. 

Roseau. Large, irregular, dark red ; 
of little value. Foreign. 

Rose Red. Medium, oblate, striped 
and shaded red, lively sub-acid, 
very good. Autumn. Western 
N. Y. 

Ross Nonpareil. Small, roundish, 
thin russet ; rich sub-acid, aro- 
matic. October. Irish. Of little 
value. 

Rosy Red. Medium, striped; mild 
sub-acid. Early winter. Michigan. 

Roxbury Russet, p. 230. 

Royal Pearmain. See Hereford- 
shire Pearmain. 

Royal Pippin. See Carter. 

Rum Apple. Medium, oblate, yel- 
low, shaded crimson ; sub-acid. 
Winter. N. H. 



Runnels. Medium, green, rough ; 
flesh firm, very good. Late keep- 
er — market. 

Russet Pearmain, p. 222. 

Rymer. Large, obiate conic, yel- 
low, shaded crimson ; sub-acid. 
December. Foreign, 

Sailly Autumn. Medium, oblate 
conic, greenish yellow, with a red- 
dish cheek ; tender, rich, aromatic. 
September. N. Y. 
Sapson. Small, roundish ovate, 
dark red — resembles Sops of Wine, 
but is smaller, firmer in flesh, and 
less valuable. 

Sassafras Sweet. See Haskell's 
ditto. 

Saxton, or Fall Stripe. Bright red, 
sub-acid, crisp, pleasant. Sep- 
tember. 

Scarlet Nonpareil. Medium, round- 
ish conic, striped ; sub-acid. No- 
vember. English. 

Scarlet Pearmain. Medium, ovate 
conic, crimson ; flesh white, good. 
Autumn. English. 

Scarlet Perfume. See Cole. 

Schoonmaker. Large, roundish ob- 
late, greenish yellow ; brisk sub- 
acid, good. Winter. 

Scollop Gilliflower. Rather large, 
roundish conic, much ribbed, 
striped; firm. December. Ohio. 

Seager. Large, roundish conic, red 
striped ; good. 

Seago. See Mangum. 

Seek-no-further. See Green do., and 
Westfield do. 

Seever's Red Streak. Medium, 
roundish, striped ; sub-acid. Au- 
tumn. Ohio. 

Selma. Rather large, roundish ob- 
late, yellow, russet, and dull red; 



512 



Index of Fruits. 



mild sub-acid, good. December. 
Ohio. 

September. Large, roundish ; yel- 
low ; agreeable, sub-acid. Octo- 
ber. Pa. 

Sliakers' Yellow. See Early Pen- 
nock. 

Sliarpe's Early. See Summer Queen. 

Sharp's Spice. See Fall Wine. 

Sheep Nose. See Bullock's Pippin. 
Other sorts of the name. 

Sheppard's Sweet. Medium, ovate, 
ribbed, striped ; sweet, pleasant. 
Autumn. Conn . 

Sherwood's Favorite. See Chenango 
Strawberry. 

Shiawasse Beauty, p. 205. 

Shippen's Russet. Large, roundish 
oblate ; spong}"-, acid. Winter. 

Shirley. See Foundling. 

Shockley, p. 222. 

Siberian Crab, p. 208. 

Sinclair's Yellow. See Early Har- 
vest. 

Sine Qua Non, p. 196. 

Slingerland Pippin. Rather large, 
conic oblate, yellow, shaded red ; 
rich sub-acid. Early winter. 
N. Y. 

Smalley, or Spice. Medium, oblate 
conic, yellow ; brisk, aromatic. 
Autumn. Conn. 

Smith's Cider, p. 222. 

Smithfield Spice. See Dyer. 

Smokehouse, p. 203. 

Snow. See Fameuse. 

Sol Carter. See Equinetely. 

Somerset. Large, roundish, yellow 
and red ; tender, juicy, sub-acid. 
September. 

Sops of Wine, p. 193. 

Sour Bough. See Summer Pippin. 

Spencer Sweeting. See Hartford 
Sweetinc 



Spice Apple of Virginia. See Old 
Town Crab. 

Spice Russet. Small, round oblate, 
yellow russet ; aromatic, good. 
Winter. 

Spice Sweeting, or Berry Bough. 
Medium, oblate, smooth, pale yel- 
low; sweet, aromatic; often knot- 
ty. August. 

Sponge. Large, roundish, striped 
red on light green ; rather acid. 
December. 

Sprague. Rather small, oblong 
ovate, yellow; sub-acid. October. 

Springport Pippin. Medium, round- 
ish, yellowish green ; sub-acid, very 
good. Winter. Cayuga Co., N. Y. 

St. Lawrence, p. 205. 

Stanard. Large, roundish, yellow 
and red ; rather coarse^ sub-acid, 
December. Erie Co., N. Y. 

Stansill. Rather large, oblate, 
striped ; sub-acid. January. Early 
bearer. N. C. 

Stark. Large, striped, coarse, mild 
sub-acid, good. Valuable as a 
keeper. Ohio. 

Starr. Large, oblate, greenish yel- 
low, sub-acid, good. Summer 
cooking. N. J. 

Steele's Red Winter. See Baldwin — 
also Red Canada. 

Steel's Sweet. Medium, round, rib- 
bed ; yellow. Winter. Conn. 

Stehly. See Hiester. 

Sterling Beauty. See American 
Beauty. 

Stillman's Early. Small, roundish 
conic, yellow ; tender, pleasant, 
sub-acid. Jnly and August. 

Oneida Co., N. Y. 

Stillwater Sweet. Medium, greenish 
yellow, tender, sweet, very good. 
Autumn. Ohio. 



Apples. 



513 



Straat. See Stroat. 

Strawberry. See Late Strawberry 
and Chenango Strawberry. 

Striped Ashmore. See Ashmore. 

Striped Belle Fleur. See Red Bell- 
flower. 

Striped Harvest. See Harvest Red 
Streak. 

Striped Pearmain, or Striped Winter 
Pearmain. See McAfee's Non- 
such. 

Straat. Medium, roundish ovate, 
yellowish green ; rich, very good. 
Autumn. N. Y. 

Sturmer Pippin. Small, oblate, 
yellow and red ; rich, sub-acid. 
Winter. Ky. 

Sudlow's Fall Pippin. See Franklin 
Golden Pippin. 

Sugar Loaf Pippin. Medium, ob- 
long conic, smooth, whitish yel- 
low; sub-acid, poor. Summer. 
English. 

Sugar Sweet. Large, conic, ribbed, 
yellow, shaded red ; rich, very 
sweet. Winter. Mass. 

Summer Bellflower. Medium, ovate, 
yellow ; flesh white, rich, sub- 
acid, very good. August. Dutch- 
ess Co., N. Y. 

Summer Golden Pippin. Small, 
ovate, yellow ; rich. August. 

English. 

Summer Hagloe, p. 193. 

Summer Horse. See Horse. 

Summer Pearmain. See Autumn 
Pearmain. 

Summer Pippin, p. 197. 

Summer Pound Royal. Large, 
roundish conic, greenish white, fine 
grained, tender, sub-acid, very 
good. End of summer. Profit- 
able. Grown in Ohio and Michi- 
gan. 



Summer Queen, p. 193. 

Summer Rambo. A corruption of 
Summer Ramboiir. 

Summer Rambour. See Rambour 
d'Ete. 

Summer Rose, p. 103. 

Summer Sweet of Ohio. See High 
Top Sweeting. [A Summer Sweet 
of Conn., has medium, yellowish 
fruit, with sweet and tender flesh, 
and is valuable for baking, ripen- 
ing in September.] 

Summer Sweet Paradise, p. 19S. 

Summerour. See Nickajack. 

Superb Sweet. Large, roundish, yel- 
low and red ; tender, rich, sweet.. 
Autumn^ Mass. 

Surprise. Small, roundish, yellow ; 
flesh red. Of little value. 

Sutton Beauty. Rather large, 
roundish, yellow and crimson ; 
sprightly sub-acid. December. 
Mass. 

Swaar, p. 230. 

Sweet and Sour. Rather large, with 
green acid ribs, and yellow insipid 
hollows between them — a curiosity 
only. 

Sweet Baldwin. Medium roundish, 
deep red ; firm, sweet — of little 
value. November. 

Sweet Bough, p. 290. 

Sweet Fall Pippin. Large, oblate, 
greenish yellovs' ; sweet, rich. Oc- 
tober, November. N. Y. 

Sweet Golden Pippin. See Au- 
tumnal Swaar. 

Sweet Golden Russet. Rather large, 
conical, yellow, russeted ; nch, 
sweet. September, October. 
Hardy, productive. 

Sweet Harvest. See Sweet Bough. 

Sweet Harvey. See Sweet Vande- 
vere. 

.* 



514 



Index of Fruits. 



Sweet June of Illinois. See High 
Top Sweeting. 

Sweet Nonsucli. See Sweet Roman- 
ite. 

Sw'eet Pearmain. See Kenrick 
Sweet. 

Sweet Pippin. See Ilog Island 
Sweet; also Moore's Sweet. 

Sweet Rambo. Medhira, roundish 
oblate, yellow, shaded red with 
large dots; tender, juicy, rich, 
aromatic. Late autumn. Pa. 

Sweet Red Streak. See Sweet Van- 
devere. 

Sweet Romanite, p. 210. 

Sweet Russet. See Pumpkin Sweet. 

Sweet Swaar. See Autumnal Swaar. 

Sweet Vandevere, p. 210. 

Sweet Wine. See Fall Wine. 

Sweet Wine Sap. Medium, oblate, 
splashed deep crimson ; tender, 
juicy, sweet, rich. November. 
Pa. 

Swiss, or Switzer Apple. See Pitts- 
burgh Pippin. 

Tallman Sweeting, p. 212. 

Tallow Apple. See Lowell. 

Tart Bough. See Early Harvest. 
This name is also applied to two 
other sorts, one of which resembles 
Eaidy Plarvest, but is later, more 
acid, and the tree of more rapid 
growth ; the other is a small, whit- 
ish, roundish, conical apple, with 
a pleasant sub-acid flavor ; riijen- 
ing in August. 

Taunton. Large, oblate conic, green- 
isli-yellow and striped ; aromatic, 
acid, good. Autumn. Southern. 

Tenderskin. Small, yellow, and 
striped ; tender, pleasant, sub-acid, 
very good. Early winter. South- 
ern. 



Terral's Late. Large, striped ; sub- 
acid, good. Autumn. Great bearer. 
Southern. 

Tetofsky. Medium, roundish or 
oblate conic, striped ; flesh white, 
S]3rightly, agreeable. August. Suc- 
ceeds at the North and West. 
Russian. 

Tewksbury Blush, p. 230. 

Tibbett's Seedling. Large, conic, 
whitish ; sub-acid, pleasant. Mich. 

Tift Sweeting, p. 198. 

Tinmouth, or Teignmoiith. Rather 
large, oblate, whitish yellow, shad- 
ed red; mild sub-acid. Early 
winter. Very hardy. Vt. 

Titus Pippin. Large, oblong conic, 
light yellow; not high flavored. 
December. 

Toccoa. Rather large, conic, ir- 
regular striped ; with a rich Spitz- 
enburgh flavor. August. Ga. 

Tompkins. See Dyer. 

Tompkins Co. King. See King. 

Toole's Indian Rareripe. Lai-ge, 
roundish, light yellow, reddish 
cheek; sub-acid, good — culinar}'. 
Early autumn. 

Townsend. See Hocking. 

Trenton Early, p. 197. 

Trumbull Sweeting. Rather large, 
round oblate, yellow; sweet, good. 
Autumn. O. 

Tulpahocken. See Fallawater. 

Turkey Greening. Large, oblate, 
green with a dull blush ; flesh 
greenish ; sub-acid, not rich. Win- 
ter. Conn. 

Turner's Green. See Winter 

Cheese. 

Tuttle, of Conn. Large, roundish, 
regular, striped dark red ; pleas- 
rait sub-acid, good. 

Twenty Ounce, p. 205. 



Apples. 



515 



Twitchell's Sweet. Medium, conic, 
red and purple ; flesh white, 
stained ; sweet, pleasant flavor. 
November. N. H. 

Uncle Sam's Best. See Fall Wine. 

Vandevere. (White Vandevere, 
Green do. ; Little Vandevere of 
Ind.; Vandevere of Pa. ) Medium, 
oblate, striped ; compact ; rich, 
sub-acid flavor. October to Janu- 
ary. Del. Superseded. Distinct 
from N. Y. Vandevere, and Van- 
devere Pippin. 

Vandevere Pippin, p. 205. 

Vandyne. Large, roundish, yellow ; 
sub-acid, agreeable. October. 

Vaughan's Winter. Medium, ob- 
late oblique, whitish yellow, shad- 
ed red ; agreeable. Winter. Ivy. 

Vermont. See Walworth. 

Vermont Pippin. See Tinmouth. 

Victorious Reinette. Large, round- 
ish, oblong, pale yellow ; pleasant, 
aromatic. Winter. German. 

Victuals and Drink. Large, ob- 
long, dull yellow ; rich, sweet, 
very good. Early winter and later. 
N.J. 

Virginia Greening, p. 230. 

Wabash Bellflower. Large, ovate, 
orange red on yellow ; sub-acid, 
good — handsome. November. Pa. 

Waddel Hall. See Shockley. 

Wagener, p. 223. 

Walker's Yellow. Large, conic, 
golden yellow; rather acid. Win- 
ter. Pa. 

Walpole. Medium, roundish, strip- 
ed ; sub-acid. Late summer. 
Mass. 

Walworth. See Summer Pippin. 



Warfield, p. 197. 

Warren Pennock. _See Early Pen- 
nock. 

Warren Pippin. See Ortley. 

Washington. See Sops of Wine. 

Washington Royal. Rather large, 
round oblate, yellowish green ; , 
fine flavored — keej^s till July. 
Mass. 

Washington Strawberry, p. 206. 

Water. Medium, ovate, whitish 
yellow with crimson cheek ; pleas- 
ant sub-acid, very good. Autumn 
and winter. Handsome and valu- 
able. Pa. 

Watson's Dumpling. Large, round- 
ish, red on yellowish green ; sub- 
acid — cooking. Late autumn. 
English. 

Watson's Favorite. Medium, round- 
ish oblate, red on yellow ; pleas- 
ant, rich, juicy, very good. 

Waxen of Coxe. Medium, roundish 
oblate, pale yellow; mild sub- acid. 
November. Va. 

Wealthy. Medium, roundish ob- 
late, striped ; flesh white, .fine 
grained; tender, lively, sub-acid, 
very good. Tree very hardy. 
Minn. 

Wellford's Yellow, p. 223. 

Wellington Apple. See Dumelow's 
Seedling. 

Wells' Apple. See Domine. 

Wells' Sweeting, p. 212. 

Westchester Seek-no-further. See 
Long Island ditto. 

Western Spy, p. 231. 

Westfield Seek-no-further, p. 223. 

Weston. Medium, roundish conical, 
striped on light yellow ; mild, 
pleasant. October. Mass. 

Wetherell's White Sweeting. Large, 
yellow. September. N. J. 



5i6 



Index of Fruits. 



Wlieeler's Sweet. Large, conical, 

ribbed, yellow, with a red cheek ; 

sweet, pleasant. October. Ohio. 
White Astrachan. Medium, round- 
ish, very smooth ; tender, delicate, 

rather dry. August. Russian. Of 

little value. 
White Bellflower. See Ortley. 
White Detroit. See Ortley. 
White Doctor. Large, roundish 

oblate, greenish yellow; acid, not 

rich. Autumn. Pa. 
White Golden Sweet. See Baker's 

Sweet. 
White Hawthornden. See Haw- 

thornden. 
White Juneating, p. 197. 
White Pippin, p. 231. 
White Rambo, p. 231. 
White Seek-no-further. See Green 

ditto. 
White Spanish Reinette, p. 231. 
White Spice. See Dyer. 
White Sweeting. Medium, roundish 

oblate, white with a red cheek; 

very sweet — culinary. Autumn. 

Gi;eat bearer. Maine. 
White Vandevere. See Vande- 

vere. 
Whitewater Sweet. Medium, round, 

yellow ; sweet — long keeper. 

Southern Ohio. 
White Winter. Small, round, light 

yellow, with a red cheek; juicy, 

mild, sub-acid, not rich. Sjoring. 

Pa. 
White Winter Calville. Medium, 

roundish conic, ribbed, yellow; 

coarse, pleasant. December. 

French. Valueless here. 
White Winter Pearmain, p. 232. 
Whitney's Russet. Medium, oblate, 

russeted ; flesh fine grained ; rich, 

spicy. Winter. Canada. 



Williams' Early Red. See Williams' 
Favorite. 

Williams' Favorite, p. 194. 

William Penn. Rather large, round 
oblate, grayish stripes on greenish 
yellow ; juicy, rich, aromatic, 
very good. February. Pa. 

William Tell. See Pittsburgh Pippin. 

Willis Sweet. Rather large, round- 
ish, light yellow with some red ; 
sweet, rich, very good — productive. 
Early autumn. L. I. 

Willow Twig, p. 224. 

Wine, p. 224, 

Wine of Conn. See Twenty Ounce. 

Wine Sap, p. 224. 

Wine Strawberry. See Richards' 
Graft. 

Wine Sweeting, p. 211. 

Winn's Russet. Large dark russet, 
striped; sub- acid. Good keeper. 
Maine. 

Winslow. Large, round, striped ; 
sub-acid. November and Decem- 
ber. Va. 

Winter Cheese, p. 332. 

Winter Genneting. See Rawle's 
Janet. 

Winter Harvey. Large, roundish 
conic, pale yellow. 

Winter King. See King of Tomp- 
kins Co. 

Winter Pearmain. See Autumn 
Pearmain. Some other sorts of 
the name. 

Winter Pippin of Geneva, p. 232. 

Winter Pippin of Vermont. Large, 
round, yellow with red cheek; 
tender, agreeable. Winter. 

Winter Queen. Medium, conic, 
crimson ; mild sub-acid. Early 
winter. 

Winter Queen. See Fall Queen of 
Kentucky. 



Apricots. 



517 



Winter Seek-no-fuither. See Fall 
ditto. 

Winter Sweet Paradise, p. 212. 

Winter Wine. See Wine. 

Winthrop Greening, p. 209. 

Winthrop Pearmain. Large, round 
ovate, striped ; spicy, pleasant. 
Autumn. Me. 

Wolf's Den. See Averill'. 

Wolman's Harvest. See Summer 
Rose. 

Wood's Greening, p. 232. 

Wood's Sweet. Large, oblate, ir- 
regular, striped ; tender, juicy, rich; 
very good. Autumn. Vt. 

Woodstock. See Dyer. 

Woodstock Pippin. See Blenheim 
Pippin. 

Woolman's Long. See Ortley, 

Wormsley Pippin. Medium, round- 
ish, greenish yellow; sharp sub- 
acid. September. English. 

Wright Apple. Medium, roundish 
oblate, yellow ; tender, juicy, aro- 
matic, almost sweet. Autumn. 
Vt. 

Wyker Pippin. See Golden Rein- 
ette. 

Yacht. Large, roundish, striped; 

sub-acid. Winter. Pa. 
Yellow Bellflower, p. 232. 
Yellow German Reinette. See 

Golden Reinette, 



Foreign. 

See Early Har- 

Large, oblate. 



Yellow Harvest. See Early Har- 
vest. 

Yellow Horse. See Horse. 

Yellow Ingestrie. Small, yellow; 
spicy — valueless. 

Yellow Juneating. 
vest. 

Yellow Meadow. 

greenish yellow; compact, rich, 
very good. November. Southern. 

Yellow Newtown Pippin, p. 232. 

Yellow Pearmain. See Golden 
Pearmain. 

Yopp's Favorite. Large, roundish, 
greenish yellow; juicy, sub-acid, 
very pleasant. Ga. 

York Imperial; or, Johnson's Fine 
Winter. Medium, roundish oval, 
ribbed, red ; aromatic, very good. 
Pa. 

York Pippin. See Fall Pippin. 

York Russet. See Pumpkin Russet. 

Yorkshire Greening. Large, round 
ovate, dull green, striped ; acid. 
Winter. English. 

Young's Long Keeper. See Easter 
Pippin. 

Yost. Flat, striped ; coarse, pleas- 
ant, sub-acid. December. Pa. 

Zane ; or, Zane Greening. Large, 
roundish, green ; poor. Winter. 

Zieber. Small, yellow, striped; 
dry, good. 



APRICOTS. 


Abricot Blanc. See White Mascu- 


Albergier, p. 332. 


line. 


Anson's. See Moorpark. 


Abricot Common. See Roman. 


Anson's Imperial. See Peach 


Abricotier. See Red Masculine. 




Abricot Peche. See Peach, 


Black, p. 332. 


Alberge. See Albergier, 


Blanc. See White Masculine. 



5i8 



Index of Fruits. 



Blenheim. See Shipley's. 

Breda, p. 332. 

Briancon. A small tree or shrub, a 
native of the Alps. Fruit small, 
round, scarcely eatable. Orna- 
mental. 

Brown Masculine. See Red Mascu- 
line. 

Brussels, p. 332. 

Burlington, p. 332. 

D'Alexandrie. See Musch. 

D'Hollande. See Breda. 

Double Flowering. Ornamental — 

rare here. 
Dubois Early Golden. See Early 

Golden. 
Du Luxembourg. See Peach. 
Dumnore. See Breda, 

Early Golden, p. 332. 
Early Masculine. See Red Masculine. 
Early Orange. See Orange. 
Early White Masculine. See White 
ditto. 

Germine. See Roman. 

Hemskirke, p. 332. 

Lafayette, p. 333. 

Large Early, p. 333. 

Large Turkey. See Turkey. 

Moorpark, p. 333. 
Musch, p. 333. 



Noir. See Black. 

Oldaker's Moorpark. 

park. 
Orange, p. 333. 



See Moor- 



Peche. See Peach. 
Peche Grosse. See Peach. 
Peach, p. 334. 
Persian. See Orange. 
Purple Apricot. See Black. 

Red Masculine, p. 334. 

Ringgold, p. 334. 

Roman, p. 334. 

Royal, p. 334. 

Royal Orange. See Orange. 

Royal Peach. See Peach. 

Royal Persian. See Orange. 

Shipley's, p. 334. 

Shipley's Large. See Shipley. 

Temple's. See Moorpark. 
Texas, p. 334. 
Transparent. See Roman. 
Turkey, p. 334. 

t 

Violet. See Black. 

Walton Moorpark. See Moor- 
park. 

White Apricot. See White Mascu- 
line. 

White Masculine, p. 335. 

Wurtemburg. See Peacli. 



BLACKBERRIES. 



Adair's Claret. Medium, pale red ; 

soft, pleasant. Not quite hardy. 

Ky. 
Albion. Large, light red, imperfect, 

poor, not productive. 



Cape May. Large, black ; sweet, 

soft ; loses color. 
Cr)stal White. Medium, oblong 

oval, light creamy white, sweet. 

Only a curiosity. Not hardy. IlL 



Cherries. 



S19 



Cumberland. Medium, black ; sweet, 

early. Hardy. N. J. 
Cut-leaved. Small, roundish, black ; 

an old European sort. 
Cutter's Mulberry. Long, slender ; 

sweet. Mass. 

Dewberry, or Low Blackl^erry. A 
wild bush, producing sweet, ex- 
cellent fruit. 

Dorchester, p. 446. 

P'arley. Large ; sweet, early. New . 

Felton. Large, oblong; sweet, good, 

often defective. Early. N. J. 



Holcomb. Large, roundish oval, 
black ; sweet, very good. Vigorous 
and productive. Conn. 

Kittatinny, p. 446. 

Missouri Mammoth, p, 446. 

Newman's Thornless, p. 447. 
New Rochelle, p. 447. 

Sable Queen. Medium or large, 
black. Mass. 

Wilson's Early, p. 447. 



CHERRIES. 



Adam's Crown. Medium, roundish, 
pale red ; flavor pleasant. Late 
June. 

Amber Gean. Small, oval heart- 
shaped, pale yellow ; sweet, pleas- 
ant. Great bearer. Late. 

American Amber. Medium, round- 
ish heart-shaped, light amber and 
red ; flavor moderate. 

American Heart, p. 367. 

Anne. Rather small, roundish, red ; 
sweet, very good. Ky. 

Ansell's Fine Black. See Black 
Heart. 

Apple Cherry. See Gridley. 

Arch Duke, p. 373. 

Arden's Early White Heart. See 
Early White Heart. 

Baumann's May. See May Bigar- 

reau. 
Belle de Bavay. See Reine Hor- 

tense. 
Belle de Choisy, p. 374. 
Belle d' Orleans, p. 367. 



Belle de Sceaux, p. 374. 

Belle Magnifique, p. 374. 

Belle Vezzom-is. Rather large, light 
red; sub-acid. Late. 

Bigarreau. See Yellow Spanish. 

Bigarr.eau, Black. Medium, heart- 
shaped, black ; flesh firm, rather 
dry. Season medium. 

Bigarreau Blanc. See White Bi- 
garreau. 

Bigarreau, China, p. 367. 

Bigarreau Couleur de Chair. See 
Elton. 

Bigarreau Gaubalais. See Mezel. 

Bigarreau de Mai. See May Bi- 
garreau. 

Bigarreau Gros Coeuret. Large, 
roundish heart-shaped, suture 
raised, becoming reddish black j 
flesh firm, flavor moderate. 

Bigarreau Gros Noir. See Elk- 
horn. 

Bigarreau, Large Red. Large, ob- 
long heart-shaped, dark red ; flesh 
firm. Season medium. 



520 



Index of Fruits. 



Bigarreau, Royal and Bigavreau 
TarcUf. See Yellow Spanish. 

Black Bigarreau of Savoy. Large, 
heart-shaped, black ; flesh purple, 
firm. Late. 

Black Caroon, or Carone. Rather 
small, intermediate in character 
between the Mazzard and Black 
Heart — of little value. 

Black Circassian. See Black Tar- 
tarian. 

Black Eagle, p. 364. 

Black Hawk, p. 364. 

Black Heart, p. 364. 

Black Honey. See Black Mazzai'd. 

Black Mazzard. The wild or original 
type of the Heart varieties of the 
cherry. Small, oval, heart-shaped, 
black ; bitter. Only valuable for 
raising stocks. 

Black Russian. See Black Tartarian. 

Black Tartarian, p. 365. 

Bleeding Heart. Medium, long 
heart-shaped, dark red ; flavor 
moderate. Late June. 

Bloodgood's Amber : or, Bloodgood's 
Honey. See American Amber. 

Bowyer's Early Heart. Medium, ob- 
tuse heart-shaped, amber and red ; 
flavor pleasant. Middle of June. 

Brandywine, p. 365. 

Brant, p. 365. 

Brenneman's Early. See Cumber- 
land Seedling. 

Bristol Cherry. See Black Mazzard. 

Burr's Seedling, p. 367. 

Buttner's Black Heart. Large, near- 
ly black ; flesh firm, flavor moder- 
ate. German. 

Buttner's October Morello. Small, 
acid. Late ; of little value. 

Buttner's Yellow. Medium, round- 
ish, clear yellow ; flesh firm, sweet, 
of moderate quality. Late. 



Carmine Stripe, p. 367. 

Carnation, p. 374. 

Caroline, p. 367. 

Cerise Indulle. See Early May. 

Champagne, p. 367. 

China Bigarreau, p. 367. 

Cleveland, p. 367. 

Cluster. Quite small, round, red. 
Two to six in a close cluster on a 
common stalk ; of little value. 

Coe's Late Carnation, p. 374. 

Coe's Transparent, p. 368. 

Common English. See Black Maz- 
zard, and Black Carone. 

Common Red. See Pie Cherry. 

Conestoga, p. 365. 

Cumberland Seedling, p. 365. 

Davenport's Early. See Black 

Heart. 
Delicate, p. 368. 
Doctor, p. 368. 
Donna Maria, p. 373. 
Downer, p. 369. 

Downer's Late Red. See Downer. 
Downing' s Reed Cheek, p. 369. 
Downton, p. 369. 
Duchesse de Paluau, p. 374. 
Dutch Morello. See Morello. 

Early Black. See Black Heart. 

Early May, p. 374. 

Early Prolific, p. 369. 

Early Purple Guigne, p. 365. 

Early Richmond, p. 375. 

Early White Heart, p. 369. 

Elizabeth. Rather large, heart- 
shaped, rich dark red; flesh half 
tender, pleasant. Late June. 
Ohio. 

Elkhorn, p. 365. 

Elliott's Favorite, p. 369. 

Elton, p. 369. 

English JNIorello. See Morello. 



Cherries. 



521 



Favorite. Rather small, pale yellow 
and red ; sweet, delicate. Late 
June. Ohio. 

Flemish. Rather large, oblate, red ; 
sub-acid, not rich. 

Flesh-colored Bigarreau. See Elton. 

Florence, p. 369. 

Four-to-the-Pound. See Tobacco- 
Leaved. 

Fraser's Black Heart. See Black 
Tartarian. 

Fraser's Black Tartarian. See Black 
Tartarian. 

Fraser's White Tartarian. See 
White Tartarian. 

Gascoigne's Heart. See Bleeding 
Heart. 

German Mayduke. See Early Purple 
Guigne. 

Gifford's Seedling. Small, round 
heart-shaped, light red ; sweet. 

Governor Wood, p. 370. 

Graffion. See Yellow Spanish. 

Great Bigarreau, p. 366. 

Gridley. Medium, roundish, black ; 
flesh firm, flavor moderate. Late 
June. Great bearer. Mass. 

Guigne Noir Luisante. Medium, 
round heart-shaped, reddish black ; 
rich, acid. Late July. 

Guigne Noir Tardive. See Elk- 
horn. 

Hative. See Early May. 
Hildesheim. Medium, heart-shaped, 

yellow and red ; sweet, agreeable. 
Hoadley, p. 370. 
Holland Bigarreau. See Napoleon 

Bigarreau. 
Hoiman's Duke. See Mayduke. 
Honey. Small, roundish, yellow and 

red ; very sweet. Late. 
Hovey, p. 370. 



Hyde's Late Black, p. 370. 
Hyde's Red Heart. Medium, heart- 
shaped, lively red ; pleasant. 

Imperial Morello. Medium, roundish, 
dark purplish red ; acid. Late. 

Jeffrey's Duke, p. 375. 
Jocosot, p. 365. 

Kennicot, p. 365. 

Kentish Red. See Early Rich- 
mond. 

Keokuk. Large, heart-shaped, dark 
purple, rather coarse, poor. Strong 
grower ; productive. Ohio. 

Kirtland's Large Morello. See 
Large Morello. 

Kirtland's Mammoth, p. 371. 

Kirtland's Mary, p. 371. 

Knevett's Late Bigarreau. See 
Florence. 

Knight's Early Black, p. 366. 

Lady Southampton's Yellow. Me- 
dium, heart-shaped, all yellow ; 
firm, poor. Late. 

Large Black Bigarreau. See Elk- 
horn. 

Large Heart-shaped Bigarreau. See 
Bigarreau Gros Coeuret. 

Large Morello, p. 375. 

Large White Bigarreau. See White 
Bigarreau. 

Late Bigarreau, p. 372. 

Late Dulvc, p. 373. 

Late Honey. See Honey. 

Late Kentish. See Pie Cherry. 

Leather Stocking, p. 366. 

Lemercier. See Reine Hortense. 

Logan, p. 366. 

Louis Philippe, p. 373. 

Lundie Gean. Medium, roundish, 
black. July. 



522 



Index of Fruits. 



Madison Bigarreau. Medium, round- 
ish, yellow and red ; pleasant, mod- 
erate flavor. 

Manning's Late Black, p. 366. 

Manning's Mottled, jj. 371. 

May Bigarreau, p. 366. 

May Cherry. See Early May. 

Mayduke, p. 373. 

Mazzard. See Black Mazzard. 

Merveille de Septembre. Small ; 
rather dry, sweet. Of little value. 
August, September. French. 

Mezel, p. 366. 

Milan. See Morello. 

Monstrous de Bavay. See Reine 
Hortense. 

Monstreuse de Mezel. See Mezel. 

Morello, p. 373. 

Mottled Bigarreau. See Manning's 
Mottled. 

Napoleon Bigarreau, p. 371. 

Ohio Beauty, p. 372. 

Osceola, p. 366. 

Ox-Heart (of the English). Large, 
obtuse heart-shaped, dark red ; 
half-tender, of second quality. 
The name of Ox-heart is errone- 
ously applied here to the White 
Bigarreau and to several w^orthless 
sorts. 

Pie Cherry, p. 375. 

Pierce's Late. Medium, heart- 
shaped, amber and dark red ; flesh 
tender, sweet, rich. Late. Mass. 

Plumstone Morello, p. 375. 

Pontiac, p. 366. 

Portugal Duke. See Archduke. 

Powhatan, p. 366. 

Precoce. See Early May. 

President. Large, dark red ; half 
tender, sweet. Late June. 



Proudfoot. Large, heart-shaped, 
dark purplish red ; flesh firm, 
sweet. Late. Ohio. 

Red Jacket, p. 372. 
Reine Hortense, p. 375. 
Remington White Heart. Small, 

heart-shaped, yellow; flavor poor. 

Very late. Worthless. 
Richardson, p. 366. 
Rivers' Early Amber. Resembles 

Early White Heart, but later. 
Rivers' Early Heart. Medium, 

heart-shaped. Rather early, but 

poor. English. 
Robert's Red Heart. Medium, 

round heart-shaped, pale amber 

and pale red ; with a good flavor. 

Late June. Mass. 
Rockport Bigarreau, p. 372. 
Ronald's Large Black Heart. See 

Black Tartarian. 
Ronald's Large Morello. See Mo- 
rello. 
Royal Duke, p. 373. 
Rumsey's Late Morello. . Large, 

roundish heart-shaped ; rich red, 

juicy, acid. Late August. Of 

little value. 

Shannon, p. 373. 

Small May. See Early May. 

Spanish Black Heart. See Black 
Heart. 

Sparhawk's Honey. Medium, round 
heart-shaped, regular, pale and 
bright red ; sweet. Late June. 

Street's May. See Early White Heart. 

Swedish. See Early White Heart. 

Sweet Montmorency, p. 372. 

Tecumseh, p. 366. 

Tobacco-Leaved. Leaves large, fruit 
small. Worthless. 



Currants. 



523 



Townsend, p. 372. 

Tradescant's Black Heart. See Elk- 
horn. 

Transparent Guigne, or Transparent 
Gean. Small, oval heart-shaped,- 
pink and red, pellucid; tendei", 
slightly bitter, becoming rich and 
good. Rather late. Tree vigor- 
ous and p^-oductive. 

Triumph of Cumberland. See Cum- 
berland's Seedling. 



Vail's August Duke, p. 375. 
Virginian May. See Early 
mond. 



Rich- 



Wax CheiTy. See Carnation. 
Wendell's Mottled Bigarreau, p. 

■367. 

Werder's Early Black Heart, p. 367. 

White Bigarreau, p. 372. 

White Tartarian. Rather small, 
wholly pale yellow, somewhat pel- 
lucid, with a moderate, rather bit- 
ter flavor. [A spurious White 
Tartarian, but of better quality, is 
light pink and red, with a sweet, 
good flavor.] 

Yellow Honey. See Honey. 
Yellow Spanish, p. 372. 



CURRANTS. 



Attractor, p. 430. 



Black English, p. 432. 
Black Naples, p. 432. 
Blanc Transparent. See Transpar- 
ent. 

Champagne. Medium, pink or very 

pale red ; rather acid. 
Cherry, p. 431. 
Common Black, p. 432. 

Fertile Currant of Paluau. See 

Paluau. 
Fertile d'Angers. See Versail- 

laise. 

Gloire des Sablons. Medium, 
bunches long, loose, white, striped 
red ; acid. Unproductive. 

Goliath. See Victoria. 

Gondoin Red, p. 431. 

Gondoin White, p. 431. 

Houghton Castle. See Victoria. 



Imperial Yellow, or Imperial White. 
See White Grape. 

Knight's Early Red. Possesses no 
distinctive merits, being scarcely 
earlier than other sorts. 

Knight's Large Red, p. 431. 

Knight's Sweet Red, p. 431. 

La Hative. A new French currant 
of moderate size, productiveness, 
and quality. 

Large-Fruited Missouri. A large- 
sized variety of the Missouri Cur- 
rant {Rides aiirciiin), possessing a 
pleasant flavor. 

Le Fertile. Large, deep red, vigor- 
ous, very productive. 

Long Bunched Red. Resembles Red 
Dutch, but rather larger in clusters 
and fruit. 

Macrocarpa. Nearly resembles the 
Cherry Currant, but more produc- 
tive. 



524 



Index of Fruits. 



May's Victoria. See Victoria. 
Missouri. See Large-Fruited Mis- 
souri. 
Morgan's Red. See Red Dutch. 
Morgan's White. See White Dutch. 

Paluau, p. 431. 

Pleasant's Eye. See Champagne. 
Prince Albert, p. 432. 

Red Dutch, p. 432. 
Red Grape. See Victoria. 
Red Provence. Late, acid; vigor- 
ous, shoots reddish. 
Reeve's White. See White Dutch. 

Striped Fruited. Small, striped, of 
little value. German. 

Transparent, p. 432. 



Versaillaise, p. 432. 
Victoria, p. 432. 

White Antwerp. Large, bunches 
rather long ; sweet, very produc- 
tive. 

White Clinton. Closely resembles, 
or is identical with White Dutch. 

White Crystal. See White Dutch. 

White Dutch, p. 432. 

White Grape, p. 432. 

White Leghorn. See White 

Dutch. 

White Provence. Large white ; the 
most vigorous of the white sorts, 
but moderately productive. Leaves 
often edged with white. New. 

Wilmot's Red Grape. Resembles 
May's Victoria j good and produc- 
tive. 



See p. 450. 



FIG. 



Crown Bob, p. 432. 
Downing, p. 434. 
Houghton's Seedling, p. 434. 
Mountain Seedling, p. 435. 
Parkinson's Laurel, p. 433. 



GOOSEBERRIES. 

Pale Red, p. 435. 



Red Warrington, p. 433. 
Roaring Lion, p. 433. 

Smith's Improved, p. 435. 

Wellington's Glory, p. 433. 
Whitesmith, p. 434. 



GRAPES. 



Ada. Bunches large, compact, ber- 
ries dark ; sweet, vinous. Flush- 
ing, L. I. 



Adirondac, p. 400. 
Agawam, p. 404. 
Alexander's, p. 400. 



Grapes. 



525 



Allen's Hybrid, p. 406. 

Alvey, p. 400. 

Amiens. See Royal Muscadine. 

Anna, p. 406. 

Ansell's Large Oval Black. See 

Black Morocco. 
Arkansas. Closely resembles, or is 

identical with Norton's Virginia. 
August Muscat. Berries small, oval, 

black ; poor quality. A weak 

grower. Very early. 

Barnes. Bunches and berries me- 
dium, black ; sweet, good. Quite 
early. New. 

Barry, p. 400. 

Black Barbarossa, p. 407. 

Black Burgundy. See Black Fron- 
tignan. 

Black Chasselas. See Black Musca- 
dine. 

Black Cluster, p. 407. 

Black Corinth; or Zante Currant. 
Small, round, black ; quality mod- 
erate. 

Black Eagle. Bunch and berries 
large, oval, black ; rich, good — a 
hybrid. New. 

Black Frontignan, p. 407. 

Black German. See York Madeira. 

Black Grape from Tripoli. See 
Black Tripoli. 

Black Hamburgh, p. 407. 

Black Lisbon. See Black Prince. 

Black Lombardy, p. 408. 

Black Morillon. See Black Cluster. 

Black Muscadel. See Black Morocco. 

Black Muscat of Alexandria, p. 408. 

Black Palestine. See Black St. 
Peter's. 

Black Portugal. See Black Prince. 

Black Prince, p. 40S. 

Black Spanish. See Black Prince. 

Black St. Peter's, p. 408. 



Black Tripoli, p. 40S. 

Bland, p. 404. 

Bland's Madeira, Bland's Pale Red, 
and Bland's Virginia. See Bland. 

Blood's Black. Large, coarse, foxy. 
Early. 

Blue Trollinger, See Black Ham- 
burgh. 

Boston. See Black Prince. 

Bowood Muscat. See White Mus- 
cat of Alexandria. 

Brant, or Arnold's No. 8. Bunch 
and berry resembling Clinton, but 
much better in quality. Hardy, 
strong grower, very early. New. 

Brinckle. Bunches large, compact, 
berries round, black; flesh solid, 
not pulpy ; flavor rich, vinous. 
Phila. 

Brown Hamburgh. See Black Ham- 
burgh. 

Ball, or Bullet. See Scuppernong. 

Bullitt. See Taylor's Bullitt. 

Canada, or Arnold's No. 16. Bunch 
and berry above medium, black, 
rich, aromatic. Hardy, moderate 
grower. 

Canadian Chief. Bunches large, 
shouldered ; vine productive. Of 
foreign origin. 

Canby's AiTgust. See York Madeira. 

Cape Grape. See Alexander's. 

Carter. Berries large, round, reddish 
black, of good quality. Season 
medium. 

Cassady, p. 406. 

Catawba, p. 400. 

Catawba Tokay. See Catawba. 

Charlesworth Tokay, p. 409. 

Chasselas Blanc. See Royal Mus- 
cadine. 

Chasselas de Bar sur Aube. See 
Royal Muscadine. 



526 



Index of Fruits. 



Chasselas Musque. See Musk Chas- 
selas. 

Chasselas Noir. See Black Musca- 
dine. 

Chasselas Royal. See White Sweet- 
water. 

Ciotat, p. 409. 

Clara, p. 406. 

Clifton's Constantine. See Alexan- 
der's. 

Clinton, p. 401. 

Clover Street Black. Bunches and 
berries large, black ; very good. 
Cross of native and foreign. 
Rochester, N. Y. New. 

Columbia. Bunches small, compact ; 
berries small, black ; pleasant, 
vinous. Georgetown, D. C. 

Concord, p. 401. 

Cornucopia, p. 401. 

Creveling, p. 401. 

Croton, p. 406. 

Cumberland Lodge. See Esperione. 

Ciayahoga, p. 406. 

Damascus. Bunches large ; berries 
vei-y large, black ; rather acid. 
Exotic — requires fire-heat. 

Dana. Bunches and berries medium, 
dark red ; slightly vinous, fine. 
Roxbury, Mass. New. 
^ Delaware, p. 404. 

Devereux. Bunches medium ; berries 
small, purple; sweet. Foreign. 

Diana, p. 404. 

Diana Hamburgh, p. 404. 

Dracut Amber. A brown fox, some- 
what resembling but not equal in 
flavor to the Northern Muscadine. 

Dutch Sweet Water. Bunches me- 
dium ; berries large, oval, amber ; 
good early white grape. Foreign. 

Early Black Bordeaux, p. 408. 



Early Black July, p. 408. 

Early Chasselas. See Early White 
Malvasia. 

Early Sweetwater. See White 
Sweetwate*-. 

Early White Malvasia, p. 409. 

Early White Muscadine. See White 
Sweetwater. 

Early White Teneriffe. See Royal 
Muscadine. 

Elsinborough, or Elsinburgh, p. 401. 

Emily. Berries rather small, pale 
red, excellent ; of foreign parent- 
age. A worthless native also has 
this name. 

Esperione, p. 400. 

Essex, p. 401. 

Eumelan, p. 401. 

Fintindo, p. 408. 

Flame-colored Tokay. See Lom- 
bardy. 

Fox Grape. A name applied to the 
several wild varieties of Vitis La- 
brusca at the N-(Drth, usually posses- 
sing a strong musky aroma ; and 
to the Scuppernong at the South. 

Framingham. Medium, black, very 
early ; quality moderate. Mass. 

Franklin. Bunches medium ; berries 
rather small, bluish purple ; rather 
acid, moderately good. A strong 
grower and productive. 

Garrigues. See Isabella. 

Genuine Tokay. See White Tokay. 

Gibraltar. See Black Hamburgh. 

Goethe, p. 405. 

Golden Chasselas. See Royal Mus- 
cadine. 

Golden Champion, p. 409. 

Golden Clinton. A greenish white 
seedling of the Clinton. Roches- 
ter, N. Y. 



Grapes. 



527 



Graham. Bundles medium, shoul- 
dered, not compact ; berries round, 
purple, little or no pulp, good. Pa. 

GrosColman. Bunches large; berries 
large, round, black. Foreign. New. 

Grove End Sw^eetwater. See Early 
White Sweetwater. 

Grizzly Frontignan, p. 409. 

Hair s Grape. Berries medium, dark ; 
quality and season medium. Ohio. 

Hardy Blue Windsor. See Esperione. 

Harris. Medium, black ; sweet, 
with pulp. Productive. Southern. 

Hartford Prolific, p. 401. 

Heath. See Delaware. 

Herbemont, p. 402. 

Howell. Bunches and berries me- 
dium, black ; skin thick, pulp firm, 
good. Early. New. 

Hudson. Resembles Isabella, but not 
so rich and sprightly. Hudson, N. Y. 

Hyde's Eliza. Intermediate in ap- 
pearance between Isabella and 
Clinton. Growth not as strong as 
Isabella, but earlier. 

lona, p. 405. 
Isabella, p. 402. 
Israella, p. 402. 

Ives' Seedling. Early, black, hardy; 
for wine. New. Popular. Western. 

Joslyn's St. Alban's. See Musk 

Chasselas. 
July Grape. See Early Black July. 

Labe. Bunches medium ; berries 

large, black, pleasant. Pa. 
Lady Downes', p. 408. 
Large German. See York Madeira. 
Le Coeur. See Black Morocco. 
Le Cour. See Musk Chasselas. 
Lenoir, p. 402. 



Lindley, p. 405. 

Logan, p. 402. 

Lombardy, p. 409. 

Longwortli's Ohio. See Ohio. 

Louisa. See Isabella. 

Lunel. See White Muscat of Alex- 
andria. 

Lydia, p. 406. 

Lyman. Bunches small, compact ; 
berries roimd, smooth, black ; re- 
sembles Clinton in flavor. 

Macready's Early. Bunches compact; 
berries white, pointed ; juicy, melt- 
ing, pleasant. Foreign. 

Madeira Wine Grape. See Verdelho. 

Madeleine. See Early Black July. 

Malaga. See White Muscat of Al- 
exandria. 

Malmsley Muscadine. See Ciotat. 

Mammoth Catawba. Bunches large, 
not compact ; berries large, round, 
red — does not equal Catawba in 
flavor. 

Marion. Bunches rather large, com- 
pact; berries medium, black, purple, 
with bloom ; flavor sharp. Of the 
Clinton family ; becomes eatable in 
winter. 

Marionport. See York Madeira. 

Martha, p. 406. 

Mary, p. 406. 

Mary Ann. Bunches large, oblong 
oval, black ; sweet, very foxy. 
Early. 

Massachusetts White. A large, light 
brown fox — of little or no value. 

Massasoit, p. 405. 

Maxatawney, p. 406. 

Meade's Seedling. Closely resembles 
its parent, the Catawba, but a 
little darker and better. Mass. 

Merrimac, p. 402. 

Michigan, p. 405. 



528 



Index of Fruits. 



Miles. Bunches and berries medium, 
oblong oval, black ; sweet, good. 
Very early. Strong grower. Pa. 

Miller's Burgundy, or Miller's Grape, 

p. 409. 

Miner's Seedling. See Venango. 

Missouri, p. 403. 

Mottled, p. 403. 

Muscat Noir. See Black Frontig- 
nan. 

Muscat d'Alexandrie. .See White 
Muscat of Alexandria. 

Muscat Blanc. See White Frontig- 
nan. 

Muscat Hamburgh. See Black Ham- 
burgh. 

Muscat Rouge. See Grizzly Fron- 
tignan. 

Musk Chasselas, p. 410. 

Nonantum. Bunches small, berries 
good size ; black, free from pulp ; 
good. Mass. New. 

Northern Muscadine, p. 405. 

Norton's .Seedling; or Norton's Vir- 
, ginia, p. 403. 

Ohio, p. 403. 

Oporto. A native with small bunches, 

and rather small berries, dark ; 

acid. Claimed as good for wine, 

its only merit. 

Palestine. Bunches immense ; ber- 
ries small, amber ; sweet. Foreign. 

Parsley-Leaved Muscadine. See 
Ciotat. 

Pauline. Bunches large, compact, 
shouldered ; berries medium,brown- 
- ish red ; sweet without pulp. 
Southern. 

Payn's Early. See Isabella. 

Perkins. A brown fox grape, resem- 
bling Northern Muscadine, but 



lighter colored and inferior in qual- 
ity. 

Pitmaston White Cluster, p. 410. 

Poonah. See Black Lombardy. 

Portuguese Muscat. See White 
Muscat of Alexandria. 

Powell. See Bland. 

Prince Albert. See Black Barbarossa.'' 

Purple Hamburgh. See Black Ham- 
burgh. 

Purple Urbana. See Logan. 

Raabe, p. 403. 

Raisin de Calabre. Large, round, 
white ; sweet, firm. Keeps well. 

Raisin de Cuba. See Black Lom- 
bardy. 

Raisin des Carmes. See Black Lom- 
bardy . 

Raisin d'Espagne. See Black Mo- 
rocco. 

Rebecca, p. 407. 

Red Chasselas, p. 409. 

Red Frontignac of Jerusalem. See 
Black Muscat of Alexandria. 

Red Hamburg. See Black Ham- 
burgh. 

Red Muscat of Alexandria. See 
Black ditto. 

Red Traminer, p. 409. 

Rogers' Hybrids, p. 405. 

Rose Chasselas. See Red Chasselas. 

Royal Muscadine, p. 410. 

Royal Vineyard. Bunches and ber- 
ries large, amber ; rich, aromatic. 
Foreign. New. 

Salem, p. 405. 
Schiras, p. 409. 
Scuppernong, p. 407. 
Segar Box. See Ohio. 
Senasqua, p. 403. 

St. Catherine. Bunches and berries 
large ; sweet, tough, very foxy. 



Grapes. 



529 



St. Peter's. See Black St. Peter's. 
Stillward's Sweetwater. See White 

Sweetwater. 
Striped Muscadine. See Aleppo. 
Switzerland Grape. See Aleppo. 
Syrian, p. 410. 

Tasker's Grape. See Alexander's. 

Taylor's Bullitt, p. 407. 

Telegraph, p. 403. 

To-Kalon, p. 403. 

Trebbiano. Resembles Syrian, but 

better — keeps well. Foreign. 
Trentham Black. Resembles Black 

Prince — better in quality. Foreign. 
True Burgundy. See Black Cluster. 
Tryon. See York Madeira. 
Turner's Black. See Esperione. 

Underhill's Seedling. A red or 
brown fox, with large, round ber- 
ries, tough pulp, of moderately foxy 
flavor. 

Union Village, p. 403. 

Valentine's. See Black Hamburgh. 
Variegated Chasselas. See Knight's 

Variegated Chasselas. 
Venango, p. 405. 
Verdelho, p. 411. 
Victoria. See Black Hamburgh. 

Waltei", p. 405. 

Wantage. See Lombardy. 

Warner's Black Hamburgh. See 
Black Hamburgh. 

Warren. See Herbemont. 

West's St. Peter's. See Black Lom- 
bardy. 

White Catawba. Bunches medium, 
compact ; berries large, round, 
white; sweet. Cin., Ohio. 

White Chasselas. See Royal Mus- 
cadine. 



White Constantia. See White Fron- 
tignan. 

White Corinth. Bunches compact ; 
sweet, pleasant. Foreign. 

White Frontignan, p. 410. 

White Gascoigne. Bunches and ber- 
ries oval, good. Foreign. 

White Hamburgh, p. 410. 

White Lisbon. See White Ham- 
burgh. 

White Muscadine. See White Sweet- 
water. 

White Muscat of Alexandria, p. 410. 

White Muscat of Lunel. See White 
Muscat of Alexandria. 

White Nice, p. 411. 

White Parsley-Leaved. See Ciotat. 

WJiite Portugal. See White Ham- 
burgh. 

White Raisin. See White Ham- 
burgh. 

White Rissling, p. 411. 

White Sweetwater, p. 411. 

White Tokay, p. 411. 

Wilder, p. 403. 

Wilmington. Bunches and berries 
large, white ; acid, showy. 

Wilmot's New Black Hamburgh. 
See Black Hamburgh. 

Winchester. See Union Village. 

Winnie. See Alexander's. 

Winslow. Bunches small, compact ; 
berries small, black ; resembles 
Clinton, but earlier. Ohio. 

Yeddo. Bunches medium, berries 
brown ; excellent. Rather late. 
Quite new. 

York Madeira. Bunches short, thick, 
compact ; berries roundish oval ; ex- 
cellent. Productive and hardy. Pa. 

Zante Currant. See Black Corinth. 
Zinfindal, p. 409. 



23 



530 



Index of Fruits. 



NECTARINES. 



Aromatic. See Early Violet. 

Black Murray. See Murry. 

Boston, p. 329. 

Broomfield. Large, roundish, yel- 
low, with a dull red cheek ; rather 
pleasant. Late. Mass. 

Claremont. See Elruge. 
Common Elruge. See Elruge. 
Cowdray White. See New White. 

D'AngleLerre. See Newington. 
Downton, p. 328. 
Du Tilly's. See Due de Telliers. 
Due de Telliers, p. 329. 

Early Black. See Early Newington. 
Early Newington, p. 330. 
Early Violet, p. 329. 
Elruge, p. 329. 

Emerton's New White. See New 
White. 

Fairchild's. Small, round, flattened, 
yellowish green, with a red cheek ; 
flesh yellow ; dry, poor. Earliness 
its only merit. 

Fine Gold-Fleshed. See Golden. 

Flanders. See New White. 

French Newington. See Newington. 

Golden. Medium, roundish ovate, 
yellow, with a scarlet cheek ; firm, 
poor. Late. Cultivated only for 
its beauty. [Prince's Golden Nec- 
tarine resembles this, but is larger, 
a week later, and has large flow- 
ers.] 

Hardwicke Seedling, p. 329. 
Hunt's Tawiiy, p. 329. 



Lewis. See Boston. 
Lucombe's Black. See Early New- 
ington. 

Murry. Medium, roundish, pale 
green with a red cheek ; sweet, of 
good flavor. 20th of August. En- 
glish. Poor bearer — little known 
here. 

Newington, p. 230. 

Oatlands. See Elruge. 
Old Newington. See Newington. 
Old Roman. See Red Roman. 
Old White. See New White. 
Orange. See Golden. 

Perkins' Seedling. See Boston. 
Peterborough. Small, roundish, 

green ; flesh juicy, of tolerable 

flavor. October. 
Pitmaston's Orange, p. 330. 

Red Roman, p. 330. 
Roman. See Red Roman. 

Scarlet Newington. See Newing- 
ton. 

Sion Hill. See Newington. 

Smith's Newington. See Newing- 
ton. 

Stanwick. Rather large, roundish 
oval, greenish white, red in the 
sun; tender, juicy, rich, sugary. 

Temple's. See Elruge. 

Violette Hative. See Early Violet. 



Williams' Orange. 
Orange. 



See Pitmaston's 



See p. 450, 



Oranges and Peaches. 
ORANGES. 



531 



PEACHES. 



Abricotee. See Yellow Admirable. 

Acton Scott. Medium, rather 
woolly, nearly white, with a red 
cheek ; flesh pale to the stone, rich, 
sometimes a little bitter. Early 
English. Rare here. 

Admirable. See Early Admirable. 

Admirable Jaune. See Yellow Ad- 
mirable. 

Admirable Tardive. See Belle de 
Vitry. 

Albert's Late Rareripe. Large, 
yellowish white and. red. A 
Southern variety, where it ripens 
in September. 

Algiers Yellow, or Algiers Wintei". 
See Late Yellow Alberge. 

Amelia. Large, roundish oblong, 
light yellow and crimson ; melting, 
vinous, rich ; freestone. Ripens at 
the North, end of August ; at the 
South, in July. 

Amsden. See Appendix. 

Anne. See Early Anne. 

Apricot Peach. See Yellow Ad- 
mirable. 

Astor, p. 317. 

Austin's Late Red. Large, oblong, 
white and red ; clin.gstone. Octo- 
ber. Southern. 

Avant Blanche. See White Nut- 
meg. 

Batchelder. Large, round, white 
with a blush ; flesh white ; juicy, 
vinous. End of September. 
Mass. 

Baldwin's Late, p. 321. 



Baltimore Beauty, p. 323. 

Barrington, p. 317. 

Barnard, p. 323. 

Baugh, p. 321. 

Baxter's Seedling. See Jane, 

Belle Bausse. ' Large, deep red ; 
flesh white ; melting, vinous ; very 
good. September. French. 

Belle Beaute. See Grosse Mignonne. 

Belle de Vitry, p. 314. 

Bellegarde, p. 317. 

Bergen's Yellow, p. 325. 

Blanton Cling, p. 327. 

Blood Clingstone, p. 328. 

Bordeaux Cling. Large, oval, downy, 
yellow with a red cheek ; flesh yel- 
low, red at stone; juicy, vinous; 
very good. First of August. 

Bourdine. See Late Admirable. 

Brevooil, p. 321. 

Brevoort's Morris. See Brevoort. 

Brentford Mignonne. See Belle- 
garde. 

Brevoort's Seedling Melter. See 
Brevoort. 

Brown Nutmeg. See Red Nutmeg. 

Briggs. Large, roundish, bright red 
on white ; juicy, rich. Early Sep- 
tember. Mass. 

Buckingham Mignonne. See Bar- 
rington . 

Cambridge Belle. Large, roundish, 
reddened in the sun ; rich, fine ; 
handsome. Early September. 
Mass. 

Carpenter's White, p. 317. 

Catherine Cling, p. 326. 



532 



Index of Fruits. 



Chancellor, p. 322. 

Chinese Cling, p. 326. 

Chinese Peach. See Flat Peach of 
China. 

Claret Clingstone. See Blood Cling- 
stone. 

Clinton. Medium, roundish, red on 
yellow; juicy ; good. Late August. 

Col. Ausley's. See Barrington. 

Cole's Early Red, p. 317. 

Cole's White Melocoton. See Morris 
White. 

Columbia, p. 325. 

Columbus June, p. 322. 

Cooledge's Early Red Rareripe. 
See Cooledge's Favorite. 

Cooledge's Favorite, p. 317. 

Crawford's Early Melocoton, or 
Crawford's Early, p. 323. 

Crawford's Late Melocoton, p. 324. 

Cut-Leaved. See Emperor of Rus- 



D'Abricot. See Yellow Admirable. 

Donahoo Cling, p. 326. 

Dorsetshire. See Nivette. 

Double Blossomed. Ornamental ; 
fruit rather large, roundish, of 
poor quality. 

Double Flowering Peach. See 
Doul)le Blossomed. 

Double Mountain, p. 314. 

Druid Hill, p. 317. 

Dwarf Orleans, or Italian Dwarf. 
Very small, trees dwarf — a curios- 
ity. 

Early Admirable, p. 318. 

Early Amsden. See Appendix, p. 

467. 
Early Anne, p. 315. 
Early Beatrice. See Appendix, p. 

467. 
Early Chelmsford, p. 315. 



Early Crawford. See Crawford's 
Early. 

Early Louise. See Appendix, p. 467. 

Early Maiden. Medium, roundish, 
whitish and red ; juicy, sprightly. 
August. C. W. 

Early Newington Freestone, p. 322. 

Early Purple, p. 322. 

Early Red Nutmeg. See White 
Nutmeg. 

Early Red Rareripe. See Red 
Rareripe. 

Early Royal George. See Royal 
George. 

Early Sweetwater, p. 320. 

Early Tillotson, p. 315. 

Early White Nutmeg. See White 
Nutmeg. 

Early York. See Large Early York. 

Eaton's Golden. Rather large, 
round, golden yellow ; flesh yel- 
low ; sweet, juicy, with an apricot 
flavor. N. C. Late. Valuable. 

Edgar's Late Melting. See Chan- 
cellor. 

Edward's Late White. Large, 
roundish, white with a red cheek, 
handsome ; sweet, juicy, excel- 
lent. Mid-autumn. Ala. 

Eliza. Medium, round, yellow and 
red. Late September. Phila. 

Elmira Cling. Large, oval, white, 
downy ; sweet, good. Early 
August. Miss. 

Emperor of Russia, p. 315. 

Favorite, p. 31 8. 

Fay's Early Ann, p. 318. 

Flater's St. John. Large, resembling 

Crawford, deep red ; flesh yellow ; 

good. Southern. Very early. 
Flat Peach of China. Small, very 

oblate, deeply indented to the 

stone at base and apex, yellowish 



Peaches. 



533 



gi-een and red ; juicy, very good. 
Early September — curious. 

Flewelleii Cling. Large, round, 
dark red and yellowish white; juicy, 
high flavored ; clingstone. Early 
August. 

Fox's Seedling, p. 318. 

Foster. See Appendix, p. 467. 

Freeman. Large, round, yellow and 
red ; flesh yellow. Late. 111. 

Freestone Heath. See Kenrick's 
Heath. 

French Bourdine. See Late Admir- 
able. 

French Magdalen. See Magdalen 
of Coui'son. 

French Mignonne. See Grosse 
Mignonne. 

French Royal George. See Belle- 
garde. 

Fruitland. Large, ovate, greenish 
white ; juicy, vinous. Southern, 
in September. 

Fulkerson, p. 315. 

Galande. See Bellegarde. 

George the Fourth, p. 318. 

Golden Dwarf (Van Buren's). Me- 
dium, golden yellow, red cheek ; 
dwarf, four or five feet high. 
September. Southern — tender and 
poor North. 

Golden Mignonne. See Yellow Al- 
berge. 

Gorgas, p. 315. 

Grand Admirable. Very large, yel- 
lowish white; flesh white, red at 
stone ; very good. 

Green Catharine, p. 318. 

Green Nutmeg. See Early Anne. 

Griffin's Mignonne. SeeRoyalGeorge. 

Griffiths. See Susquehanna. 

Grimwood's Royal George. See 
Grosse Mignonne. 



Grosse Mignonne, p. 318. 

Haines' Early Red, p. 318. 

Hales' Early, p. 319. 

Hastings' Rareripe, p. 319, 

Hatch, p. 324. 

Hative de Ferrieres. Medium, 
roundish, white and rich red ; 
juicy, sweet, rich, vinous ; free- 
stone. French. 

Heath, p. 327. 

Henry Clay, p. 322. 

Hoffman's Pound. See Morrisania 
Pound. 

Horton's Delicious. Large, round- 
ish oval ; creamy white and faint 
red ; flesh wholly white, excellent j 
clingstone. October. Ga. 

Hovey's Cambridge Belle. See Cam- 
bridge Belle. 

Hull's Athenian. Very large, ob- 
long, downy, dull red on yellowish 
white ; rich, vinous. October. Ga. 

Hyslop, p. 327. 

Incomparable. Large, roundish, 
light red on yellowish white ; juicy, 
melting ; moderately good j cling- 
stone. September. 

Jackson Cling. Large, oblong, 
pointed, dark yellow and dark 
red ; firm, red at stone ; juicy, rich ; 
excellent. Late August. Ga. 

Jaques' Rareripe, p. 324. 

Jane. Large, roundish oblate, red on 
greenish yellow ; excellent. Late 
September. Phila. 

Java Peach. See Flat Peach of 
China. 

Jones' Early, p. 319. 

Jones' Large Early, p. 322, 

Judd's Melting. See Late Admira- 
ble. 



534 



Index of Fruits. 



Kennedy's Cling, or Carolina. See 

Lemon Clingstone. 
Kenrick's Heath, p. 322. 

Lady Parham, p. 322. 

La Grange, p. 322. 

La Royale. See Grosse Mignonne. 

Large American Nutmeg. See Early 
Sweetwater. 

Large Early York, p. 319. 

Large French Mignonne. See Grosse 
Mignonne. 

Large Newington. See Old New- 
ington. 

Large Violet. See Bellegarde. 

Large White Clingstone, p. 326. 

Large Yellow Rareripe. See Yel- 
low Alberge. 

Late Admirable, p. 319. 

Late Red Rareripe, p. 319. 

Late Yellow Alberge, October Yel- 
low, or Algiers Winter. Medium, 
roundish, greenish yellow ; downy, 
clingstone; rather sweet. Only 
for preserving. Of little value. 

Lemon Clingstone, p. 327. 

Leopold I. Large, roundish, yellow 
and red ; melting, juicy. Rather 
late. Belgian. 

Lincoln, p. 324. 

Long Yellow Pineapple. See Lemon 
Cling. 

Madeline de Courson. See Magda- 
len of Courson. 

Magdalen of Courson, p. 316. 

Malta, p. 316. 

Mammoth. See Early Chelmsford. 

Mellish's Favorite. See Noblesse. 

Merriam, p. 324. 

Mignonne. See Grosse Mignonne. 

Molden's White. Large, oblong, 
whitish; flesh wholly white ; juicy, 
sweet, excellent. Late September. 



Monstrous Pavie. See Pavie de 

Pomponne. 
Montgomery's Late, p. 323. 
Moore's Favorite, p. 319. 
Moore's June. Rather small, round, 

yellowish and red; juicy, vinous; 

good. Ga. Late June. 
Morris' Red Rareripe, p. 319. 
Morris White, p. 323. 
Morrisania Pound, p. 320. 
Motteux. See Late Admirable. 
Mountain Rose. Large, roundish, 

skin nearly white, with dark red 

cheek ; flesh white ; sweet, juicy ; 

very good. Rather early. Of 

high promise. New. N. J. 
Mrs. Poinsette, p. 324. 

Narbonne. See Late Admirable. 

Neil's Early Purple. See Grosse 
Mignonne. 

New Cut-Leaved. See Emperor of 
Russia. 

New York Rareripe, p. 319. 

New York White Clingstone. See 
Large White Cling. 

Nivette, p. 320. 

Noblesse, p. 316. 

Noisette, See Chancellor. 

Nutmeg, Red. Very small, round- 
ish, pointed, yellow and red ; flesh 
yellowish white ; flavor moderate. 
Late July. 

Nutmeg, White. Very small, round- 
ish oval, whitish ; flesh wholly 
white ; mild, pleasant. Late July. 

Oldmixon Clingstone, p. 326. 

Oldmixon Freestone, p. 320. 

Old Newington, p. 326. 

Orange Clingstone, p. 327. 

Owen. Large, roundish, j'ellow and 
dark red ; flesh yellow ; juicy, rich, 
delicious. Late September. Mass. 



Peaches. 



535 



Owen's Lemon Rareripe. See Owen. 

Pavie Admirable. See Incompara- 
ble. 

Pavie de Pompone, p. 327. 

Pavie Monstreux. See Pavie de 
Pompone. 

Picquet's Late. Quite large, romid, 
yellow and red ; flesh yellow ; melt- 
ing, rich ; very good. Southern. 
September. 

Pineapple Cling. See Lemon Cling. 

Poole's Large Yellow, p. 324. 

Poole's Late Yellow Freestone. See 
Poole's Large Yellow. 

President, p. 320. 

President Church, p. 323. 

Prince's Climax. Large, oval, yel- 
low and red; rich, aromatic; 
clingstone. Late September. L. I. 

Prince's Excelsior. Very large, 
round, briglit orange ; flesh wholly 
yellow ; rich, aromatic. October. 
L. L 

Prince's Paragon. Large, oval, yel- 
lowish green and red ; juicy, rich. 
September. 

Prince's Red Rareripe. See Prince's 
Paragon. 

Purple Alberge. See Yellow Al- 
berge. 

Rareripe, Late Red, p. 319. 

Red Alberge. See Yellow ditto. 

Red Avant. See Nutmeg, Red. 

Red Cheek Melocoton, p. 324. 

Red Heath. See Heath. 

Red Rareripe, p. 316. 

Reeves' Favorite, p. 324. 

Richmond. Medium, round, yellow, 
with red cheek ; flesh yellow ; melt- 
ing, very good. Late. Lyons, 
N. Y. 

Rodman's Cling, p. 327. 



Ronald' s Mignonne. See Bellegarde. 

Rose. See Strawberry. 

Rosebank. Large, round, red on 
greenish white ; juicy, rich ; very 
good. Late August. C. W. 

Royal Charlotte, p. 316. 

Royal George, p. 316. 

Royal Kensington, See Grosse Mig- 
nonne. 

Royale. See Late Admirable. 

Scott's Early Red, p. 320. 

Scott's Magnate, p. 323. 

Scott's Nectar, p. 320. 

Scott's Nonpareil, p. 324. 

Selby's Cling. See Large White 
Cling. 

Serrate Early York, p. 316. 

Shanghae, p. 327. 

Smith's Favorite, p. 325. 

Smith's Newington, p. 326. 

Smock Freestone, p. 325. 

Snow, p. 323. 

Strawberry, p. 323. 

Stetson's Seedling, p. 320. 

Stump the World, p. 320. 

Sturtevant. Resembles Bergen's 
Yellow, slightly larger ; hardy, 
vigorous, productive. New. 

Susquehanna, p. 325. 

Sweetwater. See Early Anne. 

Sweetwater, Early, p. 320. 

Tippecanoe, p. 328. 

Titus. Large, roundish, yellow and 

red ; juicy, rich ; excellent. Late 

September. Phila. 
Troth's Early, p. 321. 
Tuft's Rareripe, p. 325. 

Unique. See Emperor of Russia. 

Van Buren's Golden Dwarf. Me- 
dium, ovate, yellow ; clingstone ; 



536 



Index of Fruits: 



quality pooi". Southern. Tree 
small or dwarf; tender and value- 
less at the North. 

Vanguard. See Noblesse. 

Van Zandt's Superb, p. 321. 

Walberton Admirable, p. 317. 
Walter's Early, p. 321. 
Ward's Late Free, p. 321. 
Washington, p. 321. 
Washington Clingstone, p. 328. 
White Avant. See White Nutmeg. 



White Blossomed Incomparable. 

Large, oval, white ; flesh white ; 

juicy, pleasant. September. 
White Imperial, p. 321. 
White Melocoton. See Morris 

White. 

Yellow Admirable, p. 325. 

Yellow Alberge, p. 325. 

Yellow Pineapple. See Lemon 

Clingstone. 
Yellow Rareripe, p. 325. 



PEARS. 



Abbe Edouard. Medium, obovate, 
bright green becoming yellow ; 
juicy, half-melting, agreeable. No- 
vember. Belgian. 

Abbott, p. 269. 

Adams, p. 258. 

Adelaide de Reves. Medium, round- 
ish, green becoming yellow ; very 
juicy, melting, rich, vinous. Oct. 
Belgian. 

Alexander. Medium, oblong obo- 
vate, greenish and russet ; juicy, 
melting, rich, very good. October. 
N. Y. 

Alexandre Lambre, p. 291. 

Alexandrina. Medium, roundish, 
obovate, yellow, with a red cheek ; 
melting, rich ; very good. Sep- 
tember. 

Almond Pear. See Beurr6 Amande. 

Alpha, p. 258. 

Alphonse Karr. See Soldat La- 
boureur. 

Althorpe Crassane. Medium, round- 
ish ovate, pale green ; juicy, not 
rich. October. 



Amadotte. Large, pyriform ; coarse ; 
juicy, often stringent and %vorth- 
less. October. 

Ambrosia. Medium, roundish obo- 
vate ; buttery, without much fla- 
vor. September. French. 

Amire Joannet. Small, short pyri- 
form, greenish yellow, crimson 
dotted ; becoming mealy. jMiddle 
of July. Worthless and superseded. 

Amory. See Andrews. 

Ananas. See Henry IV. and Ananas 
d'Ete. 

Ananas de Courtral. Turbinate pyri- 
form, yellow ; firm ; buttery, juicy, 
pleasant. August. 

Ananas d'Ete, p. 258. 

Andrews, p. 258. 

Angleterre. Medium, pyriform, dull 
green ; juicy, melting, pleasant, hot 
rich. September. 

Arbre Courbre. Medium, pyriform, 
greenish; coarse] half-melting, as- 
tringent. September. 

Aston To\vn. Small, roundish, yel- 
low ; rather sweet. September. 



Pears. 



537 



Auguste de Maraise. Large, pyri- 
form, i-ough brown ; buttery, juicy, 
sweet. October. Belgian. 

August Royer, p. 269. 

Augustus Dana, p. 269. 

Autumn Colmar, or Colmar d'Ete. 
Conic, greenish yellow ; coarse ; 
juicy, astringent ; rots. Septem- 
ber. [Another Autumn Golmar is 
medium, pyriform, green ; rich, 
agreeable. October.] 

Autumn Paradise, p. 258. 

Bankerbine. Medium, obovate, 
greenish yellow ; coarse, breaking. 
October. 

Baronne de Mello, p. 259. 

Barry, p. 259. 

Bartlett, or Williams' Bonchretien, 
p. 250. 

Bartram. Medium, obovate pyri- 
foi-m, pale yellow ; juicy, melting, 
excellent. September. Phila. 

Beadnell. Medium, turbinate, yel- 
lowish gi-een and red ; juicy, melt- 
ing. September. 

Beauchamps. See Bergamotte Ca- 
dette. 

Beau Present d'Artois. Large, pyri- 
form, yellow ; granular, sweet ; 
rots at core. September. 

Belle Angevine. See Pound. 

Belle de Bruxelles, or Belle d'Aout. 
Large, pyriform, yellow ; sweet, 
poor. A handsome, worthless 
sort. 

Belle de Flandres. See Flemish 
Beauty. 

Belle de Noel ; or. Belle Apres Noel. 
See Fondante de Noel. 

Belle Epine Dumas. See Dumas. 

Belle et Bonne. Large, roundish, 
greenish; rather coarse; buttery, 
sweet. September. Belgian. 

2 



Belle Fondante. Medium, conic tur- 
binate, yellow russet ; buttery, 
juicy, rich, slightly astringent. 
October. 

Belle Julie. Small, obovate, light 
green ; melting, buttery, sweet, 
perfumed. October. 

Belle Lucrative, p. 269. 

Belle Williams. Large, pyriform, 
greenish yellow ; buttery, melting ; 
very good^has cracked badly at 
some places. Winter. 

Bellissime d'Ete. See French Jar- 
gonelle. 

Bellissime Jargonelle. See French 
Jargonelle. 

Belmont. Medium, roundish obo- 
vate, yellow green ; coarse ; juicy, 
sweet. October. An English 
cooking pear. 

Benoist. Medium, turbinate ; yel- 
low with a red cheek ; melting, 
sweet, agreeable. August. 

Bergamot, Easter. Medium, round- 
ish obovate, piile green ; crisp, 
juicy, pleasant. Late winter. 

Bergamot, Gansel's, p. 284. 

Bergamot, Hampden's. Large, 
roundish, yellow ; a little coarse ; 
breaking and buttery, if house- 
ripened. September. 

Bergamot, Summer. Small, round, 
yellowish green ; juicy, rich, be- 
coming mealy. Late July. 

Bergamotte Cadette, p. 269. 

Bergamotte de la PentecoLe. See 
Easter Beurre. 

Bergamotte de Millepieds. Medium, 
roundish, dark green; melting, 
juicy ; very good. September. 
French. 

Bergamotte de Soulers. See De Sor- 
lus. 

Bergamotte d'Esperen. Medium, 

* 



538 



hidex of Fruits. 



flattened pyriform, green, rough; 
sweet, rich, juicy, spicy. Decem- 
ber to February. French. 

Bergamotte d'Ete. See Hampden's 
Bergamot. 

Bergamotte d'HolIande. Rather 
large, roundish, green and russet, 
becoming yellow; crisp, juicy, 
agreeable. Through winter till 
Spring. 

Bergamotte Gaudry. Medium, round- 
ish, yellowish green, coarsely dot- 
ted ; very juicy, mild sub-acid. 

Bergamotte Heimbourg. Large, 
roundish, rough, green becoming 
yellow; buttery, juicy, rich, per- 
fumed. October. French. 

Bergamotte Leseble. Medium, ob- 
late, yellow, partly russeted; juicy, 
sweet, melting, perfumed. Octo- 
ber. 

Bergamotte Suisse. Medium, round- 
ish, pale green, yellow and pale red ; 
melting, sweet, pleasant. October. 

Bergen Pear, p. 259. 

Berriays. Medium, obovate, pyri- 
form, pale greenish yellow; juicy, 
sweet ; very good. September. 
French. 

Beurre Amande. Medium, long py- 
riform, dull green, rough ; buttery, 
juicy; very good. September. 
Belgian. 

Beurre Ananas. See Ananas d'Ete. 

BeuiTe Audusson. See Ridelle's. 

Beurre Bachelier, p. 259. 

Beurre Beauchamps. See Berga- 
motte Cadette. 

Beurre Beaulieu. Medium, roundish 
conic, greenish yellow and russet ; 
rather coarse; buttery, melting, 
vinous. October. 

Beurre Bennert. Small, melting. 
Mid-winter; hardy. Belgian. 



Beurre Benoist ; or Benoits. Me- 
dium, obovate, green and russet ; 
melting, very juicy, perfumed. 
September. 

Beurre Berckmans, p. 269. 

Beurre Blanc. See White Doyenne. 

Beurre Bolwiller. A baking pear — • 
not valuable. 

Beurre Bosc, p. 259. 

Beurre Bretonneau. Large long pyr- 
iform, variable, rough, yellow with 
a brown cheek ; half- melting, not 
juicy, rich, vinous, perfumed. Late 
winter. Belgian. 

Beurre, Brown, p. 271. 

Beurre Burnicq. Medium, turbinate 
pyriform, rough, russeted ; flesh 
greenish white ; juicy, rich, per- 
fumed. Late October. Belgian. 

Beurre Charneuse. See Due de Bra- 
bant. 

Beurre Citron. Medium, obovate, 
green becoming yellow ; juicy, sub- 
acid. February, March. Belgian. 

Beurre Clairgeau, p. 2S6. 

Beurre Colmar. Medium, oval, pale 
green, becoming yellow ; flesh 
white ; juicy, melting, perfumed. 
October. Belgian. 

Beurre Cornice de Toulon. Large, 
oblong obovate, yellow ; juicy, 
meltmg. November. 

Beurre d'Alencon. See Holland 
Bergamot . 

Beurre d'Amalis, p. 269. 

Beurre d'Anjou, pp. 270, 291. 

Beurre d'Aremberg, p. 287. 

Beurre de Beaumont. See Bezi Vaet. 

Beurre de Brignais. See Des Nomie*. 

Beurre de Capiaumont, p. 261. 

Beurre d'Elberg. Large, obtuse pyr- 
iform, pale yellow ; rather coarse, 
juicy, sweet, perfumed. Novem- 
ber. Belgian. 



Pears. 



539 



Beurre de Fontenay. See Beurre 
Gris d'Hiver. 

BeuiTe d'Hardenpont. See Glout 
Morceau. 

Beurre d'Hiver. See Chaumontelle. 

Beurre de Koning. Medium or large, 
roundish oblate, yellowish green 
and russet ; juicy, melting, vinous, 
delicate. October. Belgian. 

Beurre de Malines. See Winter 
Nelis. 

Beurre de Montgeron, or New Fred- 

■ ei-ick of Wurtemburg. Medium, 
pyriform, yellow and orange ; 
melting, half buttery, rich, per- 
fumed. Late September. 

Beurre de Nantes. See Beurre Nan- 
tais. 

Beurre de Paques. See Easter 
Beurre. 

Beurre de Quenast. Obovate, yel- 
lowish ; juicy, melting, sweet, 
pleasant. 

Beurre de Ranz. See Beurre Ranee. 

Beurre de Rhine. Large, pyriform, 
irregular, light yellow ; coarse ; 
good. October. 

Beurre Diel, p. 259. 

Beurre Duhaume. Medium, oblate, 
rough, with some russet ; coarse ; 
buttery, melting, vinous. Win- 
ter. 

Beurre Duval, p. 259. 

Beurre Easter, p. 292. 

Beurre Fougiere. Medium, obovate, 
greenish yellow ; granular, sweet ; 
good. October. 

Beurre Gens. Medium, conic obo- 
vate, greenish, rough ; sugary, 
rich ; excellent. September. 

Beurre Giffard, p. 250. 

Beurre, Golden, of Bilboa, p. 275. 

Beurre Goubault, p. 283. 

Beurre Gris. See Beurre, Brown. 



Beurre Gris de Lucon. See Beurre 
d'Hiver. 

Beurre Gris d'Hiver, p. 291. 

Beurre Haggerston. See Limon. 

Beurre Hamecher. Medium, long 
oval, slightly pyriform ; melting, 
rich; excellent. October, Novem- 
ber. Belgian. 

Beurre Hardy, p. 270. 

Beurre Kennes, p. 259. 

Beurre Kenrick. Medium, greenish 
yellow ; juicy, buttery, sweet. Sep- 
tember. Flemish. 

Beurre Knox. Large, oblong obo- 
vate, pale green ; juicy, sweet, not 
rich. September. Flemish. 

Beurre Kossuth. Large, variable, 
turbinate, yellowish green ; but- 
tery, very juicy ; faintly sub-acid, 
very good. September. October. 
French. 

Beurre Langelier, p. 287. 

Beurre Leon le Clerc. Rather large, 
oval, approaching long pyriform, 
yellowish green, strongly dotted ; 
juicy, melting, sweet, but not rich. 
October. 

Beurre Mauxion. Medium, roundish 
oblate, yellow and thin russet ; 
melting, sugary, aromatic, and per- 
fumed ; very good. September. 

Beurre Millet of Angers. Medium, 
conic, angular, greenish yellow and 
brown russet ; buttery, very juicy, 
vinous, sometimes astringent. De- 
cember. 

Beurre Moire, p. 259. 

Beurre, Mollett's Guernsey. Me- 
dium, oval pyriform, yellowish 
green, somewhat russeted; melt- 
ing, rich, buttery, vinous. Decem- 
ber. English. 

Beurre Nantais, p. 260. 

Beurre Navez, p. 271. 



540 



hidex of Fruits. 



Beurre Noisette. Medium, obovate, 
yellow, dotted brown ; melting, 
sprightly ; very good. Foreign. 

Beurre Oudinot. See Andrews. 

Beurre Philippe Delfosse. Medium 
or large, varying from oblate to 
pyriform, rich yellow, shaded light 
red ; buttery, melting, very juicy, 
rich, perfumed. December, Janu- 
ary. Belgian. 

Beurre Piquery. See Urbaniste. 

Beurre Preble, p. 271. 

Beurre Ranee. Medium, obtuse pyri- 
form, dark green ; melting, sweet, 
rich. Winter. Fine in Europe — 
mostly fails here except at the 
South. 

Beurre Richelieu. Large, obtuse 
pyriform, greenish yellow ; but- 
tery, sweet, aromatic, sometimes 
astringent. December. 

Beurre Robin. See Doyenne Robin. 

Beurre Remain. Medium, obovate, 
greenish yellow ; juicy, sweet, 
agreeable. September, October. 

Beurre Rouge. See Beurre Brown. 

Beurre Royale. See Beurre Diel. 

Beurre Samoyeau. Medium, yellow, 
red cheek; buttery, juicy. Mid- 
autumn. 

Beurre Scheidweiller. Medium, obo- 
vate pyriform, dull green ; buttery, 
sweet, rich. October. 

Beurre Seutin. Medium, oval pyri- 
form ; irregular green. A late 
cooking pear. 

Beurre SieuUe. See Sieulle. 

Beurre Six. Large, pyriform, green; 
buttery, melting, rich, perfumed. 
November, December. 

Beurre Sophia. Medium, long pyri- 
form, lemon yellow ; buttery, 
melting, vinous, rich. Early Octo- 
ber. 



Beurre Soulange, p. 260. 

Beurre Spence. Medium, short pyri- 
form, yellow and dull crimson ; 
juicy, melting, rich, vinous. Sep- 
tember. Belgian. 

Beurre St. Nicholas. See Duchess 
of Orleans. 

Beurre Sterkmans, p. 260. 

Beurre Superfin, p. 271. 

Beurre Van Marum. Large, oblong 
pyriform, yellow ; rots at core, 
quality moderate. October. 

Beurre, Winter. Medium, long pyri- 
form, greenish, rough; flesh but- 
tery, melting, vinous. January. 

Beurre Woronson. Medium, yel- 
low. Great bearer. October. 

Beymont, p. 271. 

Bezi de Caissoy d'Hiver. Medium, 
obovate, yellow, rough, russeted ; 
buttery, rich, high flavored. Win- 
ter. 

Bezi de Chaumontelle. See Chau- 
montelle. 

Bezi d'Heri. Medium, roundish, 
greenish yellow with a blush ; juicy, 
tender, with an anise-like flavor. 
Autumn and winter. 

Bezi de Montigny. See Countess of 
Lunay. 

Bezi de la Motte. Medium, round- 
ish, light green, strongly dotted ; 
flesh fine grained, buttery, mild, 
pleasant. 

Bezi de Veterans. Large, obtuse 
pyriform, light yellow, some rus- 
set ; flesh firm — cooking. Win- 
ter. 

Bezi Vaet. Medium, obovate, yel- 
lowish gi^een, rough ; juicy, sweet, 
perfumed. December. 

Bezy d'Esperen. Large, long pyri- 
form, dull yellow and russet ; juicy, 
vinous. October. Belgian. 



Pears. 



541 



Bezy Garniev. Pyrifovm, handsome ; 
breaking, juicy, rich. Late winter. 

Bezy Qiiessoy (or Caissoy) d'Ete. 
Medium, round oval, russeted, 
rough ; juicy, half melting, rich, 
perfumed. September, 

Bezy Sanspareil. Large, irregulai-, 
obscure pyriform, yellowish green ; 
coarse, juicy, buttery, vinous. 
November. 

Bishop's Thumb. Rather large, conic 
oblong, yellowish green, with a 
russet cheek ; juicy, melting, vin- 
ous, slightly astringent. October. 
English. 

Black Worcester, p. 2S7. 

Bleeker's Meadow. Small, roundish, 
yellow ; flesh white, firm, musky, 
sometimes soft, but mostly remain- 
ing hard. October. Pa. Very 
productive, and valuable for cook- 
ing. 

Bloodgood, p. 254. 

Bon Chretien, Flemish. Medium, 
obovate, pale green and brown ; 
crisp, juicy ; stews tender. Winter. 

Bon Chretien Fondante, p. 271. 

Bon Chretien, Spanish. Large, pyri- 
form, deep yellow and red ; half 
breaking — cooking. 

Bon Gustave. Medium, pyriform, 
greenish and russet ; buttery, juicy, 
perfumed. December. Belgian. 

Bonne Charlotte. Medium, mostly 
obovate ; buttery, rich, perfumed. 
August. 

Bonne du Puits Ansault. Rather 
small, roundish oblate, gi-eenish 
yellow ; juicy, melting, rich ; very 
good. September. Great bearer. 
French. New. 

Bonne d'Ezee. Large, pyriform, yel- 
lowish green, with some russet ; 
juicy, melting, rich ; very good. 



September, October. Often cracks 
badly. 

Bonne de Malines. See Winter Nelis. 

Bonne Rouge. See Gansel's Berga- 
mot. 

Bonne Sophia. Medium, obovate 
pyriform, acute, greenish yellow 
and red cheek ; melting, sweet ; 
very good. October. 

Boston. See Pinneo. 

Boucquia. Rather large, oval tur- 
binate, pale yellow ; rots at core ; 
rather astringent. October. Flem- 
ish. 

Bourgemester. Large, pyriform, 
light yellow ; juicy, astringent. 
November. Tree cankers badly. 

Boussock, p. 271. 

Brandy wine, p. 251. 

Brialmont. Resembles Urbaniste in 
the character of the tree and fruit ; 
of good promise. October. Belgian. 

Broom Park. Medium, roundish, 
greenish yellow and dull red ; 
coarse ; juicy, sweet. January, 
February. English. 

Brougham. Roundish oblate, green- 
ish yellow ; coarse ; astringent. 
November. English. 

Brown Beurre, p. 271. 

Buffum, p. 271. 

Burlingame. Medium, oblate, yel- 
low; coarse; poor. September. 
Ohio. 

Burnett. Large, obtuse pyriform, 
pale yellow ; coarse ; juicy, sweet ; 
good. October. Mass. 

Butter Pear. See White Doyenne. 

Cabot, p. 272. 

Caen de France. Rather large, pyri- 
form, yellow and russet ; half melt- 
ing, juicy, sweet, slightly astrin- 
gent. Winter. 



542 



Index of Fruits. 



Calebasse. Medium, long pyriform, 
irregular, dull yellow, rough ; 
coarse ; juicy, crisp, rich, pleasant. 
September. Belgian. 

Calebasse Bosc. See Autumn Para- 
dise. 

Calebasse Delvigne. Medium, pyri- 
form, yellow ; coarse ; buttery, 
rich, perfumed, slightly astringent. 
October. 

Calebasse d'Ete. Medium, long pyri- 
form, bright yellowish brown ; 
melting, rich, perfumed. Septem- 
ber. Belgian. 

Calhoun. Medium, roundish, irregu- 
lar, yellowish and dull red ; coarse, 
melting, rich, vinous, perfumed. 
October. Conn. 

Cambridge Sugar Pear. See Har- 
vard. 

Camerlyn. Medium, pyriform, yel- 
low ; melting, rich, aromatic. Oc- 
tober. Belgian. 

Canandaigua, p. 261. 

Capiaumont. See Beurre de Capiau- 
mont. 

Capsheaf, p. 272. 

Capucin. Medium, oval, yellow with 
a blush ; crisp, juicy, rich, good. 
October. Belgian. 

Cassante de Mars. Obovate, yellow ; 
juicy, rich, vinous, perfumed. 
Winter. Belgian. 

Catherine Gardette. Rather large, 
roundish obovate, yellow, dotted 
red; buttery, aromatic, excellent. 
September. Phila. 

Catherine Lambre. Medium, obo- 
vate pyriform, greenish yellow ; 
juicy and melting, sweet ; very good. 
October. Belgian. 

Catillac, p. 287. 

Catinka. Rather small, obovate 
pyriform, pale yellow ; coarse ; but- 



tery, juicy, vinous. November. 
Belgian. 

Chancellor, p. 261. 

Chaptal. Rather large, p}Tiform, 
greenish yellow ; half buttery, half 
hard; tolerably good, rather in- 
sipid. February. 

Charlotte de Brower. Rather large, 
roundish oval, rich yellow ; juicy, 
rich, vinous, perfumed. October. 
Belgian. 

Charles Frederick. Green becoming 
yellow ; melting, juicy, vinous, 
perfumed ; very good. October. 
Belgian. 

Charles of Austria. Large, roundish, 
greenish yellow ; juicy, astringent, 
October. Belgian. 

Charles Smet. Medium, pyriform, 
yellow and russet ; juicy, sweet, 
perfumed. January. Belgian. 

Charles Van Hooghten. Large, pyri- 
form, dull yellow ; buttery, melt- 
ing, rather sweet. October. 

Chaumontelle, p. 287. 

Chelmsford. Large, pyramidal, yel- 
low with a red cheek ; flesh coarse ; 
sweet — good for coolung. Sep- 
tember. 

Church, p. 283. 

Citron. Small, joundish, greenish ; 
coarse ; juicy, vinous, musky. Au- 
gust, September. Conn. 

Citron de Carmes. See Madeleine. 

Clara. Medium, oval, pyriform, yel- 
low, dotted red ; melting, juicy, 
sweet, faintly acid. Belgian. 

Clapp's Favorite, p. 251. 

Clay. Medium, obovate, yellow; 
coarse ; juicy, rich, perfumed. Oc- 
tober. Conn. 

Clion. See Vicar of Winkfield. 

Clinton. Large, yellow ; buttery, 
not rich. November. Belgian. 



Pears. 



543 



Coffin's Virgalieu. Rather lai-ge ; 
sweet, juicy, not rich. December. 

Coit's Beurre. Medium, obovate 
pyriform, yellow with some russet, 
crimson dotted ; granular; buttery, 
rich, vinous. September. 

Collins, p. 272. 

Colmar. Rather large, obtuse pyri- 
form, light yellow ; half buttery, 
melting, juicy, sweet. December. 
Old. Superseded. 

Colmar Bonnet. Medium, conic 
obovate, pale yellow ; buttery, 
mild, slightly perfumed. Good. 
November. 

Colmar Bosc. See Niell. 

Colmar d'Alost. Large, long pyri- 
form, sometimes obovate, greenish 
yellow and red; flesh buttery, 
juicy, slightly astringent. October. 
Belgian. 

Colmar d'Aremberg. Large, turbi- 
nate pyriform, greenish yellow; 
quality poor. November. 

Colmar d'Ete. Conic, greenish yel- 
low ; coarse; juicy, astringent; 
rots at core. September. 

Colmar d'Hiver. See Glout Mor- 
ceau. 

Colmar Epine. Lai-ge, roundish ob- 
long, greenish yellow ; flesh sweet, 
melting ; good ; agreeable. Sep- 
tember. Belgian. 

Colmar Oris. See Passe Colmar. 

Colmar Hardenpont. See Passe 
Colmar. 

Colmar Navez. See Beurre Navez. 

Colmar Niell. Large, obovate, pale 
yellow ; buttery, melting. Good. 
October. 

Columbia, p. 291, 

Commodore. Medium, obovate, 
yellow ; buttery, melting, sweet ; 
good. November. Belgian. 



Comprette. Small, obtuse pyriform, 
yellowish green ; buttery, rich, per- 
fumed. October. Flemish. 

Comstock. Medium, obovate, yel- 
low and red ; crisp, sweet, spright- 
ly. November. 

Comte de Flandre, p. 261. 

Comte de Lamy, p. 272. 

Comte de Paris, p. 261. 

Comte Lelieur. Medium, turbinate, 
yellowish green and brown ; melt- 
ing, sweet, high flavored. Sep- 
tember. Belgian. 

Comtesse d'Alost. See Colmar 
d'Alost. 

Conseiller de la Cour, p. 261. 

Conseiller Rauwez. Large, oblate, 
irregular, green, rough ; coarse ; 
juicy, perfumed, vinous, slightly 
astringent. October. 

Cooke. Rather large, pyramidal, 
irregular, pale yellow ; juicy, but- 
tery, rich, vinous. October. Va. 

Copia. Large, yellow ; coarse ; rich, 
October. Phila. 

Cornells, or Desiree Cornelis. 
Large, obovate pyriform, greenish 
yellow ; melting, buttery, sweet, 
perfumed. August, September. 
A new, promising Belgian pear. 

Coter, p. 292: 

Count Coloma. See Urbaniste. 

Countess of Lunay, p. 261. 

Crassane. Medium, roundish, green- 
ish yellow ; juicy, sweet, moderate- 
ly pleasant. October. 

Crassane d'Hiver. Medium, half 
melting, high flavored. Winter. 

Crawford. Medium, obovate, light 
yellow ; flesh buttery, sweet, mod- 
ei^ately pleasant. August. Scotch. 

Croft Castle. Medium, roundish, 
greenish yellow ; juicy, crisp, sweet. 
October. English. 



544 



Index of Fruits. 



Cross, p. 294, 

Cumberland. Ratlier large, obo- 
vate, orange yellow ; buttery, mod- 
erately juicy. October. R. I. 

Cushing, p. 273. 

Dallas, p. 273. 

Dana's Hovey, p. 292. 

Davis. Small, roundish, variable, 
russeted ; buttery, gritty at core ; 
vinous ; good. October. Ba. 

Deans. See White Doyenne. 

Dearborn's Seedling, p. 255. 

De Bavay. Rather large, pyriform, 
yellow ; juicy, melting, vinous. 
October. Belgian. 

Delices de Charles. Medium, pyra- 
midal, yellowish gi-een ; juicy, 
melting, vinous — like Brown 
Beurre. December. Belgian. 

Delices d'Hardenpont of Angers, p. 

273- 

Delices d'Hardenpont of Belgium. 
Large, conic pyriform, greenish 
yellow, rough ; buttery, melting, 
juicy, sweet, rich, aromatic. No- 
vember, December. Belgian. 

Delices de Jodoigne. Rather large, 
yellowish green ; half melting, rich ; 
very good. October. 

De Louvain. Medium, obovate pyr- 
iform, light yellow ; buttery, 
melting, rich, perfumed, excellent. 
October. Belgian. 

Democrat. Medium, greenish yel- 
low. Late August. A strong 
gi'ower. Pa. 

Desiree Cornells. Large, pyi-iform, 
greenish yellow ; sweet, agreeable. 
August, September. New. Foreign. 

De Sorlus. Large, ovate, pyriform, 
light green becoming yellow ; juicy, 
melting, pleasant, deficient in 
flavor. Early Winter. 



De Spoelberg. See Vicomte de 
Spoelbercli. 

Des Nonnes, p. 283. 

De Tongres, p. 261. 

Deux Soeurs. Large, long pyriform, 
green ; juicy, veiy rich, with an 
almond flavor. November. Bel- 
gian. 

Diel. See Beurre Diel. 

Dix, p. 262. 

Dikeman. Medium, oblate, yellow; 
juicy, melting, rich, vinous, per- 
fumed. October. Conn. 

Diller. Rather small, round, yellow- 
ish ; granular; juicy, sweet, per- 
fumed. Early September. 

Docteur Bouvier. Large, long pyri- 
form, light green, a little russet ; 
juicy, half melting, agreeable, 
vinous. February. Belgian. 

Docteur Capron. Medium, obovate, 
greenish yellow, partly russeted ; 
melting, pleasant, sprightly. Oc- 
tober. Belgian. 

Docteur Lentier. Medium, pyrifoi-m, 
greenish yellow ; buttery, juicy, 
perfumed. Very good. Novem- 
ber. 

Docteur Trousseau. Large, obovate, 
green dotted red ; buttery, juicy, 
rich. November, December. Bel- 
gian. 

Doctor Reeder. Small, roundish 
ovate, yellow, netted with russet ; 
melting, buttery, sugary, perfumed. 
Very good. November. Good 
bearer. Seneca Co., N. Y. 

Double Philippe. See Boussock. 

Douillard. Rather large, turbinate ; 
juicy, melting, perfumed. Very 
good. 

Dow. Medium, obovate, pjTiform 
or conic, yellowish green, rough, 
partly russeted; juicy, melting, 



Pears. 



545 



vinous, sometimes astringent. Sep- 
tember, October. Conn. 

Dowlin. See Uwchlan. 

Doyenne Blanc. See White Doy- 
enne. 

Doyenne Eoussock. See Boussock. 

Doyenne Boussock Nouvelle. See 
Boussock. 

Doyenne d'Alengon, p. 292. 

Doyenne d'Ete, p. 256. 

Doyenne d'Hiver. See Easter 
Beuri-e. 

Doyenne d'Hiver d'Alencon. See 
Doyenne d'Alenjon. 

Doyenne d'Hiver Nouveau. See 
Doyenne d'Alen§on. 

Doyenne Defais, p. 273. 

Doyenne Dillen, p. 273. 

Doyenne Downing, p. 273. 

Doyenne du Cornice, p. 262. 

Doyenne Cioubanlt, p. 287. 

Doyenne Grey, p. 275. 

Doyenne Gris. See Grey Doy- 
enne. 

Doyenne Gris d'Hiver Nouveau. 
See Doyenne d'Alengon. 

Doyenne Musque. See Bezi de Mon- 
tigny. 

Doyenne Robin, p. 284. 

Doyenne Rose. Rather large, obo- 
vate, yellow and crimson ; coarse, 
granular ; flavor poor ; rots at 
core. October. 

Doyenne Rouge. See Grey Doy- 
enne. 

Doyenne SieuUe. See SieuUe. 

Doyenne, White, p. 282. 

Due d'Aumale. See Gedeon Pari- 
dant. 

Due de Bordeaux. See Dumas. 

Due de Brabant, p. 263. 

Duchesse d'Alost. See Colmar 
d'Alost, 

Duchesse d'Angouleme, p. 263. 



Duchesse d'Aremberg. Large, pyri- 
form, dull green ; coarse ; tender, 

■ juicy, of moderate quality. Hardy, 
vigorous, prodiictive. Septem- 
ber. 

Duchesse de Berri d'Ete, p. 257. 

Duchesse de Brabant. See Soldat 
Laboreur. 

Duchesse de Mars. Rather small, 
roundish obovate, dull yellow with 
russet ; melting, juicy, perfumed. 
October. French. 

Duchesse d'Orleans, p. 263. 

Duchesse Helene d'Orleans, p. 273. 

Dumas, p. 263. 

Dumortier, p. 273. 

Dundas, p. 273. 

Dunmore, p. 273. 

Dupuy Charles. Medium, conic pyr- 
iform, yellow, rough, russeted ;; 
melting, juicy, rich. Very good. 
November. Belgian. 

Durandeau. See De Tongres. 

Early Catharine. See Early Rous- 
selet. 

Early Rousselet. Rather small, pyr- 
iform, yellow and brownish red ; 
sweet, pleasant, perfumed ; rots at 
core. August. 

Eastern Belle. Medium, obovate 
pyriform, yellow, some russet ; 
sweet, rich, musky ; very good. 
September. Maine. 

Eastnor Castle. Medium, round- 
ish, green ; juicy, melting. De- 
cember. 

Echassery. Medium, roundish oval, 
gi-eenish yellow ; melting, buttery, 
sweet. Winter. French. 

Edmonds, p. 274. 

Edwards. Medium, round, yellow ;. 
granular — baking. Conn. 

Edwards' Henrietta, p. 255. 



546 



Index of Fruits. 



Elizabeth, Edwards'. Medium, ob- 
tuse pyriform, angular, greenish 
yellow ; buttery, sub-acid ; good. 
October. Conn. 

Elizabeth, Manning's, p. 255. 

Ellis. Rather large, pyriform, yel- 
lowish green ; juicy, melting, vi- 
nous. Early October. Mass. 

Emile d'Heyst, p. 263. 

Emile Bivort. Medium, conic ob- 
late, orange yellow and russet ; 
juicy, rich, vinous. November. 

Emerald. M edium, obovate, green ; 
melting, buttery, sweet. Decem- 
ber. Belgian. 

Enfant Prodigue. Rather small, 
pyriform, green, rough, russeted ; 
granular, juicy, vinous, perfumed. 
October. Belgian. 

English Bergamot. See Autumn 
Bergamot. 

Epine d'Ete, or Summer Thorn. 
Medium, pyriform, greenish yel- 
low ; melting, sweet, musky. Early 
September. 

Episcopal. See Fortunee. 

Esperione. Medium, obovate, slightly 
pyriform, yellow; juicy, melting, 
perfumed. September. 

Eugene Appert. Medium, roundish, 
rough, brownish yellow ; melting, 
sweet, perfumed, excellent. 

Excellentissima. See Due de Bra- 
bant. 

Eyewood. Medium, oblate, dull 
yellow with some russet ; buttery, 
good. English. 

Feaster. See Bleeker's Meadow. 
Ferdinand de Meester. See Rous- 

selet de Meester. 
Figue, p. 263. 
Figue d'Alen5on, p. 263. 
Figue de Naples, p. 275- 



Fin Or d'Hiver. See Franc Real 
d'Hiver. 

Fine Gold of Summer. Small, round- 
ish, yellov7 with a red cheek ; juicy, 
good, not rich. August. 

Flemish Beauty, p. 275. 

Fleur de Neige, or Snow Flower. 
Rather large, conic pyriform, yel- 
lowish green ; granular ; sweet, 
high-flavored. October. Belgian. 

Florimond Parent. Very large, pyr- 
amidal pyriform, tapering to 
crown, green becoming deep yel- 
low ; coarse ; melting, rich, per- 
fumed. September. Belgian. 

Fondante Agreable. Medium, round- 
ish obovate, yellowish green ; 
juicy, melting, refreshing. August. 

Fondante d'Automne. See Belle 
Lucrative. 

Fondante de Malines, p. 275. 

Fondante de Noel, p. 2S8. 

Fondante des Charneuse. See Due 
de Brabant. 

Fondante des Pres. Medium, obo- 
vate pyriform, yellow ; melting, 
juicy, sweet, aromatic. October, 
Belgian. 

Fondante Van Mons. Rather small 
roundish, pale yellow ; juicy, melt 
ing, sweet, agreeable. November 

Fondante du Cornice. Large pyra 
midal (small specimens obovate) 
yellow ; buttery, juicy, rich, vinous, 
October, November. French. 

Foote's Seckel. Small, obovate, 
yellow and brownish red, and rus- 
set ; juicy, melting, vinous ; very 
good. September. Mass. 

Forelle, p. 263. 

Forme de Delices. Medium, obo- 
vate, yellowish, rough ; buttery, 
rather dry, sweet. October. Flem- 
ish- 



Pears. 



547 



Fortunee. Rather small, roundish, 
russeted ; juicy, sprightly— cook- 
ing. Winter. 

Foster's St. Michael. MediuiHj 
roundish ovate, yellow ; coarse ; 
astringent. September. 

Franc Ileal d'Ete. See Summer 
Franc Real. 

Franc Real d'Hiver. Medium, 
roundish, yellow and brown ; crisp 
— cooking. Winter. 

Frankford. See Bleeker's Mead- 
ow. 

Frederick of Wurtemburg. Large, 
broad pyriform, yellow with crim- 
son cheek; juicy, melting; varying 
from excellent to worthless. Sep- 
tember. Belgian. 

Frederika Bremer. Rather large, 
varying from roundish to pyriform, 
greenish yellow; melting, vinous. 
October. N. Y. 

Fulton, p. 284. 

Gansel's Bergamot, p. 284. 

Gansel's Late Bergamotte. Round- 
ish, greenish, rough ; granular ; 
juicy, sugary, perfumed. Decem- 
ber. 

Gansel's Seckel. Rather small, ob- 
late, yellow, rough, with russet ; 
coarse ; buttery, melting, rich, 
aromatic. November. 

Gedeon Paridant. Medium, obtuse 
pyriform, greenish yellow ; juicy, 
melting, brisk, excellent. Sep- 
tember. Belgian. 

Gendesheim. Large, obtuse pyri- 
form, greenish yellow ; of moder- 
ate quality. October, November. 
Flemisli. 

General Bosquet. Large, pyriform, 
green ; melting ; very good. Sep- 
tember. 



General Canrobert. Medium, obo- 
vate pyriform, yellow. January. 
French. 

General de Lourmel. Medium, obo- 
vate, greenish ; juicy, melting. 
November. 

Gen'l Lamoriciere. Medium, ovate, 
greenish yellow and russet ; flesh 
juicy, melting, rich, brisk, per- 
fumed, sometimes astringent. Oc- 
tober. 

General Taylor. Rather small, tur- 
binate, cinnamon russet ; granular, 
buttery, melting, aromatic ; very 
rich, excellent. November. 

General Totleben. Rather large, 
pyriform, greenish yellow, netted 
with russet ; juicy and melting ; 
very good. October. 

Gerardin. Medium, roundish, ir- 
regular, yellow with russet ; granu- 
lar, astringent. September. 

Gilogil. Large, roundish, russeted ; 
crisp — cooking. Winter. French. 

Glout Morceau, p. 288. 

Goodale. Large, pyriform (short 
Bartlett shaped), handsome ; very 
good. Tree vigorous, hardy, pro- 
ductive — from seed of the Mc- 
Laughlin. Maine. S. L. Goodale. 

Golden Beurre of Bilboa, p. 275. 

Grand Soleil, p. 292. 

Graslin, p. 264. 

Great Citron of Bohemia. Small, 
oblong, yellow ; coarse, of little 
flavor. September. 

Green Chisel. An erroneous name 
for Madeline ; also the name of a 
small, roundish, green, summer 
pear, of a sweet but poor flavor. 

Green Mountain Boy. Medium, 
round, obovate or pyriform, rich, 
yellow ; melting, juicy, sweet ; 
good. October. 



548 



Index of Fruits. 



Green Sugar. Rather small, oblate 
turbinate, green ; juicy, melting, 
pleasant. October. 

Green Sylvange. See Sylvange. 

Green Yair. Medium, obovate, 
green ; juicy, of moderate flavor. 
September. 

Grey Butter Pear. See Grey Doy- 
enne. 

Grey Doyenne, p. 275. 

Gros Dillen. See Beurro Diel. 

Gros Rousselet d'Aout. Medium, 
pyriform, yellow ; melting, juicy, 
vinous, perfumed. August. Bel- 
gian. 

Grosse Calebasse of Langelier. See 
Van Marum. 

Grosse Marie. Medium, oblate pyr- 
iform, russeted ; juicy, rich, per- 
fumed, with a vinous flavor. 

Groom's Princess Royal. Medium, 
roundish, greenish brown ; buttery, 
melting, sweet, high flavored. 
Winter. English. 

Guernsey. See Stevens' Genesee. 

Gustin's Summer. Small, roundish, 
yellow ; sweet, with little flavor. 
September. 

Hacon's Incomparable. Rather 
large, roundish turbinate, yellow- 
ish green and brown, partly rus- 
seted ; buttery, melting, vinous. 
October. English. 

Haddington. Rather large, obovate 
pyriform, greenish yellow ; crisp, 
aromatic — baking. Winter. Phila. 

Hagerman, or Hegeman, p. 275. 

Hanners, p. 275. 

Hanover. Small, roundish obovate, 
green ; melting, juicy, pleasant. 
October. N. J. 

Harrison's Large Fall. Large, yel- 
low — valued only for baking. 



Harvard, p. 264. 

Hawes' Winter. Large, roundish, 
dull yellow ; coarse ; juicy, rich, 
vinous. December. Va. 

Hazel. See Hessel. 

Heathcot, p. 275. 

Helene Gregoire. Medium, pyri- 
form, greenish yellow ; juicy, melt- 
ing, sweet ; very good. October. 
Belgian. 

Henkel, p. 276. 

Henrietta. See Edwards' Hen- 
rietta. 

Henri Bivort. Large, Doyenne- 
form, greenish yellow and brown ; 
melting, buttery, juicy, sweet, per- 
fimied. September. Belgian. 

Henri Quatre. See Henry the 
Fourth. 

Henri Van Mons. Medium, pyri- 
form (nearly Tyson shaped), yel- 
lowish with a blush ; buttery, vi- 
nous, perfumed, agixeable. Oc- 
tober. 

Henry the Fourth, p. 276. 

Hericart, p. 276. 

Hericart de Thury. Large, pyri- 
form (Bosc shaped), rough, light 
brown; buttery, rich. January. 
Belgian. 

Hessel. Small, obovate, yellowish 
green — of little value. September. 
Scotch. 

Holland Bergamot. Rather large, 
roundish, greenish yellow, partly 
russeted ; crisp, very juicy, 
sprightly, agreeable. Keeps till 
spring. 

Hooper's Bilboa. See Golden 
Beurre of Bilboa. 

Hovey. Medium, pyi-iform, yellow ; 
melting, juicy, rich, vinous. 
French. 

Howell, p. 276. 



Pears. 



549 



Huguenot. Medium, roundish, pale 
yellow, dotted red ; breaking, 
sweet, rather dry. October. 
Mass. 

Hull, p. 276. 

Huntington, p. 284. 

Hunt's Connecticut. Medium, oblate, 
'yellowish green ; coarse, sweet, 
dry — culinary. 

Huyshe's Prince Consort. Medium, 
pyriform, greenish yellow ; buttery, 
a little coarse, half melting; very 
good. November. English. New. 

Imperatrice de France. See Flemish 
Beauty. 

Inconnue Van Mons, p. 288. 

Indian Queen. Rather large, long 
pyriform, greenish yellow, a brown 
cheek; a little coarse; half melting, 
sweet, not rich, soft. A market 
sort. September. Maine. 

Ives' Bergamot. Rather small,round- 
ish, greenish yellow ; juicy, melt- 
ing, aromatic. Early September. 
Conn. 

Ives' Pear. Small, turbinate, irre- 
gular, greenish and brownish red ; 
juicy, melting ; good. Early Sep- 
tember. Conn. 

Ives' Seedling. Rather small, round, 
greenish yellow and crimson; 
granular; juicy, melting, perfumed. 
Early September. Conn. 

Ives' Virgalieu. Small, pyriform, 
greenish and dull crimson ; granu- 
lar ; melting, vinous, refreshing. 
October. Conn. 

Ives' Winter. Medium, short pyri- 
form, yellowish, russeted ; coarse. 
December. Conn. 

Jackman's Melting. See King Ed- 
wards. 



Jackson. Medium, oblate approach- 
ing turbinate, greenish yellow and 
russet ; juicy, brisk, vinous. Sep- 
tember. N. H. 

Jalousie. Rather large, roundish 
obovate, slightly pyriform, russet- 
ed ; coarse ; sweet, deficient in 
flavor. Handsome and worthless. 
September. 

Jalousie de Fontenay Vendee, p. 276. 

Jaminette, p. 288. 

Jargonelle, English, or Epargne. 
Rather large, long pyriform, acute, 
greenish yellow and dull brown ; 
flesh rather coarse ; juicy," plea.sant, 
refreshing, sub-acid. Three weeks 
earlier than Bartlett. French 
origin. 

Jargonelle, P'rench. Medium, obo- 
vate, greenish yellow, with a red 
cheek ; breaking, sweet ; rots at 
core. Handsome, but poor. Early 
August. 

Jean de Witte, p. 292. 

Jersey Gratioli. Medium, conic ob- 
late, greenish, rough, partly russet- 
ed ; juicy, brisk, vmous. Septem- 
ber. 

Joanette. See Amire Joannet, 

Johonnot, p. 276. 

Jones' Seedling, p. 292. 

Josephine. See Jaminette. 

Josephine de Malines, p. 295. 

Jules Bivort, p. 277. 

Julienne, p. 252. 

July Pear. See Sugar Top. 

King Edwards. Large, pyriform, 
yellow with a red cheek ; buttery ; 
sometimes good. October. 

King's Seedling. Medium, oblate, 
yellowish green, rough ; granular ; 
juicy, aromatic, perfumed. Octo- 
ber. 



5 so 



Index of Fruits. 



Kirtland, or Kirtland's Seckel, p. 

277. 
Kingsessing, p. 277. 
Knight's Monarch. Large, obo- 

vate, yellowish brown. Does not 

ripen in the Northern States. 

Winter. English. 
Knight's Seedling. Medium, oblate, 

turbinate, rough, yellowish green ; 

juicy, sweet. October. R. I. 

La Herard. Rather large, pyriform, 
pale yellow and brown ; melting, 
juicy, sub-acid, pleasant ; very 
good. ■ October. Belgian. 

La Juive. Medium, turbinate, green 
and brown; melting, juicy, rich, 
perfumed. November. Bel- 
gian. 

Las Canas, p. 288. 

Latch. See Philadelphia. 

Laure de Glymes, p. 277. 

Lawrence, p. 288. 

Lebanon. See Pinneo. 

Le Cure. See Vicar of Winkfield. 

Leech's Kingsessing. See Kingses- 
sing. 

Lee's Seckel. Medium or rather 
large, obovate, rich russet ; but- 
tery, rich, perfumed, excellent. 
September. 

Leon le Clerc. Rather large, obo- 
vate, greenish yellow, russet at the 
end ; flesh crisp, firm, of moderate 
quality — cooking. Winter. 

Leopold First. Large, turbinate, 
pyriform, green ; melting, sweet, 
perfumed. December. Bel- 

gian. 

Lewis, p. 293. 

Liberale. Rather large, long pyri- 
form, gi-eenish yellow, partly rus- 
seted ; juicy, sweet, rich, aromatic. 
October. 



Lieutenant Poitevin. Large, green- 
ish yellow ; juicy, half melting. 
Late winter. French. 

Limon, p. 255. 

Little Muscat. Quite small, turbi- 
nate, yellow with brownish cheek ; 
breaking, sweet, slightly musky. 
Middle of July. French. Toler- 
ably good. 

Little Musk, or Primitive. See 
Little Muscat. 

Locke's Beurre. Medium, roimdish, 
obovate, dull gi^een ; juicy, vmous, 
November. Mass. 

Lodge, p. 264. 

Long Green, p. 264. 

Long Green of Autumn, p. 264. 

Louis Dupont. Medium, obovate, 
green becoming yellow ; melting, 
juicy, sweet, perfumed. October. 

Louise Bonne. Large, pyriform, 
pale green ; coarse ; melting, mod- 
erately good. December. 

Louise Bonne d'Avranches. See 
Louise Bonne of Jersey. 

Louise Bonne of Jersey, p. 264. 

Louise d' Orleans. See Urbaniste. 

Lycurgus, p. 2S9. 

Lyon, p. 278. 

Mabille. See Beurre Diel. 

Madame Ducar. Medium, oval, 
green becoming yellow ; very juicy, 
rich, perfumed. August. Bel- 
gian. 

Madame Eliza, p. 264. 

Madame Henry Desportes. Me- 
dium, yellow, melting, juicy. Mid- 
autumn. 

Madame Millet. Medium, obovate, 
rich russet ; half melting, rich, 
perfumed, agreeable. March. 
French. 

Madame Treyve. Medium, obovate, 



Pears. 



551 



pale greenish yellow ; flesh green- 
ish white ; juicy, melting, and rich ; 
very good. Last of August. Great 
bearer. French. 

Madeleine, or Magdalen, p. 252. 

Madotte. See Amadotte. 

Malconnaitre d'Haspin. Large, 

roundish obovate, dull yellow, with 
a brown cheek ; juicy, rich, melting, 
sub-acid, perfumed. October. 

Mansuette. Large, short pyriform, 
greenish yellow; juicy, astringent 
— baking. September. 

March Bergamotte. Rather small, 
green, partly russeted ; coarse, 
flavor moderate. English. 

Marechal de la Cour. See Con- 
seiller de la Cour. 

Marechal Dillen. Large, somewhat 
obovate, very irregular, pale green ; 
buttery, juicy, i-ich. November. 
Belgian. 

Marechal Pelissier. Medium, ovate, 
yellow and red. Late September. 
French. 

Marianne de Nancy. Large, pyri- 
form, yellowish green, thickly 
dotted ; coarse, juicy, often 
poor. 

Marie Louise, p. 265. 

Marie Louise Nova. Rather large, 
pyriform, yellow, with a brown 
cheek; melting; sometimes good, 
quickly decays. September. Bel- 
gian. 

Marie Parent. Large, pyriform, 
rich yellow ; juicy, rich, perfumed ; 
very good. October. Belgian. 

Martha Ann, or Dana's No. i. 
Medium, long obovate, yellow ; 
juicy, sub-acid, pleasant. Novem- 
ber. Mass. 

Martin Sec. Small, somewhat pyri- 
form, deep yellow, russet and 



crimson ; gi'anular, half break- 
ing, agi-eeable — cooking. Decem- 
ber. 

Mather. Rather small, obovate, 
russeted and reddish ; buttery, 
pleasant. August. Pa. 

Maynard. Medium, obovate pyri- 
form, yellow with a red cheek ; 
juicy, rich. Late July. 

McLaughlin, p. 289. 

McVean. Large, oblate pyriform, 
yellow ; juicy, astringent. Oc- 
tober. Monroe Co., N. Y. 

Merriam, p. 284. 

Messire Jean. Medium, turbinate,, 
yellow and russet; gritty; juicy^ 
breaking, sweet. November- 

French. 

Michaux. Medium, round, yellow- 
ish green ; sweet, of moderate 
quality. Early October. 

Mignonne d'Hiver. Medium, obo- 
vate pyriform, rough, russet ; 
granular, rich, brisk, astringent.. 
November. Belgian. 

Miel de Waterloo. See Due de 
Brabant. 

Miller's Early. See Summer Por- 
tugal. 

Millot de Nancy, p. 265. 

Mitchell's Russet. Rather small,, 
inclining to conic obovate, dark 
russet, rough; meltmg, rich, per- 
fumed. November. 111. 

Moccas. Medium, obovate, green ;■ 
juicy, not rich. December. 

Monseigneur des Hons. Rather 
small, pyriform, greenish yellow 
with some russet ; buttery and 
melting, sweet, good, of moderate 
quality. August. French. 

Moore's Pound, p. 278. 

Moor-fowl Egg. An incorrect name 
for Swan's Egg. 



552 



Index of Fruits. 



Monseigneur Affre. Medium, round- 
ish, rough greenish russet ; granu- 
lar ; rich, perfumed. November. 

Morgan. Large, oblate, greenish yel- 
low ; flesh white, a little gritty ; 
sweet, juicy, vinous. October. 
N. C. 

Mount Vernon, p. 280. 

Moyamensing, p. 255. 

Muscadine, p. 255. 

Muscat Petit. See Little Musk. 

Muscat Robert. Rather small, green- 
ish yellow ; juicy, pleasant. Late 

July- 

Musk Summer Bon Chretien. See 

Summer Bon Chretien. 
Muskingum, p. 257. 

Nabours. Rather large, ■ greenish 
yellow ; juicy, buttery, sweet. 
Strong grower. Ga. 

Napoleon, p. 265. 

Naumkeag. Medium, roundish, yel- 
low russet ; melting, astringent. 
October. Mass. 

Negley. Rather large, obovate pyri- 
form, yellow and bright crimson, 
fair and handsome ; firm ; juicy, 
rich. September. Pittsburgh, 
Pa. New. 

Ne Plus Meuris. Rather small, 
roundish, irregular, dull yellowish 
brown, partly russeted ; agreeable. 
Winter. Belgian. 

Newtown Virgalieu. An early win- 
ter baking pear. L. I. 

Nickerson. Rather large, resembling 
Louise Bonne of Jersey ; very good. 
Tree vigorous, hardy, productive. 
S. L. Goodale. Me. New. 

Niell. Large, obovate, slightly pyri- 
form, pale yellow ; juicy, sweet, 
agreeable. Late September. Bel- 
;gian. 



Nouveau Poiteau, p. 265. 

Oliver' s Russet. Rather small, round- 
ish, yellow and rich brown russet, 
rough ; coarse, flavor moderate. 
Late September. 

Omer Pacha, p. 27S. 

Onondaga, p. 265. 

Ontario, p. 265. 

Orange Bergamot. Medium, broad 
turbinate, yellow, rough ; firm ; 
acid — baking. September. 

Orpheline Cohnar. Large, pyriform, 
green becoming yellowish, with 
some russet ; melting, juicy, sweet, 
perfumed ; handsome and very 
good. October. Belgian. 

Osband's Summer, p. 255. 

Osborne. Medium, short pyriform, 
yellowish green ; juicy, brisk. Sep- 
tember. Indiana. 

Oswego Benrre, p. 278, 

Oswego Incomparable. Very large, 
obovate pyriform tapering to 
crown, yellow ; coarse ; pleasant, 
of moderate quality. September. 

Ott, p. 256. 

Pardee's Seedling. Small, roundish, 
greenish yellow, much russeted ; 
granular ; melting, vinous, per- 
fumed. October. Conn. 

Pailleau. Medium, turbinate, green- 
ish yellow, partly russeted, rough ; 
coarse ; juicy, sweet. Early Sep- 
tember. Belgian. 

Payency, properly Payenche, p. 266. 

Paradise d'Automne. See Autumn 
Paradise. 

Parsonage, p. 266. 

Passe Colmar, p. 2S9. 

Passe Colmar Gris. See Passe Col- 
mar. 

Pater Noster, p. 290. 



Pears. 



553 



Paul Ambre. Medium, obovate, 
sometimes pyiiform, greenish yel- 
low and gray russet ; buttery, melt- 
ing, aromatic. October. 

Paul Thielens. Large, conic obo- 
vate, yellowish ; melting, slightly 
coarse, pleasant. November. Bel- 
gian. 

Peach Pear. Medium, conic, turbi- 
nate, yellow; melting, ricli, vinous. 
Late August. Belgian. 

Pendleton's Eai'ly York. Rather 
small, obovate, slightly pyriform, 
yellow ; melting, sweet. Late 
July. Conn. 

Pengethly. Medium, oval, light 
green, thickly dotted ; coarse; juicy, 
sweet ; good. February. Eng- 
lish. 

Pennsylvania. Medium, obovate, 
brown russet on dull yellow ; rather 
coarse ; half melting ; moderately 
good. Late September. Phila. 

Petit Marguerite. Rather small, 
short obovate, pale yellow; juicy, 
melting, perfumed ; good. August. 
French. 

Petit Rousselet. See Rousselet de 
Rheims. 

Petre, p. 278. 

Philadelphia, p. 278. 

Philippe Goes. Medium, turbinate 
pyriform, rough, russeted ; juicy, 
sweet, perfumed ; very good. No- 
vember. Belgian. 

Pinneo, p. 256. 

Pitmaston Duchesse. Large, obtuse 
pyriform, uneven, yellow, with 
some red and russet ; half melting, 
vinous ; good. October. English. 
New. 

Pius IX. Large, conic oblate, some- 
what pyriform, yellow ; granular ; 
rich ; good. Late September. A 

2 



good market pear, of moderate 
flavor. 

Pitt's Prolific. Medium, oblong pyri- 
form, yellow ; coarse ; sweet ; 
rather poor. September. 

Plombgastel. See St. Michael Arch- 
angel. 

Pocahontas. Medium, obovate, or 
turbinate pyriform, yellow ; melt- 
ing, sweet, musky. Early Octo- 
ber. Mass. 

Poire d'Abondance. Rather large, 
oblong pyriform, pale yellow ; 
melting, juicy, sweet, excellent. 
October. 

Poire d'Albret or Beurre d'Albret. 
Medium, pyramidal, rough, brown 
russet ; coarse ; jiiicy, vinous, rich, 
perfumed. October. 

Poire. d'Avril. Large, roundish 
conic, greenish yellow; gi"anular; 
juicy, sweet, agreeable — baking. 
November to February. 

Poire de Chasseurs. Medium, short 
pyriform, greenish yellow; juicy, 
buttery, perfumed, vinous. Octo- 
ber. Belgian. 

Poire de Lepine. Small, oblate, yel- 
lowish and red ; granular ; melting, 
vinous, perfumed. November. 

Poire Guillaume. See Bartlett. 

Poire Neige. See White Doyenne. 

Pope's Quaker. Medium, oblong 
pyriform with yellow russet ; juicy, 
pleasant. October. L. I. 

Pound, p. 290. 

Pratt, p. 266. 

Prevost. Medium, rich yellow with 
a red cheek ; sweet, perfumed. 
Winter. Belgian. 

Primitive. See Little Musk. 

Prince Albert. Medium, pyriform, 
yellowish ; melting, rich. Febru- 
ary. Belgian. 



554 



Index of Prints. 



Princess Charlotte. Medium, short 
pyriform, greenisli ; of little value 
here. October. Belgian. 

Princess Maria. Rather ^mall, pyra- 
midal yellow, mostly russeted ; 
coarse ; sweet, agreeable. October. 
Belgian. 

Princess of Orange. Medium, round- 
ish, russeted ; crisp, juicy, astrin- 
gent. October. Flemish. 

Pulsifer, p. 252. 

Queen of the Low Countries, p. 

266. 
Quinnipiac. See St. Ghislain. 

Rallay. Medium, short pyriform, 
yellow, thinly russeted ; buttery, 
melting ; good. Winter. 

Rapelje. Medium, varying from 
obovate or turbinate to pyriform, 
yellowish, russeted ; juicy, varying 
from a rich aromatic to a poor 
flavor. September. L. L 

Raymond, p. 278. 

Read' s Seedling. See Oswego Beurre. 

Reading, p. 290. 

Reine Caroline. Medium, narrow, 
pyriform, yellow with a red cheek ; 
crisp, dry, poor. November. 

Retour de Rome. Medium, oblate, 
yellowish, partly russeted ; granu- 
lar ; melting, vinous. September. 
Belgian. 

Richards. Rather large, obovate, 
yellow ; granular ; melting, vinous. 
October. Del. 

Richardson's Seedling. Rather large, 
obovate, yellow ; melting, spright- 
ly, pleasant. October. 

Ridelle's. Medium, oblate turbinate, 
yellow and bright red ; of moderate 
quality. September. Belgian. 

Roe's Bergamotte, p. 2S4. 



Ropes. Medium, obovate, russeted ; 
rich, perfumed ; good. October. 
Mass. 

Rosabirne. Medium, pyriform, 

greenish, russeted ; juicy, vinous, 
somewhat astringent October. 

Rostiezer, p. 252. 

Rousselet P.speren. Pyriform, tur- 
binate, yellow ; juicy, vinous, per- 
fumed. September. 

Rousselet de Meester. Medium, 
roundish, yellow with a red cheek ; 
coarse, not rich. October. Bel- 
gian. 

Rousselet de Rheims. Small, obo- 
vate pyriform, yellowish green ; 
sweet, aromatic — rots at core. 
Early September. French. 

Rousselet Hatif. See Early Rousse- 
let. 

Rousselet Stuttgart. Below medium, 
conic, greenish with a brown cheek; 
juicy, sweet, aromatic — rots at 
core. Late August. 

Rousselet Vanderwecken. Small, 
roundish or obovate, yellow ; juicy, 
aromatic, perfumed ; very good. 
November. 

Rutter. Medium, round obovate, 
greenish yellow ; partly melting, 
sweet ; very good. October. West 
Chester, Pa. 

Sabine. See Jaminette. 

Salisbury Seedling. Short pyriform, 

partly russeted ; coarse ; rather 

poor. October. N. Y. 
Sam Brown. Medium, roundish, 

pale yellow, thin russet ; juicy and 

melting, vinous, rich; very good. 

September. Md. 
Scotch Bergamot. See Hampden's 

Bergamot. 
Seckel, p. 278. 



Pears. 



555 



Selleck, p. 267, 

Serrurier, p. 279. 

Sheldon, p. 284. 

Shenks. See Hosenshenck. 

Shepard, p. 279. 

Simon Bouvier. Small, pyriform, 
green ; melting, perfumed. Sep- 
tember. Belgian. 

SieuUe, p. 295. 

Sickel. A corruption of Seckel. 

Skinless, p. 252. 

Smith's Bordenave. See Lodge. 

Snow Flower. See Fleur de Neige. 

Soldat Laboureur, p. 267. 

Souvenir d'Esperen, p. 267. 

Souvenir du Congress. Very large, 
long, pyriform ; yellow ; buttery, 
melting, quality moderate. August 
and September. French. New. 

Souveraine d'Ete. Medium, conic 
obovate, light yellow, crimson 
dotted ; melting, rich, vinous. 
Early September. 

Souveraine d'Hiver. See Passe Col- 
mar. 

Souveraine de Printemps. Medium, 
oblate, ribbed, yellow ; granular ; 
melting, vinous, somewhat astrin- 
gent. March. 

Spice, or Musk Pear. See Rousse- 
let de Rheims. 

St. Andre, p. 279. 

St. Dennis. Small, turbinate, rib- 
bed, yellowish and red ; sweet, 
aromatic. Late August. 

St. Dorothee. Large, pyriform, ta- 
pering to crown, greenish yellow ; 
juicy, melting, rich, sweet, per- 
fumed. October. 

St. Germain, p. 290. 

St. Germain, Brande's, p. 291. 

St. Germain, Prince's, p. 293. 

St. Ghislain, p. 267. 

St. Lambert. See English Jargonelle. 



St. Menin. Large, long, pyriform, 
yellowish green ; melting, juicy ; 
very good. September. 

St. Michael. See White Doyenne. 

St. Michel Archange, p. 267. 

St. Vincent de Paul. Small, russet. 
January. French. 

Sterling, p. 279. 

Stevens' Genesee, p. 2S5. 

Stone. Large, pyriform, yellow ; 
buttery, slightly astringent. Au- 
gust. Ohio. 

Styer. Medium, roundish, greenish 
yellow; buttery, melting, very 
rich, perfumed. September. Pa. 

Styrian. Large, pyriform, deep yel- 
low with a red cheek ; crisp, rich. 
October. English. 

Sucree de Hoyerswerda. Small, 
obovate, yellowish green ; juicy, 
sweet, sprightly. Late August. 
German. 

Sugar Top. Medium, obovate tur- 
binate, yellow; of rather dry, 
sweet flavor, moderate or poor. 
Late July. 

Sullivan. Medium, oblong pyriform, 
greenish yellow ; juicy, sweet, 
pleasant. September. Belgian. 

Supreme de Quimper, p. 253. 

Surpasse Crassane. Resembling the 
old Crassane, but more productive, 
healthy and vigorous. Belgian. 

Surpasse Meuris. Medium, conic, 
rough, russeted ; melting, vinous. 
October. 

Summer Bell, or Windsor. Large, 
pyriform, regular, yellowish green; 
tender, coarse, astringent — rots at 
core. Tree a handsome grower 
and great bearer. Late August. 

Summer Bergamot. Small, round, 
greenish yellow ; juicy, rich, be- 
coming dry. Early August. 



556 



Index of Fruits. 



Summer Beurre d' Aremberg. Rather 
small, short pyriform, pale green- 
ish yellow, with some nettings of 
russet ; a little coarse ; melting, 
sweet, very good. Mid-autumn. 
English. 

vSummer Bon Chretien. Large, pyri- 
form, ribbed, rich yellow with a 
reddish cheek ; breaking ; very 
juicy, sweet. Formerly much 
valued, now generally destroyed by 
black mildew. Early Septembei". 

Summer Doyenne, p. 256. 

Summer Franc Real. Medium, obo- 
vate, slightly pyriform, yellowish 
green; finegrained, buttery, sweet, 
pleasant. Early September. 

Summer Portugal, p. 258. 

Summer Rose. Medium, roundish, 
yellowish ; of poor quality. Late 
August. 

Summer St. Germain. Medium, 
obovate, green ; juicy, slightly 
acid. Late August. 

Summer Thorn. See Epine d'Ete. 

Superfondante. Medium, obovate, 
pale yellow; buttery, melting, 
good. October. 

Surpasse Virgalieu, p. 279. 

Suzette de Bevay, p. 290. 

Swan's Egg. Small, oval, pale 
green ; juicy, sweet, slightly 
musky. October. 

Swiss Bergamot. Medium, roundish, 
slightly turbinate, pale green and 
pale red ; melting, sweet, agree- 
able. October. 

Sylvange. Roundish obovate, pale 
green ; melting, sweet, agreeable. 
October. Keeps well. 

Tarquin des Pyrenees. Large, pyri- 
form, green ; quality poor — great 
keeper. 



Taylor Pear. Medium, roundish 
oblate, green ; buttery, vinous, 
with vanilla flavor. Early winter. 
Va. 

Tea, p. 279. 

Theodore Van Mons, p. 267. 

Therese Appert. Medium, pyri- 
form, deep yellow with some rus- 
set, a rich brown cheek ; juicy, 
melting ; very good. September. 
New. French. 

Thompson's, p. 279. 

Thuerlinck. Very large, but of little 
value. Belgian. 

Tillington. Small, obovate, dark 
green, rough ; coarse, of moderate 
quality. October. English. 

Totten's Seedling. Rather small, 
turbinate pyriform, pale yellow; 
buttery, melting, vinous, per- 
fumed. Early October. Conn. 

Triomphe de Jodoigne, p. 267. 

Trout Pear. See Forelle. 

Tyler. Small, turbinate, yellow ; 
granular ; melting, brisk, vinous. 
October. 

Tyson, p. 253. 

Uvedale's St. Germain. See Pound. 

Upper Crust. Rather small, obo- 
vate, green, partly russeted; but- 
tery, melting ; very good. July 
at the South — not good North. 

Urbaniste, p. 267. 

Uwchlan, p. 257. 

Vallee Franche. Medium, obovate, 
greenish yellow ; juicy, sweet, 
flavor rather poor. Early Sep- 
tember. 

Van Assche, p. 279. 

Van Buren. Large, obovate, yel- 
low with a blush ; crisp, sweet, 
perfumed. Handsome — of mode- 



Pears. 



557 



rate quality. An excellent culi- 
nary sort. New Haven, Conn. 

VanMarum. Large, pyriform with 
a long neck, bronze-colored ; 
coarse, fibrous ; not juicy, pleas- 
ant — baking. Late autumn. 

Van Mons Leon le Clerc, p. 268. 

Vauquelin. Rather large, obovate ; 
juicy, sub-acid. Winter. 

Vermillion d'en Haut. Medium, 
pyriform (Tyson-shaped), pale yel- 
low, a red cheek ; fine, juicy, 
sweet. Very good. September. 
French. 

Verte Longue. See Long Green. 

Verte Longue of Angers, p. 268. 

Vezouziere. Rather small, roundish 
oval, yellowish ; .juicy, melting, 
sweet, agreeable. September. 

Vicar of Winkfield, p. 290. 

Vicompte de Spoelberch, p. 293. 

Virgalieu. See White Doyenne. 

Wadleigh. Rather small, roundish 
obovate, yellow ; melting, juicy. 
Very good. Early September. 
N. H. 

Walker. Large, oblong, pyriform, 
greenish yellow ; a little coarse ; 
half melting, sweet, good. Oct. 
Belgian. 

Walker's Seedling. See Mount 
Vernon. 

Washington, p. 280. 

Waterloo. See Due de Brabant. 

Wendell. Medium, pale yellow, 
often with a red cheek ; melting, 
juicy, not rich. Late August. 
Belgian. 

Westcott, p. 281. 

Wharton's Early. Rather large, ob- 
ovate pyriform, yellowish green ; 
melting, juicy, sweet. Late Au- 
gust, 



Wheeler. Medium, roundish obo- 
vate, yellowish green ; coarse ; 
juicy, perfumed. Early Septem- 
ber. R. I. 

White's Seedling. Medium, round- 
ish obovate, greenish yellow ; juicy, 
good. New Haven, Conn. 

Wiest. Medium, roundish, oval, 
green ; melting, sub-acid, pleas- 
ant. September. Pa. 

Wilbur, p. 281. 

Wilkinson, p. 281. 

Williams' Early. Small, roundish 
turbinate, bright yellow, dotted 
red ; juicy, rich, slightly musky. 
Early September. Mass. 

William Edwards. Medium, obtuse 
pyriform, yellow, thickly dotted ; 
buttery, sweet. September. Conn. 

Williams' Bonchretien. See Bart- 
lett. 

Williamson. Medium, obovate, 
rich yellow, thickly dotted ; fine 
gi-ained ; juicy, rich. October. 
L.I. 

Willermoz, p. 290. 

Wilmington, p. 268. 

Wilkinson, p. 281. 

Windsor. See Summer Bell. 

Winship's Seedling. Medium, conic 
pyriform, yellow ; juicy, pleasant. 
Late summer. Mass. 

Winter Bergamot. See Easter Ber- 
gamot. 

Winter Nelis, p. 291. 

Winter Seckel. Medium, oblate, 
yellowish brown, partly russeted ; 
juicy, rich, sweet, aromatic. Feb- 
ruary. Va. 

Wolaston. See Glout Morceau. 

Wredow. Medium, oblate ap- 
proaching pyriform, greenish yel- 
low and russet ; juicy, melting, 
rich, vinous. October. 



558 



Index of Fruits. 



Yat. Small, turbinate, brown 

russet ; juicy, perfumed — rots at 
core. September. 

Yellow Butter. See White Doy- 
enne. 

York Bergamot. See Autumn Ber- 
gamo t. 

Zepherin Gregoire, p. 294. 



Zepherin Louis Gregoire. Medium, 
turbinate, yellow with a red cheek ; 
very juicy, slightly perfumed. De- 
cember. 

Zoar Beauty. Medium, pjTiform, 
light yellow, with a red cheek; 
partly melting, sweet, moderate'y 
good — rots at core. August. 
Ohio. 



PLUMS. 



Abricotee Rouge. Medium, oval, 

red and violet ; sweet, dry, poor. 
Agen Datte. See Prune d'Agen. 
Albany Beauty, p. 350. 
Amber Primordian. See Primor- 

dian. 
American Wheat. Small, roundish, 

pale blue ; juicy, sweet. Late 

August. Great bearer. 
American Yellow Gage. See Prince's 

Yellow Gage. 
Angelina Burdett. Medium, round, 

nearly black, thickly dotted; rich, 

excellent. English. September. 
Apple Plum. Medium, roundish, 

reddish, purple ; slightly coarse ; 

sprightly. September. Mass. 
Apricot, p. 350. 
Autumn Gage, p. 350. 

Beekman's Scarlet. See Lombard. 
Belgian Purple. Medium, roundish, 

purple ; , a little coarse ; juicy, 

sweet, rich. September. 
Belle de Septembre. Very large, 

oval, reddish brown ; culinary. 

October. 



Bingham, p. 351. 

Black Damask. Medium, roundish, 
greenish yellow ; juicy, sweet, 
rich. August. 

Black Damson. See Damson. 

Black Imperial. See Bradshaw. 

Black Morocco. See Morocco. 

Bleecker's Gage, p. 350. 

Bleecker's Scarlet. See Lombard. 

Blue Gage. Small, round, dark 
blue ; slightly acid ; moderately 
ricii. Of little value. August. 

Blue Holland. See Flolland. 

Blue Liiperatrice, p. 337. 

Blue Perdrigon. Medium, oval, red- 
dish purple ; flesh firm ; sugary — 
clingstone. August. 

Bolmar, or Bolmar's Washington. 
See Washington. 

Bradford Gage. See Green Gage. 

Bradshaw, p. 337. 

Brevoort, or Brevoort's Purple Bol- 
mar, p. 338. 

Bricetta. Medium, roundish oval, 
yellow dotted red ; juicy, rich ; 
very good. September. 

Bruyn Gage. See Green Gage. 



Plums. 



559 



Euel's Favorite, p. 35-1. 

Burgundy Prune. Medium, ovate, 
necked, reddish black ; juicy, rich, 
pleasant — freestone. September. 

Burrette's. Large, long oval, dull 
yellow ; melting, sweet, aromatic. 
September. 

Bayfield. Small, round, light yel- 
low ; good — clingstone. August. 

Caledonian. See Goliath. 

Catalonian. See Primordian. 

Cherry, p. 338. 

Cheston. Rather small, oval, dark 
purple ; flesh firm ; sweet, spright- 
ly — freestone. July and August. 

Cloth of Gold. See Drap d'Or of 
Esperin. 

Coe's Golden Drop, p. 351. 

Coe's late Red, p. 339. 

Columbia, or Columbian Gage, p. 

339- 

Corse's Admiral. Rather large, oval, 
light purple ; juicy, sprightly, mod- 
erate flavor. September. Mont- 
real. 

Corse's Field Marshal. Rather large, 
oval, purplish red ; juicy, sub-acid. 
August. Montreal. 

Corse's Nota Bene, p. 339. 

Cruger's Scarlet Gage, or Cruger's 
Seedling, p. 339. 

D'Agen. See Prune d'Agen. 
Damask. See German Prune. 
Damson, p. 3.39. 
Dana's Yellow Gage, p. 351. 
De Delice, p. 339. 
De Montfort, p. 340. 
Denniston's Albany Beauty, p. 350. 
Denniston's Red, p. 340. 
Denniston's Superb, p. 351. 
Diamond. Very large, oval, black ; 
coarse; acid, dry. September. 



Diapree Rouge. See Red Diaper. 

Dictator. Very large, brownish pur- 
ple ; rich, juicy, high flavored. 
Montreal. 

Domine Dull, p. 340. 

Downton Imperatrice, p. 351. 

Drap d'Or, p. 351. 

Drap d'Or of Esperen, p. 351. 

Duane's Purple, p. 340. 

Dunmore. Small, ovate, green be- 
coming yellow ; juicy, sweet, aro- 
matic — freestone. October. 

Dutch Prune. See Domine Dull. 

Dutch Quetzen. See Domine Dull. 

Early Cross. Rather small, round- 
ish, reddish purple ; sweet ; good 
— clingstone. August. Mass. 

Early Damask. See Morocco. 

Early Damson. See Damson. 

Early Royal. See Royal Hative. 

Early Royal of Nikita. Small, 
roundish, reddish purple; juicy, 
sweet, high flavored — partly free- 
stone. August. 

Early Scarlet. See Cherry. 

Early Tours, p. 340. 

Early Violet. See Early Tours. 

Early Yellow. See Primordian. 

Early Yellow Prune, p. 351. 

Egg Plum. See White Egg. 

Elfrey's Prune. Small, oval, blue ; 
sweet, dry, firm — freestone. Au- 
gust. 

Emerald Drop. Medium, long oval, 
yellowish green ; clingstone. Au- 
gust. 

English Wheat. Medium, round- 
ish oval, reddish purple ; juicy, 
sweet, rich — clingstone. August. 



Fellenberg, p. 340. 
FJ ushing Gage. 
Gage. 



See Imperial 



S6o 



Index of Fruits. 



Foote's Early Orleans. Medium, 
roundish, oval, black ; early ; 
good, not rich ; hardy, productive. 
Mass. 

Fotheringham, p. 340. 

Franklin. See Washington. 

Frost Gage, p. 341. 

Fulton, p. 352. 

Galbraith. Large, oval, purple ; 

very good. Growth straggling. A 

valuable early sort. 
German Gage. See Bleecker's Gage. 
German Prune, p. 341. 
General Hand, p. 352. 
Gifford's Lafayette. Medium, oval, 

purple; juicy, not rich. August. 
Golden Cherry Plum. See Cherry. 
Golden Gage. See Coe's Golden 

Drop. 
Goliath, p. 341. 
Green Gage, p. 352. 
Gundaker Prune. Medium, oval, 

purple ; high flavored. Good bear- 
er. Pa. 
Guthrie's Apricot. Medium, round- 
ish oval, yellow, crimson dotted ; 

coarse ; juicy, sweet, not rich. 

August. 
Guthrie's Late Green. Medium, 

round, yellow ; sw eet, rich, rather 

dry. September. 
Guthrie's Topaz. Medium, oval, 

necked, rich yellow ; juicy, sweet, 

pleasant, not ricli. September. 

Scotch. 
Gvvalsh. Large, oblong oval, deep 

purple ; coarse ; sweet, pleasant. 

September. 

Hampton Court. See Early Orleans. 

Hartwiss' Yellow Prune. Medium, 
oval, waxen yellow ; rich, sub- 
acid, fine. September. German. 



Henry Clay, p. 352. 

Highlander, p. 341. 

Holland Prune. Roundish purple ; 
sweet, pleasant — freestone. Sep- 
tember. 

Horse Plum. Medium, oval, pur- 
ple ; dry, rather acid — freestone. 
August. 

Howard's Favorite, p. 353. 

Howell's Early, p. 341. 

Howell's Large. See Nectarine. 

How's Amber. Medium, roundish, 
light red ; coarse, juicy — cling- 
stone. September. 

Hudson's Gage, p. 353. 

Huling's Superb, p. 353. 

Ickworth Imperatrice, p. 341. 
Imperial Gage, p. 353. 
Imperial Ottoman, p. 354. 
Imperial Violet. See Red Magnum 

Bonum. 
Imperial Rouge. See Red Magnum 

Bonum. 
Imperatrice. See Blue Imperatrice. 
Isabella, p. 342. 
Italian Damask, p. 342. 
Italian Prune. See Fellenberg. 
Ives' Seedlmg, p. 354. 

Jaune Hative. See Primordian. 
Jefferson, p. 354. 
Judson, p. 342. 

Keyser's Plum. See Huling's Su- 
perb. 

Kirke's, p. 342. 

Knight's Large Drying. See Large 
Green Drying. 

Lady Plum. Small, oval, light yel- 
low, spotted red ; acid; freestone. 
September. Great grower and 
bearer — culinary. Albany, N. Y. 



Phtins. 



561 



Langdon's Seedling. Rather large, 

roundish oval, reddish purple ; 

juicy, sub-acid — mostly clingstone. 

August. Conn. 
La Royale. SeeRoyale. 
Large Early Damson. See Horse 

Plum. 
Large Green Drying. Large, round, 

greenish yellow ; rich ; very good. 

September. English. 
Lawrence's Favorite, or Lawrence's 

Gage, p. 355. 
Leipzic. See German Prmie. 
Lewiston Egg. Medium, oval, pale 

yellow ; quality moderate. August. 
Little Qaeen Claude. See English 

Yellow Gage. 
Lombard, p. 342. 
Long Scarlet. Medium, oblong 

obovate, red ; acid, ripening 

sweeter — clingstone. August. 
Lucombe's Nonesuch, p. 355. 

Madison, p. 355. 

Magnum Bonum. See White Egg. 

Mamelonnee. Medium, oval with a 
distinct neclc, tapering to apex, 
light green ; sweet, pleasant, 
mild, not rich — freestone. Early 
August. French. Valuable for 
its earliness. 

Manning's Long Blue, p. 342. 

Marten's Seedling. Large, oblong, 
yellow ; brisk, sprightly flavor — 
freestone. September. Sche- 
nectady, N. Y. 

McLaughlin, p. 355. 

Meigs, p. 342. 

Mimms. See Red Diaper. 

Miner. An improved variety of the 
Wild Chickasaw plum ; medium, 
ovate, dark purplish red ; juicy — 
adheres to the stone. Culinary. 
Tree hardy, vigorous. 

24 



Mirabelle, p. 356. 

Mirabelle Tardive. Small, roundish 
oval, greenish yellow ; sweet, 
juicy, agreeable — freestone. Great 
bearer — hangs long. October. 

Miser Plum. See Cherry. 

Monroe, or Monroe Egg, p. 356. 

Monsieur Hatif. See Early Orleans. 

Morocco, p. 343. 

Mulberry, p. 356. 

Myrobolan. See Cherry. 

Nectarine, p. 343. 
Nelson's Victory, p. 356. 
New York Purple. See Brevoort's 
Purple. 

Old Orleans, or Orleans, p. 343. 
Orange, p. 357. 
Orleans Early, p. 343. 
Orleans, Smith's, p. 348. 

Parsonage, p. 357. 

Peach Plum,- p. 343. 

Penobscot. Large, oval, yellow ; 
sweet, pleasant — clingstone. Sep- 
tember. Me. 

Peoly's Early Blue. Medium, ob- 
long, dark blue ; flesh yellow ; 
pleasant — clingstone. August. 

Peters' Yellow Gage, p. 357. 

Pond's Purple. See Pond's Seed- 
ling (American). 

Pond's Seedling, p. 343. 

Pond's Seedling of Massachusetts, 

P- 344- 

Precoce de Bergthold, p. 357. 

Precoce de Tours. See Early Tours. 

Primordian, p. 357. 

Prince Englebert, p. 344. 

Prince of Wales. Large, round, 
slightly oblong, reddish purple ; 
sweet, sprightly, not rich — cling- 
stone. September. 

* 



562 



Index of Fruits. 



Prince's Imperial Gage. See Im- 
perial Gage. 

Prince's Orange Egg. Rather large, 
oval, yellow ; coarse ; sprightly, 
not rich. September. 

Prune d'Agen, p. 344. 

Prune d'Allemagne. See German 
Prune. 

Prune d'Ast. See Prune d'Agen. 

Prmie de la St. Martin. See Coe's 
Late Red. 

Prune de Louvain. Large, ovate, 
necked, deep purple ; coarse ; 
melting, pleasant — freestone. Au- 
gust. 

Prune d'CEuf. See Egg Plum. 

Prune, Manning's Long Blue, p. 
342. 

Prune Peche. See Peach Plum. 

Prune Suisse. See Feilenberg. 

Purple Damson. See Damson. 

Purple Egg. See Red Magnum Bo- 
num. 

Purple Favorite, p. 344. 

Purple Gage, p. 345. 

Quackenboss, p. 345. 

Queen Mother. Small, round, pale 
red and purple ; sweet, rich — free- 
stone. September. English. 

Quetsche. See German Prune. 

Red Diaper, p. 345. 

Red Gage, p. 346. 

Red Magnum Bonum, p. 346. 

Reine Claude. See Green Gage. 

Reine Claude de Bavay, p. 357. 

Reine Claude Diaphane. Medium, 
roundish, clear gi'een, shaded red ; 
juicy, sweet, aromatic. Septem- 
ber. French. 

Reine Claude d'Octobre. Small, 
roundish, greenish yellow; juicy, 
rich — freestone. October. 



Reine Claude Rouge. Very large, 
roundish oval, red and purple ; 
rich, slightly acid, aromatic. Sep- 
tember. 

Reine Claude Violette. ' See Purple 
Gage. 

Reizenstein's Yellow Prune. Medi- 
um, oval, slightly necked, yellow ; 
juicy, pleasant — clingstone. Sep- 
tember. Italian. 

Rhinebeck Yellow Gage. Large, 
oval, yellow ; coarse ; sweet, pleas- 
ant — clingstone. September. 
Rhinebeck, N. Y. 

Rivers' Early Favorite, p. 346. 

Rivers' Early Prolific. Medium, 
roundish oval, reddish purple ; 
juicy, sweet, pleasant — freestone. 
August. English. 

Roe's Autumn Gage. See Autumn 
Gage. 

Royale, p. 346. 

Royal Hative, p. 347. 

Royal Tours, p. 347. 

Saint Catherine, p. 358. 

Saint Cloud. See Goliath. 

Saint Martin's Quetsche, p. 358. 

Saint Martin Rouge. See Coe's 
Late Red. 

Saint Maurin. See Prune d'Agen. 

Scarlet Gage. See Long Scarlet. 

Schuyler Gage, p. 358. 

Schenectady Catherine, p. 347. 

Sea. Small, round, browTiish pur- 
ple ; flesh greenish yellow ; sweet, 
juicy — freestone. August. 

Semiana. Medium, oval, necked, 
deep purple ; flesh juicy, sub-acid, 
moderately rich. Distinct from 
Blue Imperatrice, which see. 

Sharp's Emperor, p. 348. 

Shailer's While Damson. See White 
Damson. 



Plums. 



563 



Sheen. See Fotheringham. 

Siamese. Medium, obovate, pale 
yellow ; juicy, sprightly, of mode- 
rate flavor. Fruit often in pairs — 
tree a great bearer. September. 

Sloe. Ornamental, sometimes used 
for stocks. Is a distinct species 
(Primus Spinosa). The fruit is 
small and black ; often called 
Blackthorn. 

Small Green Gage. See Yellow 
Gage. English. 

Steer's Emperor. See Goliath. 

Suisse, p. 348. 

Sucrin Vert. See Green Gage. 

Sweet Damson. See Damson. 

Swiss Plum. See Suisse. 

Thomas, p. 349. 

Trouvee de Voueche. Medium or 

small, oval, violet ; juicy, sweet ; 

very good. August. 
Turkish Quetsche. See GermanPrune. 

Vert Bonne. See Green Gage. 

Victoria, p. 349. 

Virgin. Medium, roundish, reddish 

purple ; juicy, sweet ; very good. 

September. 
Violet. See Blue Imperatrice. 
Violet de Tours. See Early Tours. 
Violet Diaper. See Cheston. 
Violet Perdrigon. See Blue Perdri- 

gon. 
Violet Queen Claude. See Purple 

Gage. 
Violette Hative. See Early Tours. 

Wangenheim, p. 349. 

Washington, p. 358. 

Wax, p. 350. 

White Apricot. Medium, roundish, 

yellow ; flesh firm ; pleasant — 

clinkstone. Ausfust. 



White Damson, p. 358. 

White Egg, p. 358. 

White Empress. See White Im- 
peratrice. 

White Gage. See Imperial Gage. 

White Holland. See White Egg. 

White Imperial. See White Egg. 

White Imperatrice. Medium, obo- 
vate, bright yellow; juicy, crisr, 
sweet, translucent ; freestone. Sep- 
tember. 

White Magnum Bonum. See White 
Egg. 

White Mogul. See White Egg. 

White Perdrigon. Medium, oval, 
pale greenish yellow ; sweet ; cling- 
stone. August. 

White Primordian. See Primordian. 

Wild Goose. Medium, roundish, ob- 
long, reddish yellow ; a good varie- 
ty of the wild or Chickasaw plum ; 
hardy and productive, and profit- 
able for market where the com- 
mon plum will not succeed. Mid- 
summer at the Southwest. 

Wilkinson. Medium, oval, slightly 
necked, reddish purple ; firm, sweet, 
not high flavored. September. 

Wilmot's Green Gage. See Green 
Gage. 

Wilmot's Late Orleans. See Goliath. 

Winter Damson. See Damson. 

Woolston's Black Gage. Small, 
round, dark, rich. .September. 

Yellow Apricot. See Apricot. 
Yellow Egg. See White Egg. 
Yellow Gage, English, p. 359. 
Yellow Gage, Prince's, p. 359. 
Yellow Magnum Bonum. See 

White Egg. 
Yellow Perdrigon. See Drap d'Or. 

Zwetsche. See German Prune. 



564 



Index of Fruits. 



RASPBERRIES. 



Allen, p. 444. 

American Black-Cap, p. 442. 

American White-Cap. See Golden 
Cap. 

Antwerp. See Hudson River Ant- 
werp, Red Antwerp, Yellow Ant- 
werp. 

Arnold's Orange. Large, dark 
orange; excellent. New. Paris, 
C. W. 

Bagley's Perpetual. Medium, oblate, 
red ; sub-acid, poor. 

Barnet. Large, obtuse, conic, red- 
dish purple. English. Of little 
value. 

Belle de Fontenay, p. 439. 

Belle de Paluau, p. 439. 

Brandywine, p. 444. 

Brentford Cane. Medium, ovate, 
dark red. English. Of little 
value. 

Brinckle's Orange. See Orange. 

Burlington, orPi'osser. Large, firm, 
sweet, good. New. N. J. 

Catawissa, p. 442. 

Clarke, p. 439. 

Col. Wilder, p. 439. 

Cope. Roundish, conical, red ; firm, 
good ; growth moderate. Phila. 

Cretan Red. Small, deep red ; poor. 
Old foreign sort. 

Cashing. Roundish, conical, regu- 
lar, red ; quality good ; moderately 
vigorous and productive. Phila. 

Davison's Thornless, p. 442. 

Doolittle, p. 442. 

Double Bearing. A variety of Ant- 
werp, bearing a second crop, now 
superseded. 



Duhring. Large, crimson j soft ; 
good. Phila. 

Ellisdale, p. 442. 

Emily. Large ; sometimes shoulder- 
ed ; yellow. 

Fastolff, p. 439. 
Fillbasket, p. 440. 
Franconia, p. 440. 
French, p. 440. 

Ganargua, p. 442. 

Gen. Patterson. Large, red. Phila. 

Dr. Brinckle. 
Golden Cap, p. 442. 
Golden Thornless, p. 442. 

Herstine, p. 444. 

Hornet, p. 440. 

Hudson River Antwerp, p 441. 

Imperial Red. Medium, roundish, 
scarlet, pleasant. N. J 

Joslyn's Improved. See Doolittle. 

Kirtland, p. 444. 
Knevett's Giant, p. 441. 

Large-fruited Monthly, p. 441. 
Lum's Everbearing. An autumn 
fruiting black-cap. Sandusky, O. 

Mammoth Cluster, p. 443. 

Marvel of the Four Seasons, p. 
442. 

McCormick. See Mammoth Clus- 
ter. 

Merveille des Quatre Saisons. See 
Marvel of Four Seasons. 

Miami. See Mammoth Cluster. 



Straxvberries. 



565 



Naomi. See Franconia, which it 
closely resembles, if not identical. 

Northumberland Fillbasket. See 
Fillbasket. 



if the 



October Red. See Marvel o 

Four Seasons. 
Ohio Everbearing, p. 443. 
Ontario, p. 443. 
Orange, p. 442. 



Pearl, p. 445. 

Philadelphia, p. 445. 

Pilate. A dark red, new French 

sort, of moderate value. 
Prince of Wales, Cutbush's. Large, 

crimson ; firm ; good. English. 
Purple Cane, p. 443. 

Red Antwerp. Large, roundish, 



dark red. Distinct from Hudson 
River Antwerp. English. 

Saunders, p. 445. 

Seneca Black-Cap, p. 444. 

Souchetti. Rather large ; conical, 

pale yellow, firm; very good, 

French. New. 
Stoever. Large, roundish, conic, 

bright red, very unproductive. Vt. 

Vice-President French, p. 440, 

Walker. Rather large, round crim- 
son ; soft, good ; productive. Pa. 
Dr. Brinckle. 

Yellow Antwerp. Large, light yel- 
low, good. Superseded. 
Yellow Cap. See Golden-Cap. 



STRAWBERRIES. 



Aberdeen. See Roseberry. 
Admiral Dundas. Large, irregular, 

pale scarlet ; firm ; good, not rich. 

English. 
Agiiculturist, p. 419. 
Ajax. Large, ovate, dark ; good. 

English. 
Albion White. Large, round, nearly 

white ; good. Not productive. 

Foreign. 
Alice Maude, p. 419. 
American Scarlet. See Hudson. 
Atkinson's Scarlet. See Grove End 

Scarlet. 
Austin Shaker, p. 419. 
Austrian Scarlet. See Dulce of Kent. 

Barnes' Mammoth, p. 419. 



Belle Bordelaise, p. 428. 
Belle de Vibert. Large, conic, crim- 
son ; handsome, firm, not rich. 

Productive. Foreign. 
Bicolor. Medium, oblong, crimson, 

sweet, good. Dwarf. Productive. 

Foreign. 
Bicton Pine. Large, roundish, white 

tinged with pink ; pleasant but not 

rich. English. Tender. 
Bishop's Orange, p. 424. 
Black Defiance, p. 419. 
Black Imperial. See Black Prince. 
Black Prince, p. 424. 
Black Roseberry. Medium, roundish, 

dark red or purplish ; pleasant ; 

moderate bearer. English. 
Boston Pine, p. 419. 



566 



Index of Fruits. 



Boyden's Mammoth. Large, round- 
ish, dark crimson ; poor bearer. 
N.J. 

Boudinot. Large, roundish, scarlet ; 
good. Ohio. 

Brewer's Emperor. Medium, ovate, 
dark red ; good. English. 

Brighton Pine, p. 420. 

British Queen, p. 420. 

Brooklyn Scarlet, p. 420. 

Burr's New Pine, p. 424. 

Burr's Seedling. Medium, scarlet, 
pleasant, hardy, productive. Ohio. 

Bush Alpine, p. 427. 

Caleb Cope. Large, pointed, scar- 
let ; good. 

Captain Cook. Large, resembling 
British Queen, but smaller, color 
dark ; rich. 

Charles Downing, p. 420. 

Chili, p. 428. 

Chorlton's Prolific. Roundish, neck- 
ed, light red; good. Staten Is- 
land. 

Cleveland. Large, cockscombed and 
conical, deep red ; firm ; rich, de- 
licious. Staminate. Ohio. 

Col. Cheney, p. 424. 

Col. Ellsworth, p. 420. 

Colfax. Small, round, poor ; ex- 
ceedingly productive and vigor- 
ous. 

Columbus. Large, roundish, dark 
red ; tender, sweet. Hardy, pro- 
ductive. Ohio. 

Cornucopia. Large, conical, scarlet ; 
good. Flushing, L. I. 

Cowing' s Seedling. Very large, 
showy, productive. Ind. New. 

Cox's Seedling. Large, light red, 
irregular ; rather acid. Late. 
English. 

Crimson Cone, p. 424. 



Crimson Favorite. Large, round 
conic, crimson; flavor fine. Un- 
productive. 

Crystal Palace. Large, conical, regu- 
lar, glossy scarlet ; flesh firm, fine 
grained ; juicy, high flavored. 
English. 

Cushing, p. 420. 

Cutter, p. 420. 

Deptford Pine. Large, wedge- 
shaped, bright glossy scarlet ; 
solid, rich, sub-acid, English. 

Diadem, p. 425. 

Dr. Nicaise. Very large, red ; quali- 
ty moderate. Unproductive. For- 
eign. 

Downer's Prolific, p. 420. 

Downton. Medium, ovate, with a 
neck, dark purplish scarlet ; good 
flavor ; poor bearer. English. 

Due de Brabant. Large, conical, 
scarlet ; good flavor. Early. Bel- 
gian. 

Duke of Kent. Small, scarlet ; 
clear, rich acid. Very early. Su- 
perseded. 

Dundee. Medium, roundish, scar- 
let ; firm ; rich, acid. Scotch. 

Durand. Large, irregular, scarlet. 

Good ; not productive. N. J. 
Dutchberry. See Crimson Cone. 

Early Virginia. See Large Early 
Scarlet. 

Eberlein's Seedling. Medium, coni- 
cal, dark scarlet ; sweet. Early, 
productive. American. 

Elenora. Large, conical, scarlet ; 
acid. Poor bearer. English. 

Eliza (Myatt's). Large, obtuse coni- 
cal, glossy scarlet ; excellent. Not 
productive. English. 

Elton. Large, acid, rich. English. 



Strawberries. 



567 



Emma. Large, roundish, crimson ; 

good, productive. 
English Red Wood. See Red Wood. 

Fillbasket. Very lai-ge, roundish, 
dark scai'let, handsome. Good 
bearer. 

Fillmore, p. 426. 

French's Seedling, p. 420. 

Gen. Scott. Large, roundish, scar- 
let ; not rich. Vigorous, produc- 
tive, 

Genesee, p. 420. 

Georgia Mammoth, p. 420. 

Globe. Large, round, scarlet ; ex- 
cellent. English. 

Golden Seeded. Large, dark, early. 
Succeeds well in some places. 

Goliath, p. 420. 

Green Prolific, p. 426. 

Green Stravi?berry. Small, round, 
whitish, tinged reddish brown ; 
flesh solid, greenish, juicy, rich. 
Late. 

Grove End Scarlet. Medium, round, 
scarlet ; acid. Early. English. 

Hathaway, p. 420. 

Hautbois, p. 424. 

Hooker, p. 420. 

Hooper's Seedling. Medium, coni- 
cal, deep crimson ; rich, sweet. 
English. 

Hovey's Seedling, p. 426. 

Hudson, p. 426. 

Huntsman. Large, roundish, scar- 
let ; poor. Productive. 

Ida, p. 426. 
Iowa, p. 420. 

Jenny Lind, p. 421. 
Jenny's Seedling, p. 426. 



Jucunda, p. 421. 

Keen's Pistillate. Medium, conical, 
dark red ; acid, sprightly. Eng- 
lish. 

Keen's Seedling, p. 421. 

Kentucky, p. 421. 

La Constante, p. 422. 

Ladies' Pine. Small, round, pale 
red ; excellent. Canada. Pistillate. 

Lady Finger. Medium, oblong 
conical, dark scarlet ; good. N. J, 

Large Early Scarlet, p. 422. 

Late Prolific. Medium, scarlet. 
Good, productive. Late. 

Le Baron, p. 422. 

Lennig's White, p. 422. 

Lizzie Randolph. Medium, round- 
ish, crimson ; poor flavor. 

Longworth's Prolific, p. 422. 

Mammoth. Large, roundish, crim- 
son. Poor, unproductive. Eng- 
lish. 

Marguerite. Large, long conic, 
pale scarlet ; rather insipid, hand- 
some, showy ; feeble grower. 

Marylandica. Large, dark crimson ; 
firm. Staminate. Md. 

Matilda, p. 422. 

McAvoy's Extra Red, p. 426. 

McAvoy's Superior, p. 426. 

Mead's Seedling. Medium, long, 
conical ; good. N. J. 

Melon. Medium, round, dark ; 
worthless. Scotch. 

Metcalf's Early. Small, roundish; 
scarlet ; mild acid. Michigan. 

Methven Scarlet. Large, roundish, 
dull scarlet ; soft, of poor flavor ; 
discarded. English. 

Michigan. A seedling of the Wil- 
son, ten days later. New. 



568 



Index of Fruits. 



Monarch of the West, p. 422. 
Monitor, p. 422, 
Monroe Scarlet, p. 426. 
Montevideo Pine. Large, conical, 

late. Staminate. L. I. 
Mottier's Seedling. Large ; acid. 

Productive. 
Moyamensing, p. 426. 
Myatt's Eliza. See Eliza. 

Napoleon IIL , p. 422. 

New Jersey Scarlet. Medium, coni- 
cal, necked, light scarlet ; good. 
N.J. 

Neck Pine, p. 427. 

Nicanor, p. 422. 

Old Pine. Medium, conical with 

a neck, scarlet; solid; juicy, 

rich. 
Omer Pacha. Large, roundish, 

bright red; solid, juicy, sweet. 

Strong and prolific. Foreign. 
Orange Prolific. Large, roundish, 

necked, crimson ; acid. Rochester, 

N. Y. 

Peabody, p. 427. 

Pennsylvania, p. 427. 

President Wilder, p. 422. 

Prince Albert. Medium, conical, 
dark crimson ; rich. Not produc- 
tive. English. 

Prince of Orleans. Medium, round- 
ish, dark. Poor bearer. 

Prince of Wales. Large, glossy red ; 
solid ; delicate, acid. English. 

Prince's Climax, p. 427. 

Prince's Magnate. Large, round, 
scarlet ; rich. Productive, hardy, 
vigorous. L. I. 

Prolific, p. 428. 

Profuse Scarlet. Medium, scarlet. 
Productive. 



Pyramidal Chilian. Medium, coni- 
cal, scarlet. Bears long. N. J. 

Red Alpine, p. 427. 

Red Bush Alpine, p. 427. 

Red Wood, p. 428. 

Richardson's Early. Medium, coni- 
cal, crimson ; good. Early. Un- 
productive. 

Richardson's Late. Large, round- 
ish, scarlet ; sprightly ; good. 

Rippawam. Large, round conical, 
sometimes irregular ; scarlet ; 
barely good. Moderately produc- 
tive. 

Rival Hudson, p. 427. 

Roseberry. Rather small, ovate, 
scarlet. Poor bearer. English. 

Ross Phoenix, p. 423. 

Ruby. Medium, ovate, bright red ; 
juicy, rich, excellent, not very 
hardy. English. 

Russel, p. 427. 

Scarlet Cone, p. 427. 

Scarlet Melting. Medium, conical, 
scarlet ; tender, not rich. Produc- 
tive. 

Scarlet Nonpareil. Large, round- 
ish conical, bright red ; rich, high 
flavor. English. 

Schiller. Medium, conical, dark 
red ; rich, sub-acid. Unproduc- 
tive. German. 

Scotch Runner. Small, oval ; scar- 
let ; good. 

Scott's Seedling, p. 423. 

Sir Charles Napier. Large, roundish 
coxcombed, scarlet ; musky. 
English. 

Sir Harry. Large, coxcombed, 
dark red ; solid, juicy. Very good. 
English. 

Southborough Seedling. Medium, 



Strawberries. 



569 



ovate, conic, scarlet ; firm ; mild, 

rich. English. 
Stinger's Seedling, p. 423. 
Swainstone's Seedling. Large, ovate, 

light glossy scarlet ; very good. A 

poor bearer. English. 

Triomphe de Gand, p. 423. 
Trollope's Victoria. See Victoria. 
True Chili. Large, ovate, red ; flesh 

firm ; sweet, of indifferent flavor. 

Late. 

Unique Scarlet. Large, light scar- 
let ; sweet, rich. Poor bearer. 

VicomtesSe Hericart de Thury, p. 

423- 
Victoria, p. 423. 



Walker's Seedling, p. 424, 

Washington. See Iowa. 

Western Queen, p. 427. 

White Alpine, p. 427. 

White Bush Alpine, p. 427. 

Wliite Wood, p. 42S. 

Willey, p. 427. 

Wilmot's Superb. Large, roundish, 
scarlet ; coarse, not rich. Eng- 
lish. 

Wilson's Albany, p. 424. 

Wizard of the North. Rather large, 
dull red ; soft, not rich. Scotch. 

Yellow Chili. Very large, irregular, 
yellow with a brown cheek ; flesh 
very firm ; rather rich. 

York River Scarlet. See Hudson. 

Young's Seedling. See Germantown. 



GLOSSARY 

Of the more commoji terms used in Fruit Culttire. 

A cute, sharp or angular. 

Amminate, drawn out to a point. 

Alhirnum, the sap-wood, as distinguished from the heart-wood. 

Apex, point, the part of a fruit furthest from the foot-stalk. 

Base, lower end, or that portion of a fruit, stalk, or part of a plant, nearest the supporting 
part or rout. 

Basin, the hollow or depression at the apex or crown of a fruit, surrounding the calyx. 

Bezi, a wilding, or natural seedling. 

Beu7re, a buttery pear. 

Border, artificial bed of enriched earth. 

Callus, ring or swollen portion formed at the base of a cutting by the descending 
cambium. 

Calville-shaped, much ribbed, as applied to apples. 

Calyx, the outer or green leaves of a flower, which remaining on the apex of a pear or 
apple, are often denominated the eye. 

Cambium, tlie soft, newly forming wood beneath the bark. 

Caties, long, bearing shoots ; applied to grapes and raspberries. 

Clipping, trimming down to some definite shape. 

Cahnar-shaped, pyriforra or pear-shaped, with a rather slender neck and large body. 

Conical, tapering regularly towards the apex. 

Cordate, heart-shaped. 

Cocksco-mb, applied to the form of strawberries when much compressed at the sides. 

Cretiate, notched or cut like rounded or blunt saw teeth. 

Crown, the part of a fruit furthest from the foot-stalk or base. 

Curciclio, the insect which stings young fi-uit. 

Dwarfs, trees made diminutive by grafting or budding upon stocks of small growth. 

Espalier, a tree trained flat upon a trellis. 

En guenoiiille, training to produce fruitfulness by tying the branches downwards. 

Fibrous roots, the smaller, branching, or thread-like roots. 

Forcijig, the early ripening of fruits by artificial heat under glass. 

Fore-right shoot, the terminal shoot of a branch. 

Head back, to cut off the limbs of a tree, part way down. 

Head down, to cut off the entire limbs or branches of a tree, or to cut down to aa 
inserted bud. 

Inflorescence, the manner in which the flowers are borae. 

Lay-in. applied to selecting and fastening to a trellis or wall, new branches or shoots. 

Lay-i7i by the heels, to bury the roots of trees temporarily in a trench. 

Leadi7ig shoot, the longest or main shoot of a limb or tree. 

Lopping, cutting the branch down to the stem. 

Maiden platit, a tree of one year's growth from the bud or gi'aft. 

Mulching, covering the ground about a tree with straw or litter, to prevent drying. 

Oblate, flattened, so that the shortest diameter is between the base and apex, like a flat 
turnip. 



Glossary. 57 1 



Obmiaie, reversed ovate, being largest from the foot-stalk or towards the apes. 
Obtuse, rounded or blunt. 

Ovate, egg-shaped, being the largest towards the foot-stalk. 
Pedicel, the subdivision of a flower or fruit-stalk. 
Peduncle, the flower or fruit-stalk. 
Petals, flower-leaves, usually colored. 
Petiole, leaf-stalk. 

Pifich-in, to stop the growth of a shoot by pinching off the tip. 

Pippin, an indefinite term applied to various apples, differing in size, shape, color, and 
flavor, but more particularly used for the Newtown Pippin. 
Pomology, the science of fruits. 

Pyramidal, like a pyramid, usually nearly similar to conical, but longer. 
Pyri/ortn, pear-shaped, having more or less a drawn-out neck. 

Pifiging, the removal of a ring of bark round a branch, to impede the descending sap. 
Serrate, notched or cut like saw-teeth. 

S/ianking, a diseased shrivelling of the foot -stalks of grapes. 
Shorten-in, to cut off more or less of the outer parts of shoots. 
Spongiole, the minute spongy extremity of a fibrous root. 

Sport, an unusual departure of variation in a new seedling. * •■ 

Spur, a short stubby shoot, bearing fruit or fruit-buds. 
Standard, a fruit tree in open ground, or not trained to a wall or trellis. 
Stock, seedling tree which supports the inserted bud or graft. 

Stop, to pinch or cut oflf the point of a shoot, to prevent its further extension in growth. 
Strike, to emit roots. 

Tap-root, the main or central descending root. 

Trellis, an upright flat frame, for training fruit trees and grapes upon its face. 
Wilding, a natural seedling. 
Wari, a term applied to the budding or grafting of trees. 



General Index. 



Advantages of fruit culture, 7. 
Annual roots, 13. 
Apex of fruits, 169. 
Aphis, 147. 

how destroyed, 148, 
Apples, 177. 

budding, 177. 

description of varieties, 188. 

grafting old trees, 185. 

nursery, management of, 177. 

pruning, 184. 

root-grafting, 177. 

select list of, 453. 
Apple bark-louse, 148. 

how destroyed, 149. 
Apples, dwarf, 136, 187. 
Apple-worm, description of, 147. 

remedy for, 147. 
Apricots, 331. 

description of varieties, 332. 
Axis of fruits, 169. 

Base of fruits, 1G9. 
Biennial roots, 13. 
Blackberries, culture of, 445. 

pruning, 445. 
Black-knot, remedy for, 160. 
Blight, 157, 160. 

remedies for, 159. 

theories accounting for, 158. 
Borers, description of, 145. 

how destroyed, 147. 
Branches, 13. 



Budding, 18, 39, 40, 138. 

limits of, 42. 

modes of, 41. 

requisites for, 41. 

time for, 41, 139. 
Buds, fruit, and flower, 13, 166. 

adventitious and latent, 15. 

artificial, production of, 81. 

pruning away, 14. 

Calyx of flowers, ig. 
Canker-worm, described, 149. 

remedy for, 150. 
Canning fruit, 122. 
Carbonic acid, its ofSce in vegeta- 
tion, 16. 
Caterpillar, orchard, 144. 

remedy for, 145. 
Cherries, culture of, 360. 

budding, 361. 

dwarf, 362. 

grafting, 361. 

pruning, 361. 

soil for, 361. 

when to plant the seed, 360. 
Cherry-slug, how to repel, 151. 
Cleft-grafting, 34. 
Climate, changes wrought by, 187. 
Collar of the plant, 12. 
Corolla of flowers, 19. 
Cortical layers, 13. 
Cranberry, culture of, 44S. 
Crossing, for new varieties, 23, 26. 



General hidex. 



573 



Cultivation of fruit trees, 70, 138, 

183. 
Cuttings, how made, 28. 

arrangement to facilitate, 76. 
Curculio, description of, 152. 

apparatus for destroying, 153. 

remedies for, 153. 

swine for devouring, 155. 
Currant, culture of, 429. 

pruning, 430. 
Currant-worm described, 156. 

mode of destroying, 157. 
Cuttings, when and how to make, 28. 

Depredators, 144, 1S6. 
Digging trees, 58, 140. 
Distances for trees, 69, 130. 
Dwarf apples, 91, 187. 
pears, 87, 236. 

Elevations, influence of, 47. 
Enclosures, 49. 
Engine, 103, 

Fig, culture and. varieties, 451. 
Fire-blight, 157. 

Flea Beetle, Grapevine, how to de- 
stroy, 157. 
Folding ladder, 10 1. 
Fruit culture, advantages of, 7, 9. 

profits of, 8. 
Fruit, forms of, 169. 

texture of, 173. 

flavor of, 174. 

for new settlements, 131. 

quality of, 174, 
Fruit gardens, plans of, 77, 129, 130. 
Fruit room, description of, 119. 
Fruit trees, time required to bear, 8, 
132. 

distances for planting, 68. 

digging, 140. 

implements for packing, 140. 

packing, 141. 



Fruit trees, picker, 100. 

pruning, 78. 

renovating, 75. 

saving mice-gnawed, 38. 

transplanting, 57. 

watering, 63. 
Fruit, assorting, iii. 

canning, 122. 

drying, 125. 

gathering, 108. 

keeping, 117. 

packing, in. 

thinning, 107. 
Fruit garden, plan of, 129. 
Fruits to supply a family, 127. 

Garden reel, 100. 
Gathering fruit, 108. 

mode of, 108. 

time for, no. 
Germination, process of, 10. 
Glossary of terms, 570. 
Gooseberries, culture of, 432. 

remedy for mildew of, 430. 
Grafting trees, 17, 32, 35, 138, 185. 

limits of, 42. 

requisites, 32. 

time for, 36. 

tool, 98. 

wax, how made, 33. 
Grafts, restoration of, 38. 

cutting, 36. 

to send by mail, 37. 

how to pack, 37. 
Grape-houses, 393, 396. 
Grape-mildew, remedy for, 163. 
Graperies, roofs for, 394. 
Grape cuttings, 379. 
Grapes, remarks on, 376. 

crossing, 25. 

culture of, 377. 

description of varieties, 400. 

grafting, 383. 

layering, 377. 



574 



General hidex. 



Grapes, packing, 113. 

priming, 388. 

training, 384. 

transplanting, 384. 

trellis for, 385. 
Green bai'k, 13, 19. 
Growing, process of, 16. 
Growth of trees, forms in, 165. 

Hedges for enclosures, 49. 

trimming, 51, 53. 
Heeling-in trees, 65. 
Hybrids, how produced, 24, 26. 

Implements, 97. 

Insects, destruction caused by, 144. 

aphis, 147. 

apple bark-louse, 148. 

apple-worm, 147. 

borer, 145. 

canker-worm, 149. 

caterpillar, 144. 

cherry-slug, 151. 

curculio, 152. 

currant-worm, 156. 

grape-vine flea beetle, 157. 

peach-worm, 150. 

rose -bug, 156. 

thrips, 157. 

Keeping fruit, requisites for, 117. 
plan of room for, 119. 
apples, 118. 
grapes, 119. 
pears, 118. 

Labels, 103. 

Ladders for picking fruit, lor. 
Lakes and rivers, influence of, 48. 
Layering grapes, 377. 
Laying out orchards, 55. 
Layers, how made, 30. 
Leaves, color of, 167. 
forms of, 166. 



Leaves, functions of, 16. 

parts of, 15, 166. 

Liber or inner bark, 13. 

Manures, how to use, 45, 76. 
Mice-gnawed trees, 38. 
Mildew of the gooseberry, 162. 

of the grape, 163. 
Monthly calendar of work, 485. 
Mulching, 64. 

Nectarines, culture of, 302, 328. 

description of varieties, 328. 
Nurseries, laying out, 134. 

managenient of, 133. 

seeds and stocks of, 134. 

soil for, 133. 

shelter for, 134. 

Orange, culture and varieties, 450. 
Orchardist's hook, 99. 
Orchards, cultivating, 75. 

laying out, 55, 182. 

management of, 76. 

preparing ground for, 54. 

registering, 68. 

when to manure, 76. 

Packing fruit, iii. 

implements used in, 112, 

apples, 112. 

grapes, 112. 

pears, 112. 

strawberries and small fruits, 

115- 

trees, 140. 
Peach-mildew, remedy for, 162. 
Peach trees, winter protection for, 

3"- 

worm, how to destroy, 150. 
Peaches, remarks on, 302. 
budding, 304. 

description of varieties, 312. 
plum stocks for, 305. 



General Index. 



575 



Peaches, propagation of, 303. 

pruning, 307. 

training, 307. 

transplanting, 306. 

raised in pots, 308, 

ripened by fire-heat, 310. 
Pear, dwarf, 236. 

pruning, 238. 

training, 239. 

varieties of, 237. 
Pears, budding, 236. 

description of varieties, 250. 

different forms of, 241. 

grafting, 296. 

leaf-blight of, 234. 

propagation of, 234. 

raising seedlings, 235. 

select lists of, 460. 

wintering seedlings, 235. 
Perennial roots, 13. 
Pistils of flowers, 20. 
Pith, 13. 

Plants, pi-oduction of varieties, 22. 
Plums, budding, 336. 

description of varieties, 337. 

grafting, 336. 

soil for, 337. 
Pores, 15. 

Preserving fruit by artificial means, 
121. 

by canning, 121. 

by drying, 125. 
Prickles, 13. 
Pruning, directions for, 84. 

fi-uitfulness affected by, 81. 

form of trees given by, 82. 

principles and practice of, 78, 
184. 

summer, 82. 

time for, 80. 

apple orchards in bearing, 
91. 

the cherry, 94. 

dwarf-apples, 91. 



Pruning, nursery trees, 83. 

old trees, 183, 

the plum, 91. 

the peach, 92. 

the quince, 95. 

roots, 95. 

single shoots, 83. 

tops of trees, 78. 

young trees, 78, 85. 
Pyramids, 87. 

Quince, pruning, 300. 
varieties, 301. 

Rabbits, how to repel, 186. 
Raspberries, propagation of, 436. 

pruning, 437. 
Renovating old trees, 75. 
Root-grafting, 12, 36, 138, 178. 
Root-grafts, how prepared, 178. 

mode of setting out, 178. 
Roots, parts of, 12. 
Roots, preparing for transplanting, 

60. 
Rose-bug, remedy for, 156. 
Runners, 13. 

Saddle-grafting, 35. 
Seedlings, transplanting, 137. 

time for setting out, 138. 
Seeds, apple, 134. 

cherry, 136. 

planting, 137. 

washer for apple, 135. 
Select lists of fruits, 491. 
Shellac for pruning, 92. 
Shoots, color of, 165. 

different kinds of, 164. 
Shrubs, 13. 

Situation for orchards, 46. 
Soils, changes wrought by, 187. 

cultivation of, 70. 

treatment of, 44, 70. 
Species and varieties, 21. 



576 



General Index. 



Stamens, 20. 

Stocks for fruit trees, 134. 

Strawberries, cultivating, 412, 414. 

description of varieties, 419. 

selecting varieties of, 416. 

transplanting, 412. 
Suckers, 13, 32. 
Syringe, 102. 

Terminal budding, 41. 

Terms used in describing fruits, 164. 

Thinning fruit, 107. 

Thorns, 13. 

Thrips, remedy for, 157. 

Transplanting, how^ done, 57, 183. 

preparing roots for, 60. 

preservation of roots for, 58. 

requisites for success in, 66. 

season for, 64. 

trees received from a distance 
for, 64. 
Tree scraper, 102. 
Trees, digging, 140. 

distances for planting, 68. 



Trees, implements for packing, 141. 
leading principles of the 

growth of, 10. 
process of growing, 16. 
packing, 140. 
pruning, 78. 
renovating, 75. 
saving mice-gnawed, 38. 
stem and branches of, 13. 
structure of, 11. 
transplanting, 57. 
watering, 63. . 

Van Mons' method, 22. 

Varieties, production of . new, 22, 

23. 
Varnish for pruning, 92. 
Vegetation, 8. 
Vineyards, soil for, 392. 

Whiffletrees for orchards, 74. 
Whip-grafting, 33. 
Wood of trees, 13. 
Yellows in the peach, i6i. 















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